Wholemeal bread with walnuts, preparation

1) Prepare a dough dissolving the yeast (mother or beer) in 50 g of milk at room temperature and then knead it with 100 g of flour.

2) Form a loaf, put it in a bowl covered with a cloth and let it rise in a warm place: per 30 minutes if you use brewer's yeast, and up to doubling the dough in the case of mother yeast. After this time, sift the remaining flour, arrange it in a heap and place the leavened dough, honey, salt and remaining milk in the center.

3) Mix everything, add most of the chopped walnuts and knead until the mixture is soft but consistent. Put it in an oiled bowl and let it rise until doubled in volume to one temperature of 25 °.

4) Pour the mixture over pastry board, with extreme delicacy, divide it into three equal parts and make a loaf from each one by thinning the external parts and leaving the central part thicker.

5) Form a braid with the 3 loaves and leave it bump up for another 30 minutes in a warm place. Spread the remaining walnuts on the surface.

6) Dilute the egg yolks with the cream and a pinch of salt, brush the braid with the mixture and cook it in oven heated to 180 ° for about 50 minutes. Remove from the oven immediately and let it cool on a wire rack.