In a small bowl combine warm milk, sugar and yeast. Let this stand for 10 minutes till it blooms. Now slowly start adding the all purpose flour to the liquid till totally combined. Then cover bowl with plastic wrap and set aside at room temperature for one hour.

Now add white whole wheat flour and knead until dough is smooth and elastic. Add salt and 4 tablespoons (1/2 stick) of the butter and continue kneading until all of the butter has been incorporated and the dough is smooth, shiny, and elastic.

Form dough into ball and coat with thin layer of oil or cooking spray. Return to bowl. Cover with plastic wrap and set aside to rise until the dough has doubled, 40 minutes to one hour.

Meanwhile melt the remaining butter along with the minced garlic. In 4 seperate bowls place each of your flavours i.e. dill, coriander+mint, almonds and the cheese.

Once the dough has risen, remove from bowl and knead for 10 seconds. Using bench scraper, divide in half. continue dividing each half in half until you have 20 to 30 even pieces. Roll pieces into balls. Using hands, dip each ball into the garlic butter mixture and then roll it in one of the flavouring bowls. Now place it in a greased bundt pan.

Try to keep the colours varied and distributed, so the herbed balls arent together. Balls should be stacked together, but not compressed. Cover with plastic and allow to rise until doubled in size, about 30 minutes.

When theres 15 min left, turn on oven to 160 degrees. Place rack in the middle.

Bake until loaf is deep golden brown about 35 minutes.