Starter dough:
Stir the warm water, sugar and yeast in a large bowl until both have dissolved. Sprinkle the flour into the liquid, cover with a clean tea towel and leave to rest for 30 minutes.
In the meantime, combine all the seeds in a small bowl, cover with boiling water and leave to soak for 30 minutes.

Main dough:
Attach the dough hook to your food processor. Add the remaining flour, eggs, apple puree, seed mixture, cranberries and salt to the starter dough and knead for 1-2 minutes. Now add the butter in small pieces and continue to knead for 6-8 minutes at medium speed until the dough is smooth. Remove from the bowl, brush with a little oil and hand-knead three or four times to form a ball. Return to bowl, cover with cling film and leave to rest in a warm place for 60 minutes. Place the dough on a lightly-floured work surface and knead once again. Using your hands, flatten the dough into a rectangle of roughly 60 x 40 cm. Fold the shorter side over, giving you a 30 cm rectangle. Roll up from bottom to top, flatten slightly and fold the ends under the sides. Place the roll in a lightly-greased baking tin, cover with cling film and leave to rest for 30 minutes. Preheat the oven to 180°C (top and bottom heat).
Brush the top of the dough with whisked egg and sprinkle with seeds. Press down slightly and bake for 45 minutes.
This recipe makes a large loaf for a large loaf tin. The quantities can be halved for a conventional loaf baked in a medium loaf tin.

Tip:
Spread the brioche bread with butter, fill with apple and cheese salad, fold over and enjoy!