In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine.
Add the bread flour and whole wheat flour on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.
Increase the speed #2 and knead until the dough is smooth and elastic and leaves the sides of the bowl. Approximately 7-9 minutes.
Move the dough to a lightly floured flat surface and form into a round ball. Cover it with plastic and let the dough rest for 40 minutes.
Punch the dough down, let the dough rest again for 10 minutes.
Line a cookie sheet with parchment paper and sprinkle with rice or semolina flour.
Pre-heat oven 400F (200C). Line a cookie sheet with parchment paper and sprinkle with a little rice or semolina flour.
Form the dough into desired shape, place on the prepared cookie sheet. Dust the top of the dough with a little rice/semolina flour, cover and let rise in a warm draft free area until doubled in bulk, approximately 1 - 1½ hours. Score the dough, then bake for approximately 30 minutes.. Move the loaf immediately to a wire rack to cool completely. Enjoy!