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1
Combine honey, buttermilk, water and salt in bowl of an electric mixer.
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2
Stir to melt honey.
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3
Add yeast, flour and toasted sunflower seeds.
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4
Start beating, using dough hook, at moderate speed for 15 minutes.
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5
If dough seems a bit sticky, do not add more flour.
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6
It will become firm as it is kneaded and in rising.
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7
Lightly flour work surface and put dough in center.
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8
Knead briefly and shape into ball.
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9
Lightly flour top and bottom of ball and place it on baking sheet.
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10
Cover loosely with plastic wrap and let stand in warm but not too hot place for 20 minutes.
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11
Knead briefly, gather into ball and let rise a second time about 40 minutes.
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12
Knead dough briefly, shaping into loaf or small rectangle.
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13
Blend egg yolk and milk.
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14
Brush top with egg mixture.
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15
Lay out untoasted sunflower seeds on flat surface.
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16
Invert loaf onto sunflower seeds.
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17
Lightly grease inside of 1 1/2-quart loaf pan with melted butter.
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18
Carefully place loaf in pan, arranging so seeds remain on top.
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19
Cover lightly with clean towel or plastic wrap.
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20
Let stand in nondrafty place for 45 minutes or until risen about an inch above top of pan.
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21
Preheat oven to 375 degrees.
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22
Place loaf in the oven and bake about 40 minutes.
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23
Unmold bread and let it stand seed side up on rack until cool.
