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Baking recipe · from the recipe book

Soft Rosemary Thyme Seeded Sandwich Loaf

A tender, pillowy sandwich loaf fragrant with rosemary and thyme, studded with toasty sunflower-free mixed seeds of flax, sesame and pepitas for a gentle crunch.

Soft Rosemary Thyme Seeded Sandwich Loaf

Ingredients

  • 3¼ cups450 gBread flour
  • 1¼ cups (300 ml)290 gWhole milkwarmed to about 95°F (35°C)
  • 2½ tbsp35 gUnsalted buttersoftened, divided
  • 1 tbsp15 gGranulated sugar
  • 1½ tsp6 gInstant yeast
  • 1½ tsp9 gSalt
  • 2½ tsp3 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped
  • ¼ cup30 gPumpkin seeds (pepitas)lightly toasted, cooled
  • 2 tbsp20 gSesame seedstoasted, cooled
  • 2 tbsp15 gGround flaxseed
  • 2½ tbsp40 gWaterlukewarm

Steps

  1. Toast the pumpkin seeds and sesame seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant; cool completely.
  2. In a large bowl, whisk the bread flour, sugar, instant yeast, salt, rosemary, thyme and flaxseed.
  3. Add the warm milk, the lukewarm water and 25 g of the butter (about two-thirds of it); stir into a shaggy dough. This is about 73% hydration counting the milk's water and 2% salt.
  4. Knead 10 to 12 minutes by hand (or 7 minutes in a mixer) until smooth and elastic, then knead in the parsley, pumpkin seeds and sesame seeds until evenly spread.
  5. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
  6. Grease a 9x5-inch loaf pan with a little of the remaining butter. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
  7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile preheat the oven to 350°F (175°C).
  8. Bake 35 to 40 minutes, until deep golden and 190°F (88°C) in the center.
  9. Brush the hot top with the rest of the butter for a soft crust, turn the loaf out and cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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