Garlic Basil Sesame Seeded Sandwich Loaf

Steps

1. Warm half of the olive oil in a small skillet over low heat, add the garlic and cook 2 minutes until fragrant but not browned; scrape into a small bowl and let cool.
2. In a large bowl, whisk the bread flour, instant yeast, flaxseed, oregano and two-thirds of the sesame seeds; keep the remaining third of the sesame seeds for the top.
3. Stir the honey into the lukewarm water, then add it to the flour with the remaining half of the olive oil and mix into a shaggy dough; rest 15 minutes.
4. Sprinkle the salt over the dough and knead 8–10 minutes until smooth and elastic. This is about 64% hydration and 2% salt.
5. Knead in the cooled garlic oil, the basil and the pumpkin seeds until evenly spread through the dough.
6. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-down in the pan.
8. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the pan and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Brush the top with the beaten egg, then scatter the reserved sesame seeds over it.
10. Bake 35–40 minutes, until deep golden and glossy and the center reads 190°F (88°C); tent with foil after 20 minutes if browning fast.
11. Turn the loaf out and cool on a rack at least 1 hour before slicing into 12 slices.