In a large bowl add the warm water, yeast, sugar, 1/2 cup of flour. Stir and set aside. After 10 mins or so it should’ve gotten frothy and risen. If not, your yeast should be thrown out.
Add the rest of the ingredients into the bowl, keeping 1/2 cup flour aside. Stir together and if you are using a planetary mixer let the dough be kneading with a dough hook for 8 mins. If you are doing this by hand, knead the dough together for 15 mins.
The dough shouldn’t be very sticky, hence if you need more flour add from the 1/2 cup you have reserved. Ideally you won’t need more flour if you have measured everything appropriately however if the mixture is too sticky to handle then add as required.
Roll into a ball and leave to rise in the same mixing bowl. Cover with a tea towel. This should take 30 mins depending on how hot or cold your kitchen is. I place my bowl on top of my fridge as it is slightly warm.
Line a 9x5 inch loaf tin with a little oil and set aside, remove the risen dough from the fridge and knock back, basically punch down and release all the air from the dough. Portion into 3 pieces and roll each piece into an oval egg shape. Transfer the lined baking tin and cover. Leave to rise for 20 mins.
Once doubled in size, brush with cream and sprinkle with nigella seeds, sesame seeds and sea salt. Bake in a preheated oven at 180 for 18-20 mins, until dry, risen, golden and when you tap the bread it should have a hollow sound.
Leave to cool in the tin for a few minutes, remove from the tin and let it cool on a wire rack for 1 hour before slicing and eating.