Spray a 9 x 5 inch loaf pan with oil spray and set aside.  Mix all seeds in a small bowl and set aside.

In a microwave safe bowl, pour the water and heat in the microwave in 30 seconds increments until it is warm and not too hot (between 105-115ºF).  Add honey and stir until dissolved. Add included yeast packets and stir to mix.  Set aside and let proof for 5-8 min or until bubbles appear.

In a separate bowl, combine the Liquid Mixture – oil, eggs, vinegar and set aside.

In a bowl of a stand mixer fitted with a paddle, add the bag of Bread Mix and whisk to break up any lumps. Add Liquid Mixture and proofed Yeast Mixture to the Bread Mix.  Increase speed to medium-high and beat for 3 minutes until the dough is smooth but will still be wet and a little sticky. Fold in mixed nuts reserving 2 tablespoons for the top.

Pour the dough into your prepared loaf pan.Use a plastic wrap sprayed with oil and place on top of the dough and smooth out the top of the dough. Remove plastic wrap and and sprinkle reserved seeds on the top and press into the dough.   Replace cling wrap tightly on top of the pan.  Set pan in a warm draft free area to proof until the dough almost touches the plastic wrap, about 15-20 minutes.  Do not over proof as it will fall.  Bake and tent with aluminum foil if top browns too quickly before it is finished baking.  Let bread rest in the pan 10 minutes before transferring onto a cooling rack to cool completely before cutting.

Time Saving Tip:  Place the dough in the refrigerator overnight to proof.  Bake immediately after it is removed from the refrigerator.