Seeded Whole Wheat Basil Sandwich Loaf

Steps

1. Prepare the divided portions: set aside 10 g of the pumpkin seeds and 10 g of the sesame seeds for the crust, 5 g of the water for brushing the top, and 5 g of the olive oil for the pan. Chop the basil.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt, oregano and flaxseed.
3. In a jug, stir the remaining 375 g of lukewarm water with the honey and the remaining 20 g of olive oil.
4. Pour the water mixture into the bowl of whole wheat flour and bread flour and stir until no dry patches remain. Cover and rest 20 minutes so the whole wheat bran softens. This is about 75% hydration and 2% salt.
5. Add the chopped basil and the remaining 25 g of pumpkin seeds and 15 g of sesame seeds. Knead on a clean counter for 8 to 10 minutes, until smooth, tacky and elastic.
6. Place the dough in a clean bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
7. Brush a 9x5-inch loaf pan with the reserved 5 g of olive oil.
8. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and place it seam-side down in the pan.
9. Brush the top with the reserved 5 g of water and press on the reserved pumpkin seeds and sesame seeds. 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.
10. Meanwhile, preheat the oven to 425°F (220°C) with an empty metal pan on the lowest rack.
11. Put the loaf in the oven, pour about a cup of hot tap water (not part of the dough) into the empty pan for steam, and reduce the heat to 400°F (200°C). Bake 35 to 40 minutes, until deep brown and the center reads 200–205°F (93–96°C).
12. Turn the loaf out of the pan and set it directly on the oven rack for 5 minutes to crisp the crust.
13. Cool on a rack at least 1 hour before slicing into 12 slices.