If I had to choose one word to describe this bread, it would be “wheaty.” Now that may seem odd, because isn’t most bread made with wheat flour, so isn’t all bread wheaty? Well sure, but but the four different wheat flours — “regular” white flour, whole wheat flour, white whole wheat flour, and semolina (coarsely ground from durum wheat) — and two preferments (sponge and poolish) give the bread an extra wheaty flavor. (OK, so it’s late at night and I’m not feeling very imaginative. It’s still good.)
I used white (hulled) sesame seeds, which lend a delicate sesame flavor and are not visually prominent in the bread, just because I had some on hand that needed to be used up. Regular sesame seeds, and toasted if you like, would also be lovely. You could also leave them out altogether. We’re nothing if not flexible.