Mix both flours with salt, sugar and dry yeast in a large bowl.
Combine the honey, warm water and oil in another bowl. Make a well in the centre of the dry mixture, pour in the liquid and combine using a wooden spoon.
Toss together all the seeds in a bowl. Mix most of seeds into the dough, reserving some for the topping. The dough will be sticky. If your dough is dry, add a little extra warm water.
Pour the dough into a greased and parchment-lined medium-sized loaf pan. Cover loosely with clingfilm and leave to rise in a warm place for about 30 minutes till doubled.
Brush the bread with milk using a pastry brush, sprinkle the remaining seeds over the bread and bake at 200 degrees C for an hour till the bread is golden and the bottom of the pan when tapped produces a hollow sound .