Soft Garlic Dill Seeded Spelt Sandwich Loaf

Steps

1. Roast the garlic first: put the garlic cloves in a small pan with one third of the olive oil and cook over low heat for 10–12 minutes until soft and golden. Cool, then mash the garlic into its oil.
2. Soak the seeds: in a small bowl, stir the ground flaxseed and the chia seeds into the lukewarm water and let stand 10 minutes until gel-like.
3. In a large bowl, whisk the spelt flour, bread flour, instant yeast, salt and half the sesame seeds.
4. Add the lukewarm buttermilk, the maple syrup, the soaked flaxseed and chia seed mixture, the mashed garlic with its oil, the dill and another third of the olive oil. Mix into a shaggy dough. This is about 64% hydration from water and buttermilk and 1.8% salt.
5. Knead 6–8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together well.
6. Coat a clean bowl with the last third of the olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly into a log, pinch the seam and set it seam-side down in the pan.
8. Brush the top with a little water from the tap and sprinkle with the remaining half of the sesame seeds. Cover and proof at about 75°F (24°C) for 40–50 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
9. Meanwhile, preheat the oven to 375°F (190°C).
10. Bake 35–40 minutes, until deep golden and the center reads 190°F (88°C), since the dough is enriched with buttermilk.
11. Brush the hot crust with the melted butter right away to keep it soft. Cool in the pan 10 minutes, then turn out and cool completely on a rack, about 1 hour, before cutting into 12 slices.