1 hr 5 min.
Combine the flours, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.
Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large, clean mixing bowl and cover with clingfilm.
Leave to rise in a warm place (an airing cupboard for example) for 1 hour or until doubled in size. Lightly grease a couple of baking trays.
Turn the dough out onto a lightly floured surface, knock it back and knead again for 3-4 minutes until smooth and elastic. Divide in two and shape into rounds.
Cover loosely with oiled pieces of clingfilm and leave to rise again for 30-40 minutes.
Preheat the oven to 220°C (200°C fan) | 425°F | gas 7.
Lightly brush the top of each round of dough with a little warm water, then press the poppy seeds into the tops so that they stick.
Make a cross-shaped incision in the tops of each round of dough and bake for 35-40 minutes until risen and hollow-sounding when tapped on their undersides. Remove from the oven and let the bread cool on wire racks before serving.