In the bowl of a stand mixer fitted with a dough hook attachment (or use a hand mixer with hook attachments and a bowl), whisk together all dry ingredients.

Add all wet ingredients and mix on medium-low for 4 minutes or until an initial dough has formed.

Switch to medium speed and knead for 12-15 minutes or until you can stretch a small piece of the dough into a square, creating a film thin enough for light to pass through (windowpane test). The dough won’t be that sticky anymore and will look hydrated, silky, and smooth.

Cover with plastic wrap and a kitchen towel; leave to proof for 1 hour in a warm, draft-free place.

When the dough has doubled in volume, punch it down and remove onto a lightly floured surface.

Split in 3 even parts and roll them into thick 15” (38cm) ropes.

Braid them on a baking sheet lined with parchment paper. Pinch the ends on both sides and tuck under the loaf to secure.

Cover with oiled plastic wrap to avoid sticking and a kitchen towel; leave to proof for 30-40 minutes or until doubled in volume and jiggly.

Brush the loaf with the egg wash and bake for 15 minutes. Then, rotate the baking sheet and loosely cover the loaf with a piece of foil to prevent over-browning. Bake for 10-15 extra minutes or until it’s golden brown and sounds hollow if you tap on top of the bread with the tips of your fingers.

Remove from the oven and let cool down until just warm before serving.