Garlic Feta Seeded Sandwich Loaf with Egg Glaze

Steps

1. Warm half of the olive oil in a small skillet over low heat, add the garlic and cook 2 to 3 minutes until fragrant and pale gold; let it cool.
2. In a large bowl, whisk the flour, instant yeast, sugar, salt, flaxseed and half of the sesame seeds.
3. Add the warm milk, the lukewarm water, the remaining half of the olive oil and the cooled garlic with its oil; mix into a shaggy dough. This is about 64% hydration counting the milk's water and 1.3% salt, kept low because the feta is salty.
4. Knead 10 minutes by hand until smooth and elastic, then knead in the crumbled feta just until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
6. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly into a log, pinch the seam and set it seam-side down in the pan.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
8. Brush the top with the beaten egg and sprinkle with the remaining half of the sesame seeds.
9. Bake 35 to 40 minutes, until deep golden and glossy and 190°F (88°C) in the center; tent with foil after 20 minutes if browning fast.
10. Turn out and cool on a rack at least 1 hour before cutting into 12 slices.