For the sponge:

1. In the bowl of the stand mixer (or a large bowl if making the bread by hand), put cold water and cornmeal. Whisk and let stand 5 minutes.
2. Add boiling water while whisking and let stand another 10 minutes.
3. Meanwhile, in a small bowl, sprinkle yeast over warm water with one teaspoon honey and stir to dissolve. Let stand a few minutes until foamy.
4. To the cornmeal mixture, add the rest of the honey and sponge ingredients (milk powder, bran, whole wheat flour).
5. Add the yeast mixture, mix well with a wooden spoon or spatula, cover with plastic wrap and let it double and be bubbly, about 1 hour depending on the temperature of your kitchen.

For the dough:

1. Gently stir the dough down with a wooden spoon or spatula.
2. Attach the bowl to the stand mixer, and add the oil, salt, ground seeds, and whole wheat flour.
3. Attach the dough hook and mix on low speed, adding white flour, ½ cup at a time. When you have added 1 ½ cups of bread or all-purpose flour, knead for a minute or two at medium-low speed.
4. Continue adding bread flour by tablespoons until you have a soft dough that is still a bit sticky but just clears the sides of the bowl. It should not be batter-like but not stiff either. You might need ¼ to ½ cup more bread flour than stated in the recipe. The total kneading time should be about 5 to 7 minutes.
5. Transfer dough to a greased bowl, turn to coat all sides, cover and let rise until doubled in a warm place, about 2 hours.
6. Turn the dough onto a lightly floured surface. You will see that it is much less sticky.
7. Divide the dough in two equal portions.
8. Shape each one into as tight a ball as possible, and roll them in wheat bran to coat completely.
9. Transfer to a cornmeal-sprinkled baking tray, cover with a clean kitchen towel and let rise until almost doubled, about 45 minutes to 1 hour. They won't double in size.
10. Preheat oven to 400ºF/200ºC about 20 minutes before you're going to bake the bread.
11. When ready, bake the loaves in the center of the oven for 10 minutes.
12. Decrease the tº to 350ºF /180ºC and continue baking for 25 to 35 minutes, until golden and bottoms sound hollowed when tapped with your fingers. Switch the position of the baking tray halfway through to ensure even baking.
13. Transfer to wire racks to cool.
14. The bread can be frozen (I slice it first), wrapped in foil or plastic, for at least a month.