Whole grain brioche with herbs of Provence

This dough is used for baking classic brioche, but I changed the recipe and replaced the wheat flour with whole grain, also added a mixture of Provence herbs and flax seeds!
Such bread is very crumbly soft with a thin crust, it is well stored and remains soft for a very long time.
I really like to use it on toasts, it goes well with avocados, salted salmon and cream cheese.

Ingredients:
190 g whole wheat flour.
2 eggs.
30 ml of milk.
110 g butter + 20 g butter with herbs.
(or use only 130 g butter)
7 g of live yeast.
0.5 tsp herbs of provence.
20 g of flax seeds.
4 g of salt, 25 g of sugar.
Sesame seeds for top dressing.

In warm milk (30 C) add yeast and a small amount of sugar, dilute them until completely dissolved.

Sift flour into a bowl, add sugar, salt, provence herbs, flax seeds, mix well.

Add 2 eggs, mix not much and add milk, with yeast diluted in it, knead the dough.

Next, add a little butter, knead the dough.
Form a ball, the dough will be liquid, cover with a film and leave to rise for 2 hours in a warm place.

After 2 hours, knead the dough, form a ball and put in a bowl, cover with plastic wrap and send to the refrigerator for 15-20 hours.

After 15-20 hours in the refrigerator, knead the dough practically without using flour, warm in your hands when it becomes soft and elastic, make the shape of bread.
Put in a baking dish and leave for 2 hours in a warm place.
Before baking, grease with yolk.
Bake at 180 ° C for 30-40 minutes.

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