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1
Preheat your oven to 200 degrees F, then turn the heat off.
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2
Add flour, salt, yeast, and water into mixing bowl of a stand mixer fitted with a dough hook and mix on medium (4-5 speed) for 6-8 minutes, or until dough forms a cohesive, elastic ball. Turn off mixer and let dough rest for 15 minutes, then add 1 1/2 Tablespoons of minced onion, 1 Tablespoon minced garlic, 1 teaspoon poppy seeds, and 1 teaspoon sesame seeds. Knead on medium-low (3-4) for an additional 10 minutes. Put the bread in a lightly oiled bowl, cover with plastic wrap, and place the bowl in the warm oven. Let the dough rise until doubled in size, or approximately 45 minutes to 1 hour.
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3
Gently punch dough down and turn out onto a lightly floured board. Shape the dough into a tightly rolled loaf on a baking sheet (I use a silpat on the sheet to make sure the dough won't stick at all), spray very lightly with cooking spray or olive oil, and cover with plastic wrap. Slide back into the oven to rise again, 45 minutes to an hour.
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4
Remove dough from oven and preheat oven to 400 degrees F. Bake 30 minutes at 400 degrees, then pull it from the oven and brush with beaten egg white. Sprinkle with remaining minced onion, garlic, poppy and sesame seeds. Bake an additional 10-15 minutes, or until bread is golden brown.
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5
Remove from oven and cool completely on a rack.
