1 hour

all purpose flour, 5 cups
semi-skimmed milk, 1 + 3/5 cups
coarsely chopped walnuts, 5,3 oz
fresh yeast, 0,5 oz (sourdough, 5 oz)
malt or honey, 1 tsp
salt, 1 tsp
extra virgin olive oil
1 egg yolk
a little of milk


Sift the flour into a bowl, add the sourdough or dissolve fresh yeast in warm milk and let it stand for 10 minutes before adding to the flour. Then, add it the to the mix and knead in a bowl for a couple of minutes.
Add salt and walnuts. Knead on a working surface until all the ingredients are well blended and the dough is soft and firm. Grease a bowl with a little oil and put the dough in. Cover and let leaven for about 1 hour. Divide the dough into three parts, roll each one into a long sausage like shape thicker at the center and weave the three of them to make a braid. Lay the braid in a rectangular baking pan (of about 11×15 inch is perfect) covered with baking paper, and let leaven until it doubles. When ready, mix the egg yolk with alittle milk and brush the surface of the bread with it. Bake at 180°C for about 45 minutes.

Thanks to: Il Deborino