Preheat oven to 220°C. Then add yeast, water and 1 tbs of sugar to a small jug and set aside for 5 minutes or until frothy.
Pour the salt, mixed spice, bread improver, plain flour, wholemeal flour and the remaining sugar into a large bowl and combine well. Make a well in the centre of the bowl, pour in your liquid mixture and mix well.
Transfer onto a lightly floured surface and knead for roughly 15 minutes or until the dough is elastic and smooth.
Transfer the dough to a large bowl, loosely cover with cling wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Gently punch the dough down with your fist, transfer to a lightly floured surface and sprinkle the raisins and mixed peel on top. Knead the dough for roughly 5 minutes or until the fruit is well distributed throughout the dough.
Lightly grease a 10x20cm loaf pan with melted butter and sprinkle the base and sides of the pan with half of the sunflower and pumpkin seeds.
Shape the dough into a log and transfer into the prepared pan. Loosely cover with cling wrap and set aside in a warm place for around 30 minutes or until the dough doubles in size.
Add the milk and the egg yolk into a small bowl, combine and then coat the dough with the mixture using a brush. Sprinkle the remaining seeds on top of the dough and then bake in the preheated oven for roughly 10 minutes. After 10 minutes, reduce the temperature to 180°C and bake for a further 25 minutes.
Transfer to a wire rack, allow to cool and serve with a spread of cream cheese or butter.