Take a bowl and add ¼ cup of lukewarm water, brown sugar and yeast. Mix it and keep it aside covered for 10 minutes. Let it bloom.
In a bowl, take flour, milk powder, 2 tablespoons of butter, honey, water, salt and yeast mixture. Mix it with a spatula or by hand. Transfer the dough to your working station, dust it lightly with flour and knead it by stretch and fold method to make a smooth dough.
It will take about 10-15 minutes to get a smooth dough. It would not be soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl. Cover it with cling wrap and keep it in a warm place. Let it rise for 60 to 90 minutes. It will become double in size.
Gently deflate the dough, take out from the bowl and knead it for a couple of minutes. Dust lightly the surface with flour, Roll out the dough into a rectangular shape.
Roll up tightly and shape it into a fat log. Pinch and seam the edges of the log.
Place the bread dough in a lightly greased 9" x 5" or 10" x 5" loaf pan (my loaf pan size is 10" x 5") with a seam area at the bottom.
Now cover the loaf pan with a damp kitchen towel or cling wrap. Keep aside for another proofing for 60 to 90 minutes or till it’s become double in size.
Preheat the oven to 180 C.
Brush the log gently with milk and sprinkle sesame seeds and pumpkin seeds on the log's top.
Gently place the loaf pan in the oven and bake for 35-40 minutes or till it's golden brown.
Remove the bread from the oven, turn it out onto a wire rack to cool and brush the top of the bread with butter. When completely cool, wrap in cling film and store at room temperature.
Slice the bread with a serrated knife into ½-inch thick slices and store it in the refrigerator, covered in cling film.