1. Mix all the ingredients, knead to the extended stage and prepare for fermentation;

2. The first fermentation is complete;

3. Lightly press the dough to expel the air inside, divide and roll it out, and leave it to molasses for 30 minutes;

4. Begin shaping the bread, take out a piece of dough, lightly press it to expel the air, and roll it out into an oval shape with a rolling pin;

5. Roll it up from top to bottom, with the interface facing down, and leave it to molasses for another 15 minutes;

6. The dough should be rolled out from top to bottom, interface side down, and left to rise for another 15 minutes;

6. Second time you shape the dough, press lightly to expel air, and roll it out lengthwise;

7. Roll it up and put it in a toast mold for the second fermentation;

8. Ferment until it's 8 minutes full;

9. Preheat the oven to 200°, bake for 10 minutes to get a good color, then turn it to 180° and continue to bake for another 30 minutes? [2]?