Baguette style bread with seeds
I would not use a generous addition of seeds in an otherwise unchanged recipe because it would be throwing the hydration off. The seeds will absorb some of the liquid in the dough, which then is missing in the dough. It’s hard to give a good ratio of how much extra water the seeds would absorb, this will depend on the kind of seeds, but also on the rising time - in 48h they would absorb more than in just an hour or two. So some experimenting would be advisable. 

Especially heavy or pointy seeds will influence the structure of the dough a bit, literally bursting bubbles, but again it’s hard to give a generic answer on how noticeable this will be. 

I suggest you start with a small amount of seeds and gradually increase over various batches until you find your preferred balance.