Ingredients for 2 braids:

350 g of wholemeal flour (13% protein)

150 g of flour 00

220 g of water

100 g of caper and oregano paté

100 g of dried tomatoes and capers paté

75 g of soft butter

20 g of sugar

10 g of brewer's yeast

10 g of salt

1 medium egg

1 teaspoon of Pantelleria oregano

Execution:

Pour the flours with the sugar and oregano into a large bowl and mix everything with a spoon, add the crumbled yeast and pour almost all the water (200 ml) and start mixing with the spoon until the dough is almost formed.

Add the salt with the remaining water and once incorporated, transfer the dough onto a lightly floured cutting board and add the butter into small pieces a little at a time, continue to work everything until you get a smooth and homogeneous dough, form a ball and transfer it to a lightly greased bowl, cover with cling film and let rise until doubled about 90 minutes.

Take the dough and divide it into two parts, roll out the first part with a rolling pin to obtain a 25x35 cm rectangle and spread it with the dried tomatoes and capers paté, then roll it up to form a sausage.

Roll out the remaining dough and spread it with the caper and oregano pate and roll up, divide the dough rolls in half, then arrange 4 pieces on the cutting board and intertwine them forming a sort of braid and place it inside a plum mold. cake lined with parchment paper, repeat the same operation with the remaining 4 rolls. Leave to rise for another hour covered with a cloth then brush them with a mix of water and oil and sprinkle them with a little oregano.

Bake in a static oven at 180 ° for about 45 minutes, remove from the oven and leave to cool on a rack after removing the braids.