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Grease a large bowl and set aside.
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Whisk together 2 cups flour, yeast, sugar, salt, and both seeds in the bowl of a stand mixer.
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Heat water and oil in a small saucepan until warm (120 to 130 degrees F). Add to flour mixture.
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Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 3 minutes.
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Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 or as recommended by manufacturer when using dough hook). Gradually add enough remaining flour to make a soft dough. Knead for 4 to 5 minutes.
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Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
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Lightly grease two sheet pans while dough is rising.
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Punch down dough and divide in half. On a lightly floured surface, shape each half into a round loaf. Place loaves on prepared sheet pans.
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Make 3 slashes across the top of each loaf using a very sharp knife.
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Cover loaves and let rise in a warm, draft-free place until almost double, about 30 minutes.
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Preheat oven to 375°F while the loaves are rising.
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Bake for 25 to 30 minutes until golden brown.
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Transfer loaves from sheet pans to wire racks. Brush loaves with melted butter. Cool completely.