Method
Prep:30min  ›  Cook:30min  ›  Extra time:2hr  ›  Ready in:3hr 

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2. Combine buttermilk, butter, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the wholemeal flour. Stir to combine. Add the bread flour, 50g (2 oz) or so at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 190 C / Gas mark 5. Grease two 23x12cm (9x5 in) loaf tins.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared tins. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Bake in preheated oven for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.