Combine the whole wheat flour, all-purpose flour, yeast, and salt in a large bowl. Mix the seeds with oats in another bowl.

In a saucepan, combine water and molasses. Warm over low heat to reach 120-130°F (50-55°C).

Add the liquid mixture to the dry ingredients along with the egg white. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for 10 minutes. Shape into a ball and place it in an oiled bowl. Cover and let rise in a warm place for 2 hours.

Punch down the risen dough and add most of the seed mixture while kneading. Shape the dough into a loaf and place in a 9x5 inch loaf pan. Let rise again for 1 hour.

Preheat the oven to 350°F (175°C). Brush the loaf top with milk and sprinkle with reserved seeds. Bake for 30 minutes until it sounds hollow when tapped.