Combine the flour and yeast in the bowl of an electric mixer fitted with the dough hook. Add the water, egg yolks, oil, sugar, and salt. Mix on low speed for 4 minutes and on medium speed for 4 minutes. The dough should be slightly firm and smooth, not sticky.

Bulk ferment the dough until nearly doubled, about 1 hour.

Fold gently.

Divide the dough into 3 pieces, about 128 g each. Pre-shape into oblongs. Allow the dough to rest, covered, 15 to 20 minutes.

Start with the first piece of dough that you shaped and work sequentially on a lightly floured workbench. Starting at the center of the dough, roll each piece outward, applying gentle pressure with your palms. Apply very little pressure at the center of the dough, but increase the pressure as you roll toward the end of the dough. Roll each piece of dough into an evenly tapered strand 12 in (30 cm) long. It is imperative that all of the strands be the same length. If they are not, the finished braid will be uneven.

Dust the tops of the strands very lightly with white rye flour. This will keep the dough dry as you braid and help maintain the overall definition of the braid.

Lay 3 strands of the dough vertically parallel to each other. Begin braiding in the center of the strands. Place the left strand over the center strand, then place the right strand over the center

strand. Repeat this process until you reach the end of the dough. Pinch the ends together tightly. Flip the braid around and finish braiding the other side.

Brush the dough lightly with egg wash. Proof, covered, until the dough springs back lightly to the touch but does not collapse, about 1 hour. There should be a small indentation left in the dough.

Make sure that the egg wash is dry before you apply a second coat. Egg-wash the dough again very gently.

Bake in a 350°F/177°C convection oven until the braids are dark golden brown and shiny, 20 to 25 minutes.

Cool completely on wire racks