Molasses Multi-Seed Bread

3/4 cup (170 g) warm milk, 105° to 110°F
1/2 cup (113 g) warm water, 105° to 110°F
2 tablespoons (28 g) butter, melted and slightly cooled
1 cup (113 g) white whole wheat flour
2 1/2 cups (300 g) bread flour (or all-purpose flour with 1 tablespoon wheat gluten included)
2 teaspoons instant yeast or active dry yeast
1 1/2 teaspoons (9 g) salt
1/4 cup (85 g) molasses
3/4 cup (129 g) King Arthur Artisan Bread Topping*, divided
 
To make the dough:
In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.  Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.  Knead in 1/4 cup of the topping.
 
Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours.
 
To shape the bread:
Deflate the dough and divide it in half.  Roll each half into a 12” rope.  Roll one of the ropes in the remaining topping.  Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end.
 
Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").  Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour.  Toward the end of the rising time, heat your oven to 375°F.

To bake the bread:
 Uncover the loaf and bake it for 32 to 36 minutes, or until a digital thermometer inserted into the center registers 190°F.
 
Remove the bread from the oven and place the pan on a rack for 5 minutes.  Tilt the bread out of the pan and return it to the rack to finish cooling completely.
 
Store bread, well wrapped, at room temperature for several days; freeze for longer storage.
 
*If you don't have Artisan Bread Topping, use a combination of 1/4 cup toasted sesame seeds, and 1/4 cup each of two of the following: sunflower seeds, flax seeds, poppy seeds, onion seeds (kalonji).
 
Makes 1 loaf.
 
From King Arthur Flour