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1
In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.
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2
In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
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3
In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms.
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4
Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes.
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5
Using oiled hands, transfer the dough to a large oiled bowl.
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6
Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
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7
Lightly oil 2 small cookie sheets and dust them with cornmeal.
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8
Turn the dough out onto a lightly floured work surface and press to deflate.
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9
Cut the dough in half and let rest for 5 minutes.
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10
Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope.
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11
Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.
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12
Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl.
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13
Let stand for 1 hour, until the loaves have nearly doubled in bulk.
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14
Preheat the oven to 400.
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15
In a bowl, whisk the egg yolks with 1 tablespoon of water.
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16
Brush the egg wash over the loaves and let stand uncovered for 30 minutes.
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17
Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.
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18
Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom.
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19
Transfer the loaves to racks and let cool completely before slicing.
