Soft Whole Wheat Feta Dill Seeded Boule

Steps

1. Melt the butter, then set aside two-thirds of it for the dough and the remaining one-third for brushing the baked loaf.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt to make the dry mix.
3. In a jug, stir the warm milk, warm water and honey together, then add the two-thirds portion of melted butter.
4. Pour the milk mixture into the dry mix and stir into a shaggy dough; rest 15 minutes so the bran softens and absorbs the liquid. This is about 74% hydration counting the milk (34% from water alone) and 1.4% salt.
5. Turn the dough onto a clean counter and knead for 8 to 10 minutes until smooth and slightly tacky; wet your hands lightly if it sticks.
6. Pat the dough flat, scatter over the feta, dill, pumpkin seeds, sesame seeds and ground flaxseed, then fold and knead gently for 1 to 2 minutes until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
8. Shape into a tight round boule and set seam-side down on a parchment-lined baking sheet. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
9. Near the end of the proof, preheat the oven to 375°F (190°C).
10. Score the top with a shallow cross and bake 35 to 40 minutes, until deep golden and 190°F (88°C) in the center; tent with foil if browning too fast.
11. Brush the hot loaf with the remaining one-third of melted butter to keep the crust soft.
12. Cool on a rack for at least 1 hour before slicing into 12 slices.