Q: Can I use regular flour instead of high-gluten flour for this recipe? A: High-gluten flour is recommended for the best texture, but you can use regular flour with slightly different results in texture.
Q: What’s the role of flaxseed in this recipe? A: Flaxseed adds a nutty flavor and extra nutrients to the toast.
Q: Can I skip the egg in this recipe? A: The egg helps in binding the ingredients and adds richness, but you can try without it or use an egg substitute for a different texture.
Flaxseed Milk Toast
Notes
Ingredients:
- High-gluten flour (Bread flour) - 500g
- Dry yeast - 5g
- Salt - 8g
- White sugar - 30g
- Egg - 55g
- Milk - 350g
- Unsalted butter (softened) - 40g
- Cooked flaxseed - 50g
- Butter (for brushing) - 10g
- Prepare all the ingredients.
- Mix all ingredients except butter, salt, and flaxseed in a mixing bowl. Start at low speed, then switch to high speed until the dough becomes moist and can stretch to form a rough membrane.
- Add softened butter and salt to the dough.
- Mix first at low speed, then high until the dough is soft, moist, and non-sticky, and can be stretched to form a transparent, elastic thin film.
- Incorporate flaxseed into the dough, mixing at low speed for 1 minute.
- Round the dough and place it in a fermentation box. Let it ferment at 29°C for 55 minutes.
- Once the dough has doubled in size, poke a hole with a flour-dusted finger. It should not collapse or shrink significantly.
- Divide the dough into 6 equal parts, round each piece, and let them rest for 15 minutes.
- Roll each piece into a tongue shape, fold it three times, and let rest for another 15 minutes.
- Roll each piece into a 35cm long strip and roll them up.
- Place the rolls in a 450g low-sugar bread mold, and let them undergo a second fermentation at 35°C with 80% humidity. Use a fermentation box or the fermentation function of an oven.
- When the dough has risen to 80% of the mold's capacity, preheat the oven to 180/190°C (top/bottom heat).
- Bake the bread on the middle-lower rack of the preheated oven for 30 minutes. If using a regular bread mold, adjust the baking time to 35 minutes.
- After baking, shake the mold slightly to release the bread. Brush the surface with melted butter and let it cool until warm.
- Slice and serve, or enjoy by tearing it by hand.
- High in fiber due to flaxseeds
- Rich in protein from milk and egg
- Contains healthy fats from flaxseeds and butter
