Ingredients

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450g bread flour

325g all-purpose flour

55g rye flour

25g ground flaxseed

10g malt powder (non-diastatic; or 3g diastatic)

7g (2¼ tsp / 1 packet) active dry yeast

480g warm almond milk (about 105–110°F / 40–43°C)

40g unsalted butter, softened or melted

25g sugar or honey

10g fine salt

1 large egg (about 55g)

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(Optional for ultra-softness: add 1 egg yolk or 15g more butter)

Instructions

1. Activate yeast – In a large bowl or stand mixer, combine: Warm almond milk (480g) Sugar or honey (25g) and Yeast (7g)

2. Combine wet ingredients – Mix in: Egg (55g) Butter (40g) Malt powder (10g, if using) Rye flour (55g) And Ground flaxseed (25g)

3. Add flour & salt – Mix in about half of the bread + AP flour mixture. Add salt (10g), then slowly incorporate the rest until a soft, tacky dough forms (not sticky).

4. Knead – Knead 10–12 minutes (stand mixer on medium-low or by hand). The dough should feel smooth and stretchy. If slightly sticky, add a tablespoon or two of flour at a time until manageable.

5. First rise – Place dough in a greased bowl, cover, and let rise until doubled (about 60–90 minutes, depending on warmth).

6. Shape – Gently deflate the dough, divide into 2 equal pieces (~720–750g each). Shape into tight cylinders and place into greased 9x5-inch pans.

7. Second rise – Cover loosely and let rise until the tops are about 2–3cm (1 inch) above the pan rims (about 30–45 minutes).

8. Bake – Bake at 190°C / 375°F for 30–35 minutes until golden and hollow-sounding when tapped. Internal temp: 88–90°C / 190–195°F.

9. Finish – Brush hot loaves with butter for a soft, glossy crust. Cool completely before slicing.