Method

1. Combine whole wheat flour, plain flour, yeast and salt in a mixer with the dough hook attachment.
2. Add 2 eggs, milk, sugar and the 2 tablespoons of softened butter.
3. Mix on low speed until the dough is smooth and elastic, about 6 minutes.
4. Coat a large bowl with cooking spray, scrape the dough into the bowl and coat with the cooking spray.
5. Cover and let it rise in a warm place for about an hour.
6. Punch the dough down and place onto a lightly floured surface. Divide into 3 equal pieces, roll each piece into ropes of about 35cm.
7. Loosely braid the 3 ropes together.
8. Transfer the braid to a lined baking sheet and nestle the dyed eggs into the spaces.
9. Cover and let it rise in a warm place for about 45 minutes.
10. Preheat oven to 175 degrees Celsius.
11. Melt the remaining butter and brush the dough with half of it. Bake for about 30 – 45 minutes.
12. Transfer to a rack and brush with remaining butter, and let it rest for 30 minutes before serving.