1. Prepare miscellaneous grains
2. Put in the grinder
3. Ground into grains
4. Chopped ham with shallots and set aside
5. Weigh all the ingredients for later use, put all the ingredients except butter in the bread machine and knead into a smooth dough
6. Add butter and continue kneading
7. Knead to the complete stage, the tough film can be stretched out by hand
8. Ferment at room temperature, about 1 hour, ferment to 2.5 times the size
9. Dip your fingers in the flour and poke the hole without shrinking, that is, the fermentation is completed
10. The fermented dough is exhausted
11. Knead and let stand for 10 minutes
12. Roll out a rectangular dough sheet
13. Squeeze the salad dressing
14. Sprinkle diced ham with parsley, leaving the edges to not sprinkle
15. Then roll up
16. Cut in the middle with a knife
17. Then stack it up and put it into a toast mold
18. For secondary fermentation, preheat the oven at 165 degrees for 10 minutes
19. After the second fermentation is completed, the surface is brushed with egg liquid
20. Put it in the oven, 165 degrees for 40 minutes
21. Baked
22. Demold
23. Internal organization
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