Dough: To a large mixing bowl or stand mixer add 2 cups bread flour, 1/2 cup of the whole wheat flour, cereal grains, salt, and yeast.

In a separate bowl, mix water and honey. Add to dry ingredients, along with milk and melted butter (or oil). Mix well to combine.

Add extra flour as needed until it forms a very soft dough that isn’t overly sticky (you may not use all the flour!). Add extra seeds of choice, if using. Knead for a few minutes, until the dough us very smooth and elastic.

First rise: Place dough in a greased bowl and cover with plastic wrap. Allow to rise for 1 hour.

Second rise: Punch down dough and shape into a log. Place in a 8 1/2 x 4 1/2 x 2 1/2 loaf pan, cover with a light kitchen towel and allow to rise again for 1 hour or until about 1-inch above the pan.

Optional: Gently brush a beaten egg white on top and sprinkle with 2-3 Tablespoons (total) seeds/oats on top.

Bake at 350F for about 35-40 minutes, or until internal temp of 190F. (Tent lightly with aluminum foil if it’s getting too browned on top). Remove to a wire rack to cool before slicing.