Instructions: Mix flour and salt in bowl and make well in center. Mix yeast and 2/3 cup water. Add this to well. Mix in remaining water and gradually incorporate remaining water and gradually add in remaining flour until a firm dough forms. Knead for at least ten minutes. Cover and let rest until doubled - 5-6 hours. Punch down dough and knead for 5 minutes. Cover and let rise for at least another 2 hours. Punch down again and knead for a few more minutes. Roll out dough to form a rough rectangle 1" thick.

Fold to make a roll about 13 x 5. Fold under ends and place seam side up on greased paper for 15 minutes. Then place on lightly greased baking pan. Tuck in sides and ends again. Make 6 diagonal slices across loaf, coat with salt solution, sprinkle poppy seeds on loaf and let rest in warm place for 10 minutes. The salt solution will be readily absorbed so make sure the entire top is covered with solution.Place in preheated 450 oven that has been misted. Bake for 20 minutes and reduce temperature to 400. Bake for another 25 minutes. Cool on rack.

NOTES :
This recipe is from The Cook Encyclopedia of BREAD by Christine Ingram and Jennie Shapter. It is a great book with a lot of definitions of different types of bread, good explanations and 150 recipes. I highly recommend it. This bread was very nice - good crust and nice and chewy.

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