Pour boiling water over bulgur in a small bowl; set aside to cool.
Combine whole wheat flour, 1/2 cup all-purpose flour, potato flakes, oats, yeast, sugar and salt in a large mixer bowl. Heat milk, water, honey and oil to very warm (120° to 130°F). Add eggs, milk mixture and bulgur to flour mixture. Beat for 3 minutes until smooth. Stir in seeds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.
Divide dough in two equal portions. Form into loaves and place in greased 9 x 5-inch loaf pans. Cover and let rise until double, 45 to 60 minutes.
Preheat oven to 350°F.
Bake bread for 30 to 35 minutes, until well browned. Cool 10 minutes in pan. Turn out on wire racks and cool completely.