Instructions: Blend together the milk, water, melted butter, white wheat flour and 2 cups of the bread flour in the bowl of an electric mixer. Add the ascorbic acid, yeast and salt, and beat the mixture for 2 minutes. (If youre using active dry yeast, reserve 1/4 cup of water in which to proof the yeast before adding it.)

Beat in the seeds and molasses. Add the remaining bread flour gradually, beating all the while, until the dough has formed a smooth ball. Knead for 3 to 5 minutes on medium speed.

Turn the dough out onto a lightly floured surface and knead it briefly; it should be smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise until doubled in size, 1 1/2 to 2 hours.

Punch down the dough, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch bread pans, cover with plastic wrap and let rise until the dough has crowned 1 inch over the top of the pans, 1 to 1 1/2 hours.

Bake the bread in a preheated 375F oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 190F. Turn the loaves out onto a wire rack to cool completely.

Yield: 2 loaves, each yielding seventeen 1/2-inch slices

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