In the deep bowl add yeast, sugar and 1 cup water. Mix.

Set aside until foamy.

Sift flour and salt.

Add prepared yeast, multigrain mix, ¾ of the flour softened butter and remaining warm water. Mix together.

Mix with the dough hook, and add the remaining flour, a little at a time.

Work the machine until a dough forms and until the dough comes away from the sides

of the bowl and forms a ball around the hook.

Remove and knead on a floured surface for about 3 minutes.

Shape into a smooth ball.

Roll the ball of dough lightly in an oiled bowl. Cover with a damp kitchen towel

and leave to rise in a warm, draft free place until the dough is double its size or until an impression of a finger pressed into it remains.

This could take 1-2 hours, or a bit longer in a cooler place. Punch down the dough and knead again and leave to rise for another 5 minutes before shaping. Shape and place the dough in a well-greased baking pan (12″ x 6″ x 3″). Cover and leave to rise .

Carefully sprinkle oats and sesame seed on the loaf. (Other seeds can be fennel, caraway, poppy, and sunflower). Glaze the loaf for a shiny or matte finish… Brush the loaf with egg wash (see note 2 above) just before baking and 10 minutes before the loaf is done baking.

Preheat oven to 200 degrees F or 95 degrees C. Bake at an increased temperature, 375 degree F until golden brown or when stuck with a knife or skewer comes out clean.