I have tried this recipe in many different ways. Every time I've got an excellent result and it is difficult to say which one was the best. I've tried to bake it in a conventional oven, I've tried to replace the seeds with sesame or chia but all the times I chose the sandwich shape just for practical reasons. With the wood fired oven you do not have to much control over the temperature once the loaves are inside. I tend to get the breads a bit overcooked when using the natural fire, as it was the case for this one.
When changing the seeds I do not find a big striking difference between the versions related to taste. So, feel free to use your preferred kind of seeds.