Dissolve the yeast in the lukewarm water. Add the 1/2 teaspoon honey and stir. Cover and let this sit for few minutes until it is foaming and doubled in volume.

Pour the water, honey, and salt into a large mixing bowl and stir. Add the foaming yeast. Add the flour a little at a time, mixing well after each addition. Add the dough enhancer while adding the flour. Continue to add more flour until a stiff dough is formed. Cover the dough with a towel and let it stand a few minutes. (I leave the dough in the mixing bowl.)

Knead the dough for 8–10 minutes, until it is smooth and elastic. Place it in a greased bowl, turning the dough to grease the top. Cover with a plastic bag and a towel. Let the dough rise for one and a quarter hours or until doubled. Punch down the dough and knead it for a few minutes until all air bubbles disappear.

Divide the dough in half and each half into three equal parts. Roll each part into a rope, approximately 14 inches (35 cm) long. Braid three strands and seal the ends. Bring both ends around to form a circle, connecting the ends by wetting your fingertips and lightly pasting the dough together. You will have two circular braided loaves. Place them, well spaced, on a greased and lightly floured baking sheet. Cover them lightly with a towel and let them rise until doubled, about 45 minutes to one hour.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Brush the top of the loaves with water (this makes them crispy) and sprinkle with seeds of your choice. Bake for 40–45 minutes for crusty brown yummy loaves! Cool and slice.