Bread & Butter Recipe

Prepare seeds

If you prefer a tender crumb and milder seed texture, soak 1/4 cup flax seeds and 1/4 cup sunflower seeds in 1/4 cup water for 15–20 minutes until they swell and absorb liquid. If you prefer to keep seeds crunchy, toast 3/4 cup sunflower seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (3–5 minutes); let cool. Reserve.

Bloom yeast

In a small bowl, combine warm water (1 1/2 cups) and honey (2 tbs). Sprinkle 2 tsp active dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together 4 cups bread flour, 1 cup whole wheat flour, 2 tps sea salt, 1/2 cup rolled oats, 1/2 cup whole flax seeds (drained if soaked), 3/4 cup toasted sunflower seeds (reserve a tablespoon for topping), and 2 tbs dry milk powder (optional).

Form dough

Make a well in the center of the dry ingredients and pour in the foamed yeast mixture and 2 tbs olive oil. Using a wooden spoon or the mixer on low, combine until a shaggy dough forms. If the dough feels very dry, add up to 2–4 tablespoons of warm water; if too sticky, add up to 2 tbs flour. Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer on medium for 6–8 minutes, until dough is smooth, elastic, and springs back when poked.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on temperature.

Shape and proof

Gently deflate the dough and turn it out onto a lightly floured surface. Shape into a round boule or an oblong bâtard (or divide into two loaves). Place on a parchment-lined baking sheet or into a floured proofing basket (banneton) seam-side up. Brush the top lightly with egg wash if using and sprinkle the reserved sunflower seeds and a few oats on top. Cover and proof until puffy and nearly doubled, 45–60 minutes.

Preheat and score

About 30 minutes before baking preheat the oven to 450°F (230°C). Place a baking stone or inverted heavy sheet pan in the oven to heat. Place an oven-safe tray on the bottom rack for steam or have a spray bottle of water ready. When ready to bake, score the loaf with a sharp lame or serrated knife (one long slash or several decorative slashes).

Bake

Carefully transfer the loaf to the hot stone or sheet pan. Add steam by pouring 1 cup hot water into the preheated bottom tray or quickly spraying the oven walls with water and closing the door. Bake at 450°F (230°C) for 15 minutes, then reduce heat to 400°F (200°C) and bake another 18–25 minutes until crust is deep golden brown and internal temperature reaches 200–205°F (93–96°C). If making two smaller loaves, reduce bake time by 5–8 minutes.

Cool

Remove the loaf to a wire rack and let cool at least 1 hour before slicing so the crumb sets. Cooling preserves texture and prevents gummy crumb.

Plain cultured-style butter (quick)

In a medium bowl, beat 1 cup room-temperature unsalted butter with 1 tbs honey (optional) until light and fluffy, about 1–2 minutes with a hand mixer. Taste and add a pinch of flaky sea salt (about 1/4–1/2 tsp) to finish. Transfer to a small butter crock or ramekin and chill until ready to serve. This produces a slightly sweet, spreadable plain butter.

Herb lemon butter

In a bowl, work 3/4 cup room-temperature unsalted butter with 2 tbs finely chopped fresh parsley, 1 tbs finely chopped chives, 1 tsp lemon zest, 1/8 tsp freshly ground black pepper, and 1/4 tsp flaky sea salt. Use a spatula or fork to fully incorporate until homogeneous and lightly whipped. Taste and adjust salt or lemon. Transfer to plastic wrap, form into a log for presentation, or place in a small dish and chill until firm. Serve at cool room temperature for spreading.

Smoky maple butter

In a small bowl, combine 1/2 cup (from the 3/4 cup allocated) room-temperature unsalted butter with 1 tbs maple syrup and 1/4 tsp smoked paprika. Beat until smooth and fully combined. Adjust maple to taste. Chill briefly to firm up or serve immediately at room temperature.

Plating and service

Bring butters to cool room temperature (15–20 minutes out of fridge) so they are soft and spreadable. Place the plain butter and herb butter (and smoky maple butter) in small dishes or form into logs and slice. Garnish herb butter with a small sprinkling of chopped parsley and flaky sea salt; garnish maple butter with a light dusting of smoked paprika. Serve alongside warm slices of sunflower flax seed bread with butter knives so guests can help themselves.