Ingredients:
- 500 grams sifted all-purpose flour
- 2 tablespoons flax seeds
- 1 teaspoon salt
- 8 grams dry yeast (about 2 ¼ teaspoons)
- 2 tablespoons granulated sugar (divided)
- 350 ml warm milk (divided)
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 large egg
- 25 ml sunflower oil (about 2 tablespoons)
- 50 grams softened butter (for brushing)
Directions:
Prepare the Yeast Mixture:
- In a small bowl, combine the dry yeast with 1 tablespoon of the granulated sugar and half of the warm milk (about 175 ml).
- Gently stir the mixture and let it sit for about 10 minutes, or until it becomes frothy. This indicates that the yeast is active.
Mix Dry Ingredients:
- In a large mixing bowl, sift the flour to ensure a light and airy texture.
- Add the flax seeds, salt, and baking powder to the sifted flour.
- Whisk the dry ingredients together to combine them evenly.
Combine Wet Ingredients:
- In another bowl, whisk together the remaining warm milk (about 175 ml), apple cider vinegar, egg, sunflower oil, and the remaining 1 tablespoon of granulated sugar.
- Whisk until all the wet ingredients are well combined.
Form the Dough:
- Pour the wet ingredients into the dry ingredients.
- Mix with a spoon or spatula until the ingredients are mostly combined.
- Add the frothy yeast mixture to the dough.
- Continue mixing until a shaggy dough forms.
Knead the Dough:
- Lightly flour a clean surface.
- Turn the dough out onto the floured surface.
- Knead the dough for about 10 minutes, or until it becomes smooth and elastic.
- If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Lightly grease a large bowl with oil or butter.
- Place the kneaded dough in the greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Place the bowl in a warm, draft-free place and let the dough rise for about 1 hour, or until it has doubled in size.
Shape the Dough:
- Once the dough has doubled, punch it down gently to release the air.
- Turn the dough out onto a lightly floured surface.
- Knead it briefly to redistribute the air.
- Shape the dough into a loaf or divide it into smaller portions to make individual rolls.
- For a loaf, shape the dough into a rectangle and roll it up tightly.
- Place the shaped dough into a greased loaf pan or on a baking sheet lined with parchment paper.
Second Rise:
- Cover the shaped dough again with a damp cloth or plastic wrap.
- Let it rise for another 30 minutes in a warm place.
Preheat the Oven:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Bake the Bread:
- Before placing the bread in the oven, brush the top of the dough with the softened butter. This will create a soft, buttery crust.
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Cool the Bread:
- Remove the bread from the oven and carefully transfer it to a wire rack to cool completely.
- Let the bread cool before slicing to prevent it from becoming gummy.
Nutritional Facts (Approximate per serving, based on 12 servings):
