Seeded Whole Wheat Cheddar Sandwich Loaf

Steps

1. Before you start, shred the cheddar and set aside 30 g for the top; the remaining 110 g goes into the dough. Mix the pumpkin seeds and sesame seeds, then set aside 15 g of this seed mix for the top.
2. In a large bowl, whisk the whole-wheat flour, bread flour, flaxseed, instant yeast and salt.
3. Add the lukewarm water, honey and 15 g of the olive oil; stir into a shaggy dough. Rest 20 minutes so the whole wheat absorbs the water. The dough is about 72% hydration and 2% salt.
4. Knead 8 to 10 minutes until smooth and slightly tacky, then knead in the 110 g of cheddar and the larger portion of seed mix until evenly spread.
5. Grease a bowl with half of the remaining olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until nearly doubled.
6. Grease a 9x5-inch loaf pan with the last of the olive oil. Press the dough into a rectangle, roll it up tightly from the short side, 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 the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile, preheat the oven to 400°F (200°C).
8. Mist the top with water, scatter on the reserved 30 g of cheddar and the reserved 15 g of seed mix, and press lightly.
9. Bake 15 minutes, then lower to 375°F (190°C) and bake 20 to 25 minutes more, until deep golden and 200°F (93°C) in the center. Tent with foil if the cheese browns too fast.
10. Turn the loaf out and return it to the oven rack, out of the pan, for 5 minutes to crisp the sides.
11. Cool completely on a rack, about 1 hour, before cutting into 12 slices.