Preheat the oven to your lowest possible oven temperature. This step is intended to make the oven warm, not hot, to speed up the rise of the dough.
Add yeast, flour, salt, oil, sugar, water, seeds and bread spice to a large bowl.
Knead with the kneading attachment of an electric mixer until the dough is smooth and elastic, about 10 to 15 minutes. If the dough is too sticky, dust it with a small amount of additional flour. The best way to get a feeling for the dough consistency is to knead it by hand at this stage.
Return the dough to the bowl and cover with a clean tea towel. Turn off the oven and place the bowl in the warm (but not hot) oven. Let rise for 15 minutes.
After 15 minutes knead the dough briefly with your hands to remove any air pockets and place it back in the bowl. Let rise for 30 minutes.
At this point the dough should have considerably increased in size. Knead again briefly and shape into a 70 to 80cm log that is slightly thinner in the middle.
Moisten half of the log lengthwise and sprinkle with cornmeal, coating it as thickly as possible. Then moisten the other half and sprinkle with poppy seeds.
Fold the log in the middle so that the two halves come together and the end. Carefully lift it up and twist the two sides around each other.
Place the twisted loaf on a baking tin lined with baking parchment. Cover and let rise in a warm place near the oven for 45 minutes.
Preheat the oven to 200 C / Gas 6.
Brush the loaf with water and also brush the baking parchment around it. Bake in the preheated oven until golden brown, about 25 to 30 minutes.
Bread spice mix
Find the recipe for your own bread spice mix here .