Rosemary Basil Spelt Braid with Parmesan

Steps

1. Beat the egg in a small bowl. Measure out half for the dough and cover the other half; refrigerate it for the glaze.
2. Finely chop the basil, mince the garlic and crumble the dried rosemary between your fingers.
3. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and rosemary to make the dry mixture.
4. In another bowl, stir the lukewarm water, olive oil, honey and the first half of the beaten egg to make the wet mixture.
5. Pour the wet mixture into the dry mixture and stir into a shaggy dough. This is about 58% hydration from the water (higher counting egg and oil) and about 1.8% salt.
6. Turn the dough onto a clean counter and knead for 6 minutes; spelt tears if overworked, so stop when smooth and slightly tacky. Knead in the basil, garlic and Parmesan until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
8. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a rope about 16 inches long.
9. Pinch the rope ends together at one end, braid loosely, pinch the other end, and tuck both ends under. Set the braid on the baking sheet.
10. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
11. Brush the braid with the remaining half of the beaten egg, reaching into the crevices, for a glossy golden crust.
12. Bake 28 to 32 minutes, until deep golden and the center reads 190°F (88°C); tent with foil after 20 minutes if browning fast.
13. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.