Soft Whole Wheat Garlic Herb Seeded Sandwich Loaf

Steps

1. Warm half the olive oil in a small pan over low heat, add the garlic and cook 2 minutes until fragrant but not browned; cool slightly.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt, flaxseed, oregano and thyme.
3. Add the water, milk, honey, the remaining half of the olive oil and the cooled garlic with its oil; mix to a shaggy dough and rest 20 minutes so the whole wheat flour softens.
4. Knead 8–10 minutes until smooth and elastic, then knead in the parsley, half the pumpkin seeds and half the sesame seeds. The dough is about 74% hydration counting the milk's water and 2% salt.
5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Grease a 9x5-inch loaf pan. Pat the dough into a rectangle, roll it tightly into a log, pinch the seam and place it seam-side down in the pan.
7. Brush the top with water and press on the remaining half of the pumpkin seeds and the remaining half of the sesame seeds.
8. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch over the pan and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
9. Bake 35–40 minutes, tenting with foil after 20 minutes, until the center reaches 190°F (88°C).
10. Brush the hot top with the melted butter for a soft crust, cool 10 minutes in the pan, then turn out and cool completely on a rack, about 1 hour, before cutting into 12 slices.