- Stir the water, skim milk powder, yeast and honey together and let sit 5 minutes. Stir in flours and salt. If using a stand mixer, knead with a dough hook for 8 minute on medium-low speed, and if kneading by hand, knead for 12 minutes. Place dough in a lightly oiled bowl, cover bowl with plastic wrap and place in a warm, draft-free place to rise for an hour.
- Punch down the dough and turn it out onto a lightly floured work surface. Divide dough into 2 pieces and roll out each piece into a rectangle 9-inches (23 cm) by 12-inches (30 cm). Roll up each piece of dough from the short end and place into a greased 9-x-5-inch (2 L) loaf pan with the seam facing down. Cover dough with tea towels and let rise 30 minutes.
- Preheat the oven to 375 ºF (190 ºC). Brush tops of loaves with the egg wash, sprinkle with the seeds (if using) and slice a lengthwise slit across the tops. Bake for 45 minutes. Immediately turn the loaves out onto a rack to cool completely before slicing.