1. First soak the flaxseed in 30 grams of water overnight
2. Put together high-gluten flour, dry yeast, granulated sugar, salt, milk powder, water, and knead until the expansion stage
3. Add butter and flax seeds and knead until you can pull out a large, strong film
4. Put it in a warm place to 2.5 times the size
5. After fermentation, the dough is vented and divided into 2 equal parts. After rounding, let it relax for 15 minutes. Roll the loosened dough into a tongue shape
6. Roll up into a roll from top to bottom, and drain the dough into a toast mold
7. Ferment at room temperature again until it is 8 minutes full, preheat the oven at 210 degrees, add a lid, and bake on the bottom of the grill for 50 minutes (this recipe does not contain egg content, I lengthened the time, otherwise, the toast will not be cooked )
8. Remove the mold immediately after it is out of the oven, and let it cool on the grill
