Start with creaming the yeast by adding lukewarm whole milk and stir until it is all dissolved. Meanwhile, sieve and slightly preheat the flour.
Put the flour in a bowl and make a well in the middle. Then pour the creamed yeast and add the rest of the ingredients – salt, sugar, sunflower oil and only the egg white. You’ll need the egg yolk later on.
Combine the mixture very well using a wooden spoon, then continue either by using an electric mixer or by hand. Mix until it comes away cleanly from the sides of the bowl. Then is time for kneading. The more you knead the dough, the more elastic and smooth it will become.
After you are finished with the kneading, shape the dough into a ball shape and put it into a lightly greased bowl. Cover with cling film and let it rise for at least 60 minutes at room temperature or until it doubled its size.
∗ Tip: If it’s a bit chilly in the room that you are making the dough it might take more than an hour and a half to prove. You can turn on the oven to 50°C just for 2 minutes then turn it off and put the dough to prove in there.
When it’s already risen put it onto lightly floured surface and knead for 2 more minutes only, just enough to knock out the air bubbles. After that, it should return to its original size.
Now it’s time to shape it. Divide the dough into 6 equal pieces using a measuring scale. Shape them into balls. Line one round 8 cm baking tin with parchment paper and flour it lightly. In the center of it place an empty and clean of labels jar. Grease the jar on the outside in order to prevent the dough sticking to it. Place the dough balls around the jar leaving as much space between them as you can. Let it rise for a second time for about 30 minutes at room temperature.
After it has risen the second time brush the dough with a mixture of the egg yolk and a few drops of milk. Sprinkle some poppy seeds or sesame seeds if you like.
Do NOT preheat the oven. For best results switch the oven when you are ready to bake. Place the bread into the cold oven and bake at 200 C for about 30 minutes. This will help the dough to rise even more.
Leave it to cool down.
Cut each ball in the middle and stuff with some smoked salmon, lettuce, tomatoes, salami, cheese or whatever you prefer.