1. Line two baking trays with greaseproof paper/parchment paper.
2. Lightly drizzle the lined tray with olive oil, and lightly sprinkle cornmeal on top. Set aside. 
3. In a small skillet, on medium-low heat, toast the sesame, caraway, nigella, and anise seeds until fragrant (about 2-3 minutes). Switch the heat off, and transfer the seed blend to a pinch bowl or plate to cool.

1. In a small bowl, combine the yeast, about 3 tablespoons of tepid water (take this from the 2 cups/450 ml), and the 2 tablespoons of honey. Stir it a little, and let it stand for 5 minutes to bloom. You should see it bubble up or foam a little within 5 minutes or less. 
2. In the mixing bowl of a standing mixer, with the dough hook attachment, add the flour, olive oil, and the remaining tepid water, mixing on low speed until a soft dough forms. Now, add the salt, yeast mixture, and all except 1 tablespoon of the seed blend (we will use the remaining seed blend later). Mix the dough at medium to low speed for 7 to 10 minutes. Generously, oil a large bowl with olive oil, then transfer the dough to the bowl, cover it with cling film and let it rest in a warm (not hot) space for 1 hour, or until the dough has risen. 
3. On a lightly flour-dusted surface, turn the dough out and press firmly with your fist or palm of your hand to deflate the dough. Divide the dough in half, and let it rest for 5 minutes. Roll each piece in 50 cm (about 20-inch-long pieces) lengthways. Let the dough rest again for a further 5 minutes. Then, roll both pieces until you get about 32 inches (81 cm) in length. Start from the centre and work outwards, forming each rope of dough into a coil. Tuck in the ends under the coils.
4. Transfer each dough round to the prepared baking trays, then use a large bowl (turned upside down) to cover each loaf. Let the dough rest for 30 minutes to 1 hour, or until each one has doubled in size.
5. Preheat the oven to 400°F/200°C.  
6. In a small bowl, whisk the egg yolk and 2½ teaspoons of water. Brush the loaves with the egg wash mixture using a pastry brush, then allow the loaves to rest for 20 to 30 minutes (you may only need 20 minutes depending on the temperature of your environment). Brush the egg wash on the dough once more, and sprinkle the remaining toasted seed blend on top. 
7. Bake the dough in the centre rack of the oven for 25-30 minutes, or until the loaves are golden brown and sound slightly hollow when you tap the top and bottom. Allow the challah to cool completely before slicing and serving. Enjoy!

Eat it with your typical feast, Seder, or just honey butter, if you fancy.