1. Prepare the ingredients and pickle the lemon zest with sugar. You need to make it in advance. Wash the fresh lemon with salt. Take only the lemon zest and marinate it with fine sugar for about three days.
2. Put all the ingredients except corn oil, pumpkin seeds and raisins into the bread machine
3. Knead for 10 minutes
4. The state of being in a group without touching your hands
5. Add corn oil, pumpkin seeds, and raisins and continue to knead for ten minutes
6. Take out the whole circle and put it in a bowl to ferment
7. Fermentation is twice as big and flexible, and the fermentation basket is sprinkled with a layer of low powder.
8. Take out the bread and press to exhaust, then divide into two parts
9. Put it in the oven for second firing, and ferment with hot water when it is hot.
10. Take out the fermented bread upside down and cut with a blade
11. Put it into the oven again at 190 degrees and bake for 25 minutes (the oven needs to be preheated to 200 degrees in advance)
12. Just let it out and let cool
13. Very fragrant rye oatmeal
Tips:1. Skim milk can be replaced with water.
2. Nuts can be exchanged for what you like.
3. If there is no fermentation basket, it can be served twice directly.
