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