Mix together the dry ingredients in a medium mixing bowl: all purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, dried dill, oregano, basil, thyme and salt.
In a separate bowl, add milk, egg, honey and vegetable oil. Beat together.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Grease a loaf pan with non-stick cooking spray.
Spoon batter into the loaf pan and spread out evenly with a spatula. Sprinkle with sesame seeds.
Bake for 45-50 minutes or until a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then transfer to a rack to cool completely. Slice with a bread knife, serve and enjoy!
Recipe Notes:
Leftovers can be stored in a large airtight container on the counter or fridge for up to 1 week.
This bread also freezes nicely. I recommend slicing the bread and letting it cool completely before adding to a freezer bag. For maximum freshness, bread can be frozen for up to 3 months.
Serve fresh or toasted with regular butter or herb butter, or use as a scoop in soups and stews.