Prepare a bread pan ( 8 inch or 9 inch) by greasing it with a cooking spray and then stick the parchment paper in it. In a mixing bowl combine whole wheat flour and dry yeast. Mix it with a spoon and keep it aside.
In a microwavable bowl combine water, dairy free milk, maple syrup and salt. Stir and warm it up to 120-degree Fahrenheit. Use kitchen thermometer to check its temperature. (about 2-3 minutes on high in microwave).
Fold in the wet ingredients into dry ingredients while the liquid is very warm. This helps yeast to activate. Then with your hands start kneading it. (go slow since it will be very warm). Once it gets better knead well until it all sticks together.
Then, on a flat surface (not dusted) knead it very well folding oblong every time until it is a smooth ball.
Then, with the help of a rolling pin roll it flat. It should not be very thin but not thick also. Stop if you edges start to break and cannot be joined back easily.
Then, in an oblong shape fold it or roll it and smoothen it a bit while shaping it as per your bread pan. Place the dough in the bread pan. Cover the top with a kitchen towel and let it proof for about 60 minutes. I use the bread proofing function of the oven for convenience. Any slightly warm place would work.
Once done, preheat the oven to 350-degree Fahrenheit. In the mean while milk brush the top of the bread generously with the dairy free milk and brush. Then garnish it with chia seeds, white sesame seeds and pumpkin seeds. Place it in the middle rack of the oven and let it bake for 40 minutes or until little brown in color. Once done, turn it off and take it out of the oven. Place it on a flat surface and let it cool completely before slicing.