1. Soak the flaxseed in material A in water to make the flaxseed absorb enough water. It is said that this can better absorb the nutrition of the flaxseed (I soaked the flaxseed the night before, and I made the bread the next morning. 12 hours)
2. After kneading the other ingredients except butter in material B until smooth, add butter and knead to the complete stage, then knead the soaked flaxseed into the dough, cover with plastic wrap and ferment until it is twice as large (toast dough must be kneaded to At the complete stage, making sweet packets is actually enough to knead to the expansion stage)
3. The fermented dough is gently degassed and divided into 6 portions. After rounding, let it rest for 15 minutes.
4. Knead and tighten again, and put the dough in the mold that has been buttered in advance (the anti-sticking oil in the mold must be evenly coated, mine is not coated well, which causes not only laborious but also tearing of the bread crust when unmolding) broken)
5. Put the mold in a warm and humid place for the final fermentation (I put it in the oven for fermentation, and put a bowl of hot water in the oven)
6. After the final fermentation is over, spread the egg liquid on the surface of the bread, put it in the preheated oven, the second to last layer, 180 degrees up and down, bake for 20 minutes, remove the mold and put it on the grill to cool down.
