Instructions

• Preheat the oven to 220°C. Line a loaf pan with wax paper and set aside.
• In a medium bowl, beat the 60 grams room-temperature butter with the 1 teaspoon honey and the 310 ml fresh milk until combined.
• In a separate bowl, whisk together the 470 all-purpose flour, 2 teaspoons salt, and 1.5 teaspoons instant yeast.
• Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Do not overmix.
• Turn the dough onto a lightly floured surface and knead for 10–15 minutes, until smooth and elastic. During the last few minutes of kneading, work in the 2 tablespoons flax seed and 2 tablespoons sesame seeds so they are evenly distributed.
• Place the kneaded dough in a clean bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until roughly doubled in size.
• Gently deflate the dough, shape it to fit the prepared loaf pan, and place it in the pan.
• Brush the top of the dough with the 1 teaspoon extra-virgin olive oil and sprinkle the 2 tablespoons dried thyme evenly over the top. Cover and let the dough rise in the pan for about 30–45 minutes, until puffed.
• Bake at 220°C until the top is golden and the loaf is cooked through (a skewer inserted into the center should come out clean), about 25–35 minutes.
• Remove the loaf from the oven, transfer to a wire rack, and cool for 30 minutes before slicing and serving.