Bread with LOTS of seeds

A local breadshop cooks a loaf of bread that is packed with seeds, much more than a couple tablespoons. The seeds are mixed within the matrix of the bread, plus sprinkled on top and in the baking pan.

I wanted to make a wholemeal loaf at home and add in the large amount of seeds.

Is there any modifications to the standard bread recipe I should make, or changes to cooking times.

Any recipes tips or links would be appreciated.