1. Soak the oatmeal with milk for 30 minutes, then put it in the bread bucket along with the milk and other ingredients.
2. Start the bread maker's dough program.
3. Remove the dough after the program is over.
4. After fully exhausting the air, round the dough and put it into the fermentation rattan basket with the mouth facing up (you need to sprinkle a layer of flour on the surface of the rattan basket to avoid sticking of the dough and inconvenient demoulding).
5. Cover with plastic wrap, put the fermentation basket in the oven, put a bowl of boiling water underneath, close the oven door, and let the dough naturally ferment to twice its size in a warm and humid environment.
6. Snap it upside down onto the baking sheet.
7. Preheat the oven at 200 degrees, and bake the lower layer for 30 minutes until the surface is golden brown.
8. Take out and let cool.
9. Finished picture.
Tips:1. Yeast should be increased or decreased appropriately according to the climate.
2. Different flour has different water content. Please adjust the amount of milk according to the actual situation of your own flour.
3. Please adjust the baking temperature according to the actual situation of your own oven. When baking, you need to observe the coloring state. The surface of the bread can be covered with a layer of tin foil in the middle of the coloring to avoid excessively deep coloring or burning.
