Spray a 9" x 5" loaf pan with cooking spray and line it with parchment paper. Preheat your oven to 350°F.
In a bowl, mix together the flours, seeds, baking powder, baking soda and salt. Set aside.
In another large bowl, blend the milk, buttermilk, oil and honey and stir until the honey is dissolved.
Add the flour mixture to the wet mixture and beat together until fully incorporated and no dry bits remain.
Transfer the batter to the loaf pan, smooth the top and sprinkle with the seed topping.
Bake for about 1 hour or until a tester inserted into the loaf comes out clean.
Remove from the oven, cool in the pan for about 20 minutes, then turn out onto a wire rack to fully cool.
The bread will keep for about a week at room temperature.