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1
In a large bowl, whisk together the flours, salt, yeast, and 1-1/2 teaspoons cardamom. Make a well in the center.
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2
In a separate bowl, combine the melted butter and sugar. Whisk in the milk, egg, and egg yolk. Stir the wet ingredients into the flour.
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3
Bring the dough together with your hands when it gets too stiff to stir. It should be soft and slightly tacky, resembling a shaggy ball. If it's too sticky, add flour a little at a time.
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4
Transfer the dough to a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled. (Mine took about four hours in a 65u00b0F room.)
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5
Line a baking sheet with a Silpat or parchment paper.
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6
Turn the dough onto a lightly floured board. Divide into 3 equal sections. Roll each piece into a rope 18-inches long. Pinch the ropes together at one end. Braid them together from the pinched end to form a loaf. Pinch the opposite ends together. Tuck both pinched ends under to make a neat loaf. Place on the prepared baking sheet. Cover again and leave to rise until doubled in size (about an hour in the same 65u00b0F room).
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7
Preheat the oven to 375u00b0F.
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8
Whisk together the remaining 1/4 teaspoon cardamom, egg white, and cream; brush on the loaf. Sprinkle with sugar and almonds.
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9
Bake for 20-25 minutes, until golden brown.
