In the bowl of a stand mixer fitted with the dough hook, combine the water, honey, yeast, salt and 3 cups of the flour. Mix until combined. With the mixer on low speed, continue adding flour until the dough comes together and clears the sides of the bowl. The exact amount of flour doesn’t matter as much as the texture and feel of the dough. It should form a soft, smooth ball that is still a little tacky to the touch but doesn’t leave a lot of dough residue on your fingers. Knead the dough for 5

Cover the mixing bowl and let the dough rest for 10-15 minutes.

Turn the dough out onto a lightly greased or floured counter and separate into two pieces.
Shape the into a loaf by pressing into a thick rectangle, Turn the loaf seam side down and pat and roll lightly to form an even 8-inch loaf.
Grease two 8 1/2-X-4 1/2-inch loaf pans. Place the loaf seam side down in the prepared pan. Cover with a clean kitchen towel allow to rise like 1 hour

Brush the top of with the beaten egg and sprinkle loaf with semeseed
Bake the bread in the preheated oven for 40-45 minutes until golden on top
Let the bread cool for 15-20 minutes in the pan before turning onto a cooling