If you're using active dry yeast, begin by combining the warm skim milk, sugar, and yeast in a small bowl. Stir gently and let the mixture rest for 5–10 minutes until it becomes foamy and bubbly, indicating the yeast is active. If you're using instant yeast, you can skip this step and add it directly to the dry ingredients.

Meanwhile, add the whole wheat flour, salt, flaxseeds, sesame seeds, and chopped walnuts, if using, to a large mixing bowl. Stir everything together until the seeds and nuts are evenly distributed throughout the flour.

Next, pour in the oil, warm water, and the activated yeast mixture. Mix everything together until a soft, slightly sticky dough forms. If the dough feels too dry, add a small splash of water until it comes together smoothly.

Transfer the dough to a lightly floured surface and knead for 10–12 minutes by hand, or 7–8 minutes using a stand mixer. Continue kneading until the dough becomes smooth, elastic, and stretchy. Proper kneading helps develop gluten, resulting in a lighter and softer loaf.

Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1–1½ hours, or until it doubles in size and looks light and airy.

Once the dough has doubled, gently press out the excess air without overworking it. Shape the dough into a loaf by rolling it tightly, then place it seam-side down into a greased loaf pan.

Cover the loaf pan and let the dough rise for another 30–45 minutes, or until it doubles in size and rises just above the rim of the pan.

Preheat your oven to 180°C (350°F). Gently brush the top of the loaf with skim milk, then sprinkle flaxseeds evenly over the surface. Bake for 30–35 minutes, or until the loaf develops a deep golden crust and sounds hollow when tapped on the bottom.