In the mixing bowl, equipped with a hook, combine the flours, yeast, and salt. Make a well.
In a small bowl, mix the egg and honey and add the mixture to the well.
Start kneading at medium speed, moistening with water.
When the mixture seems homogeneous, increase the mixer speed a bit.
Knead for about 10 minutes or until the dough is soft and elastic: under finger pressure, the dough should not stick and should regain its shape under pressure.
Cover the bowl with plastic wrap and let it rise for 1 hour 30 minutes or until the dough has doubled in volume.

Shaping:
Place the dough on a floured work surface and cut it into 8 equal portions.
Shape the portions into 8 strands of 15″ (37.5 cm). To facilitate the lengthening of the dough, shape a strand of dough, hold each end loosely and perform rotations from front to back, as if you were jumping rope.
Once all the strands of dough are ready, refer to this method to give shape to your breads. Even if you don’t understand English, the photos are quite explicit.

Place the breads on two baking sheets, lined with parchment paper, cover with a towel, and let rise for 1 hour.

Preheat the oven to 350 F (180 C).
Beat the egg white with a fork to stretch it and brush the breads with it.
Sprinkle with sesame seeds and bake for 30 minutes or until the breads are well golden brown.
Remove from the oven and let cool on a rack.