Braid bread

Put the yeast and honey in a bowl and add 200 ml of lukewarm water. Allow to stand for 3 minutes until the yeast mixture begins to foam.

Mix the flour with 1 tbsp salt in a large bowl. Add the yeast mixture and 300 ml of lukewarm water. Knead until a smooth dough. If it is too dry, add extra water. If it is too humid, add extra flour. Keep the kernels 1 tables behind for the garnish. Do the rest with the dough. Knead for at least 5 min. Form a ball and make carvings with a knife. Let rise for 1 hour in a covered bowl in a warm place until the ball is twice as large.

Knead the air out of the dough and divide into 3 equal rolls. Braid them into an elongated bread. Place on a griddle covered with parchment paper. Dust with some flour and cover with a clean, damp tea towel. Let rise for another hour.

In the meantime, preheat the oven to 190 ° C. Brush the bread with the egg and sprinkle with the seeds. Bake the bread in the middle of the oven in about 40 minutes until golden brown and done.