Step 1

Combine flours, yeast, salt, zucchini and sunflower seeds in a large bowl. Make a well in the centre and add the water and melted butter. Use a wooden spoon, then your hands, to mix until combined and a soft dough forms.

Step 2

Turn dough onto a lightly floured surface and knead for 15 minutes or until smooth. Divide into 2 portions and shape each portion into a ball. Place each ball in a glass bowl. Sprinkle with cold water and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 1 hour or until dough has doubled in size.

Step 3

Preheat oven to 200°C. Punch down the centre of 1 dough portion with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough has returned to original size. Shape into a 10cm ball and place on a baking tray. Repeat with remaining dough. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20-25 minutes or until doubled in size.

Step 4

Bake in preheated oven for 15-20 minutes or until bread is golden brown and sounds hollow when tapped on the base. Remove from oven.

Step 5

To make the parsley butter, combine the butter, parsley and garlic in a bowl.

Step 6

Cut bread into slices. Serve warm or at room temperature with parsley butter.