Pre-heat your oven to 200C / gas mark 7 / 390F.
In a large bowl mix together the bread flour, ground almonds, brown sugar, salt and yeast - trying to jeep the salt and yeast as far apart in the bowl as possible.
Rub the butter into the dry ingredients to form a breadcrumb like texture.
Add in two eggs (keep the other to one side), warm milk, warm water and sourdough starter and bring the mixture together into a dough.
Let the dough rest for an hour.
Next add the fennel seeds, mixed peel and 50g flaked almonds to the dough - kneed the dough for 10 minutes until the flavourings are well dispersed.
Let the dough prove for 2 hours or until it has doubled in size.
Cut the dough into 3 equal pieces and roll them into long sausages.
Sprinkle a little bit of flour on your baking tin before making the plait.
Pinch the ends of the three dough 'sausages' together, take the right hand 'sausage' and place it over the middle one.
Take the left hand "sausage" and place over the top of the other two 'sausages', pinch the ends together and rearrange so it looks neat and tidy.
Let the dough prove for a final hour.
Brush the plait with a beaten egg and sprinkle over a few more flaked almonds.
Fill a pan with water and place at the bottom of your oven (this will create steam).
Place your plait into the centre of the oven and bake for 35 minutes or until it is golden brown.