Method
1. Add barley malt syrup, active dried yeast, salt and water to a clean small bowl
2. Whisk together until combined then set aside
3. Add bread flour to a clean stand mixer bowl
4. Make a well
5. Transfer yeast mixture to dough
6. Mix until combined - 3 min, low speed
7. Let rest - 5 min
8. Knead until elastic - 3 min, dough hook
9. Transfer dough to large mixing bowl
10. Cover with plastic wrap
11. Let rise - approx 1 hr
12. Prepare a clean baking sheet with parchment paper
13. Turn out dough on lightly-floured surface
14. Form
15. Transfer content of stand mixer bowl to baking sheet
16. Brush with vegetable oil
17. Cover with plastic wrap
18. Let rise until doubled - approx 2 hr
19. Pre-heat oven - 230°C
20. Add baking soda, salt, barley malt syrup and water to a clean stockpot
21. Heat until boiling
22. Boil content of small bowl in mixture
23. Add egg white and water to a clean small bowl
24. Beat until combined
25. Brush until coated
26. Sprinkle with poppy seeds
27. Bake until golden brown - 8 min, 230°C
28. Serve