Soft Whole Wheat Bread with Flax | Less Yeast & Slow Rise

Instructions

1. Activate the Yeast
   In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. This step ensures the yeast is active.
2. Prepare the Dough
   Add whole wheat flour, all-purpose flour, ground flaxseed, salt, oil, and egg (if using). Mix everything together to form a soft dough. Add warm water gradually as needed.
3. Knead the Dough
   Knead the dough for 10–12 minutes until it becomes smooth and elastic. The dough should be soft and slightly sticky, not dry like roti dough.After kneading for 10-12 minutes, it becomes smooth.
4. First Rise (Slow Fermentation)
   Cover the dough and let it rise in a warm place for 3–4 hours, or until it doubles in size.
   Using less yeast allows the dough to ferment slowly, improving flavor and texture.
5. Shape the Dough
   Gently deflate the dough (do not knead again). Shape it into a tight log and place it into a greased 9×5×3 loaf pan.
6. Second Proof
   Let the dough rise again for 1.5–2 hours, or until it rises slightly above the pan and feels light and airy.
7. Apply Topping
   Brush the top with a mixture of milk and honey, then sprinkle flax seeds evenly on top.
8. Bake
   Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.
9. Final Touch
   Brush with a little milk or butter after baking and cover with a cloth for 15–20 minutes to keep the crust soft.