Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough., Cover the dough, and let it rise for about an hour; it should become puffy., Divide the dough in half, and shape each half into a 10" oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet., Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third., Just before baking, brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times., Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer., Remove the bread from the oven, and transfer it to a rack to cool. Store fully cooled bread at room temperature, well-wrapped, for several days; freeze for longer storage.