Poppy Loaf With Old Dough

Aromatic bluegray tiny "Poppy Seeds"angiesrecipes (Mohnsaat in German) are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seedangiesrecipes is generally recognized as safe for human consumption as a spice or a natural flavoring. (according to 21 'Code of Federal Regulations' section 182.10 [1982]). Check Family Papaveraceae, Papaver somniferum L. for further information.

  1. In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
  2. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
  3. Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
  4. Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.


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