Add the dry ingredients to the bin
Mix the dry ingredients, and then add the liquid ingredients.
With your hand, mix the ingredients in the bin.
Continue to mix till the the dry ingredients are all moistened. Mixture may be rough.
Cover dough with lid, and let rest 20 minutes. Then fold dough over upon itself by grabbing an edge and stretching it towards the other side.
And then another edge, working your way around the dough.
Do this about 20 times, and then cover the dough again and let it rest. This first time, the dough may tend to break. That's fine as we're just starting to develop the gluten.
After this 20 minute rest, the dough looks just a little smoother.
We start folding again.
This time the dough stretches just a little more easily, and doesn't break as much.
Do this 20 times, and once again cover and let the dough rest.
Wait 20 minutes and repeat the stretching one last time. Then cover the dough and let rest for 2.5 hours.
At the end of the 2.5 hour rest period, the dough will be well proofed.
Turn the dough out onto your work surface (well floured).
divide the dough into 4 equal pieces, and pre-shape. Allow the pre-shaped dough to rest about 10 minutes.
Place one of the pre-shaped doughs on the work table and degass.
Fold one third of the dough over on itself.
And then fold the remaining side over onto double thickness, like an envelope, pinching the edges closed.
Roll the dough out to an appropriate size. Place in a well greased loaf pan and allow to rise till doubled.
Baste the dough with an egg wash. Sprinkle with seeds if you like.
Bake in a preheated 350 F oven for about 45 minutes.
Turn out onto a wire rack and allow to cool.