This is basically a white bread recipe enriched with some brown flaxseed meal which imparts a beautiful colour to the bread and also gives a nutty and earthy flavour. Flax is a natural superfood, packed with healthy nutrients and antioxidants. If you can't find flaxseed meal, you can make your own by grinding whole flaxseed using a coffee grinder or blender.
40g bread flour
- In a small pan, combine flour and water. Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
- Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up. Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator. But remember, once the tangzhong turns grey, discard it.
250g bread flour
20g brown flaxseed meal
10g chia seeds
15g caster sugar
3g sea salt
15g milk powder (optional)
5g instant dried yeast
(C) Whisk together: (Total liquid=170g)
55g egg (lightly beaten)
30g honey/condensed milk
85g fresh milk (adjust the quantity of milk to make up to 170g in total)
30g coconut oil
- Combine all ingredients (A) in a mixing bowl. Add in (B) followed by (C). Knead until well combined and smooth. Then add in (D) and continue kneading until dough is smooth and elastic and passed the "window pane test".
- Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.
- Punch down the dough to release trapped air. Cover and let it rest for 10 minutes.
- Flatten the dough and roll it up tightly. Place onto a greased pullman tin (20.5 x 10.5 x 9 cm). Cover and let it rise until almost doubled (90%).
- Preheat oven to 170°C.
- Bake for about 45 minutes or till golden brown.