• Instructions
• Mix bread flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.

Dough

• In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
• Gradually add butter and incorporate about 1 minute on low speed.
• Once all the butter is incorporated, turn the mixer up one speed and
• Knead the dough until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
• Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough. You need to keep it in a proof as it has sugar in it
• Next morning once the dough is doubled in volume divide the dough into 3pieces of 213g.
• Shape it into elongate rope of 17 inch long, then braid the dough and set aside for proof about 2 hours until it looks puffy.
• When the braid is proofing preheat oven to 350°F/ 177°C. Line the baking sheet with parchment paper and set aside.
• When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.
• Brush egg wash generously to the braid. And sprinkle pearl sugar and almond halves throughout the braid.
• Bake it in 350°F for 25- 30 minutes or until golden in color which registers 185F internal temperature.
• Enjoy, it is excellent coffee or tea bread.