Add the yeast into the milk, add sugar, rum and 1 tablespoon of flour. Mix a little and let the yeast rise.
Mix the yeast with the other ingredients to make a smooth and elastic dough. Sprinkle lightly with flour, cover with a dish towel and leave to rise for about 1 hour, until it at least doubles in volume.
Divide the risen dough in half. Shape two loaves, put them on a baking sheet and let them rise for another 1/2 hour. Then wash with egg and sprinkle with peeled almonds. Bake at 340 °F / 170 °C until golden.