Make 2 flaxseed eggs from 2,5 tablespoons of ground flaxseed and 6 tablespoons of lukewarm water. Set aside for a minimum of 10 minutes to allow the mixture to set.
Once set, sieve your flaxseed and water mixture by pressing out all the liquid through a sieve using a spoon/spatula. Once sieved, weight the liquid (should be approx. 50-60 grams).
Add lukewarm water until you are left with 200g of flaxseed and water mixture in total.
Place flaxseed and water mixture in the breadpan. Add sugar and yeast.
Add flour first. Then add salt, then orange zest and lastly, butter. Important: Make sure the salt doesn’t touch the yeast.
Turn on breadmaker (setting 12).
When machine beeps, add another 2 tablespoons of butter.Let it finish cycle until first rise is completed.
Take breadpan out of the machine and fold in chocolate chips to create swirls.
Let prove for 45-60 minutes until doubled in size.
Bake at 160°C (fan oven or 180°C regular oven) for 40 minutes.