Add the yeast and sugar to the warm milk and stir; let sit for 3-5 minutes until foamy.

In a mixer bowl, whisk together whole wheat flour, 2 cups of bread flour, seeds, and salt.

Add the milk/yeast mixture, canola oil, and honey.

Use the dough hook on low speed to mix, scraping down sides as needed.

Slowly add up to another cup of bread flour until the dough pulls away from the sides and forms a ball.

Let the dough knead with the dough hook on low for 5 minutes.

Remove the bowl from the mixer, spray the dough with non-stick spray, cover with a towel, and let rise for an hour or until doubled.

Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom.

Punch down the dough, divide into two pieces, shape into loaves, and place in the prepared pans.

Cover and allow to rise for an additional 30-45 minutes until doubled.

Preheat oven to 350°F (175°C).

Brush the egg wash over the bread and sprinkle with additional seeds if desired.

Bake for 28-30 minutes until golden brown and hollow-sounding when tapped.

Remove from pans and allow to cool completely on a rack before slicing.