If you are making the 3 seed bread for health reasons, Traveler, instead of using all purpose flour, see if you can get some wheat gluten. Add 2 tablespoons full to the 3 cups of wheat flour. You can buy jars of wheat gluten in the baking section of most grocerey stores. If not there try the health food section.
The wheat Flour isn't processed enough to give you the protien needed to build gluten. Even when adding your own protien, either through using all purpose flour or wheat gluten you still have to knead it twice as long as when just making a white bread dough.
Most whole wheat loaves come out very dense and low rising due to the lack of kneading. If your using a bread machine, double the kneading time if you can.

It is not necessary to use milk, just bear in mind though, when you use milk the outside of the bread is darker. I made bread this morning and did not use any milk, and it came out just fine.

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