To roast, place them in a 300°F (150°C) oven for 30 minutes, turning occasionally to prevent scorching. MAKES ONE 1½-POUND (680 G) LOAF 1 cup (240 ml) culture from the Culture Proof (this page) 1 tablespoon (15 g) butter 1 cup (240 ml) milk ½ cup (120 ml) water 1 teaspoon salt ¼ cup (60 ml) honey ½ cup (50 g) sunflower seeds 1½ cups (210 g) whole wheat flour 2 cups (280 g) unbleached all-purpose flour DOUGH PROOF Pour the culture into a mixing bowl. Melt the butter and add the milk and water to warm. Stir in the salt, honey, and sunflower seeds and add this mixture to the culture; mix well. Add the whole wheat flour, then add the all-purpose flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny. Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page). Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band).
