Wheat poppy seed loaf

For two loaves

500 grams of flour
270 grams of water
1 egg
2 tablespoons sugar
1 teaspoon salt
3 tbsp oil
1 tbsp. poppy seeds
1,5 tsp active dry yeast

1. Put 125 g of flower into the bowl, stir 100 g of boiling water and mix very fast. You should get the dense lump of dough. Cool to room temperature.

2. Add another 125 grams of flour, 100 grams of water, tea-spoon dry yeast, knead the dough and leave to rise until the dough will increase in two. I have put on a night in the refrigerator.

3. Add to the dough 250 grams of flour, 70 grams of water, 1 egg yolk, 2 tbsp. sugar, 1 tsp. salt, 3 tbsp. oil. Knead the dough for about ten minutes, until the dough will be nice to stretch and will not stick to hands. Leave to rise.

4. Divide the dough into 2 parts. Make 2 loafs. Lay out on a baking sheet, greased with vegetable oil. Leave to rise for an hour and a half.

Make at each loaf two longitudinal deep cut with a sharp knife, then

brush with egg white and sprinkle with the poppy seeds.

5. Preheat the oven to 200 degrees. Put on a bottom of the oven an empty frying pan and pour half a cup of boiling water.Then put in the oven baking sheet with the loaf. Bake at least 1 hour, untill the golden crust.