Whisk together the dry ingredients (yeast, flours, milk powder, salt, sugar, seeds) in a large mixing bowl.
Add the water and butter, and mix until well-blended.
Knead the dough for about 10 minutes, or until it's smooth and supple. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap (or both if you have a drafty house like I do), and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.
Turn the dough out onto a lightly oiled surface, and shape it into a loaf. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, loosely cover it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours.
Preheat the oven to 375°F.
Bake the bread for 35 minutes, or until it's golden brown.
Remove the bread from the oven, wait a few minutes and then remove it from the pan, and cool completely on a rack.
*I did equal parts of the 3 seeds/seasonings that I used BUT you can adjust depending on your flavor preferences.