Warm up the milk in a pot on the stove until it is feeling like it reached body temperature (test with the little finger)
Dissolve the yeast in the milk
Add salt, sugar and enzymes and then add the flour
mix the dough well, preferrable with a mixer
It should be all mixed together until a nice smooth and even dough appears, which is not sticking to the sides of the bowl anymore
The dough needs to be soft and it will stick a little bit
Add the soft butter and mix well until the butter is totally mixed in the dough
Let the dough rest for 15 minutes
add some flour to the working table and push the dough on it to a rectangular shape
Fold first one of the long sides to the middle and then roll it on the long side, while pressing the dough down so the dough will be stretched
Tuck the small sides under a bit so the sides do not show folds
Brush some milk over the top
Put some poppy seeds on the working space and roll the top of the dough through it
Put the dough in a form and let the dough rest again, this time for an hour
It should be about double the size after the hour is over
Warm up the oven 210 degrees Celcius, hot air
Add an oven plate to the oven and put 1-2 dl water to it
Cut 4-5 lines across the bread with a razor blade
Add the grid to the oven and put the bread on top of that
Bake for about 25 minutes
Ready when the bread sounds hollow when tapping the underside
Take bread out of form and let cool down on a grid
