Instructions: Combine 1/4 cup flour, 1/2 cup whole-wheat flour, yeast, sugar and salt.

With an electric mixer on medium speed, beat warm milk into flour mixture.

Add dill and chives. With wooden spoon, gradually stir in remaining flours to make a stiff batter.

Grease 8-inch cast iron skillet or 8-inch round baking pan. Spoon batter into skillet. Cover with damp cloth and let rise until doubled, about an hour.

Heat oven to 400 degrees. Lightly brush the top of the loaf with milk and sprinkle with dill seeds. Bake 20 to 30 minutes until golden brown. Cool in skillet on a wire rack. Cut bread into wedges and serve warm.

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