In a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.
In a medium bowl, whisk together the oil, honey and 2 eggs.
When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.
Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)
To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.
Preheat the oven to 375 degrees F.
Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired. Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.
Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.