Wet your hands, loosen the dough from the bowl with your scraper, and, as if you are shaping clay, squidge the dough together into one mass. Use both hands to shape the dough into an oblong that’s more or less the shape of the loaf pan but slightly less wide. This dough is easy to manipulate and very forgiving, so don’t worry if you need to mess around with it a bit to get it into the shape.

On a wide plate, combine the additional handfuls of sunflower, flax, sesame, and pumpkin seeds and roll the loaf in the seeds so that it is well coated. Gently set the loaf into the buttered pan and take its temperature, adjusting it as necessary by setting the pan in a bowl of hot, warm, or cool water to bring it to about 82°F / 28°C.