We're glad to hear that you've been enjoying this recipe! Whole wheat flour has a slightly higher protein content than bread flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of bread, we recommend increasing the liquid by 1 teaspoon per cup of flour substituted. We suggest only swapping out  up 50% of the total amount of flour with whole wheat. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. You certainly can add some flax or sesame seeds, we'd recommend adding them at the end of the kneading process so they don't impede the gluten formation. Happy baking! 

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