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Prepare the Dry Ingredients:
In a large mixing bowl, combine 250 grams of wheat flour, 5 grams of dry yeast, 2 tablespoons of sugar, and 2 tablespoons of poppy seeds. Mix well to combine.
Add the Leavening Agents:
Add 1 teaspoon of baking soda and 1 teaspoon of vinegar to the flour mixture. Mix well.
Add Remaining Ingredients:
Add 0.5 teaspoon of salt, 1 room-temperature egg, and 25 ml of vegetable oil to the mixture. Mix everything well.
Incorporate Warm Milk:
Gradually add 200 ml of warm milk to the mixture, stirring continuously.
Add More Flour:
Add another 230-250 grams of flour, mixing with a spatula until the dough comes together.
Knead the Dough:
Add 50 grams of soft butter and knead the dough on a lightly floured surface until it becomes smooth and elastic, and does not stick to your hands.
First Rise:
Grease a bowl with vegetable oil and place the dough in it. Cover and let it rise in a warm place for 50-60 minutes, or until doubled in size.
Prepare the Molds:
Grease your bread molds with vegetable oil.
Shape the Dough:
Once the dough has risen, place it on a floured surface and divide it into 4 equal parts. Roll each part into a ball and place them into the prepared molds.
Second Rise:
Cover the molds and let the dough rise for another 20-25 minutes.
Prepare the Egg Wash:
Mix 1 tablespoon of milk with 1 egg yolk. Brush this mixture over the top of the dough balls.
Bake:
Preheat your oven to 180°C (360°F). Bake the bread for 25-30 minutes or until golden brown and cooked through.
Cool and Serve:
Allow the bread to cool down before slicing. Enjoy the soft and fluffy poppy seed bread!