Crush 1 tsp mahleb seeds finely with the mortar and pestle.

Combine 160 g strong bread flour and 80 g wholemeal flour in a large mixing bowl.

Stir 1/2 tsp instant dry yeast and 1 tbsp honey into 400 ml room-temperature water.

Pour the yeast water over the flour mixture without mixing it.

Cover the bowl and leave the starter to rise at room temperature for 120 to 240 min.

Add the remaining 320 g strong bread flour and 40 g wholemeal flour to the risen starter.

Add 1 tsp instant dry yeast, crushed mahleb seeds, 1 tsp anise seeds, and 1/2 tbsp salt.

Knead the mixture for about 10 min until it becomes smooth, elastic, and only slightly tacky.

Oil a clean large mixing bowl with 1 tbsp olive oil and place the dough inside.

Cover the dough and let it rise at room temperature for about 120 min, until doubled in size.

Alternatively, let the dough rise for 60 min and refrigerate it overnight for 480 to 720 min.

Line a baking tray with parchment paper and transfer the risen dough onto it.

Shape the dough into a round or oval loaf, tucking the edges underneath to create surface tension.

Sprinkle 2 tbsp sesame seeds, 1 tsp nigella seeds, and optional 1 tsp cumin seeds over the shaped loaf.

Cover the loaf and let it rise for 45 to 60 min until visibly puffy.

Preheat the oven to 220°C (425°F) while the shaped loaf completes its final rise.

Bake the loaf for 35 to 40 min until deeply golden and hollow-sounding when tapped underneath.

Transfer the baked bread to a wire rack and cool completely for at least 60 min before slicing.