1. Ingredients: 150g high gluten flour, 100g whole wheat flour, 50g raw oatmeal, 180g water, 1 tbsp olive oil (15ML), 10g sugar, 1 tsp salt (about 5g), 1 tsp fast dry yeast (about 3g); Bake: Medium, 200 degrees, 35 minutes or until top is golden brown.

2. Mix all dry ingredients well, pour in olive oil and water, and knead into a ball. Place the dough on a board and knead it vigorously for 10 minutes, just so it has a relatively smooth surface.

3. Let the dough rise at room temperature (26 degrees) until it is 2.5 times its original size. It will take about 1 hour, but if the room temperature is low, the time may be longer. If the room temperature is low, the time may be longer, but if not, the time may be shorter. (While fermenting, cover the surface with plastic wrap or a damp cloth to prevent the surface of the dough from drying out.)

4. Use your hands to expel any gas from the inside of the fermented dough, and knead it back together to form a round dough. Let it rise at room temperature for 15 minutes.

5: Use a rolling pin to _distribute_ the dough, the purpose of this step is to drive the internal gas out of the dough completely.

6: Re-roll the dough, place it on a baking sheet lined with tinfoil or greaseproof paper, and flatten it slightly with your hands.

7: Place the baking sheet with the dough in the oven, place a pan of hot water in the bottom of the oven, and close the oven door so that it creates the right temperature and temperature for the second fermentation. Allow the dough to rise a second time, about 40 minutes, and re-ferment to 2 1/2 times its size.

8: Remove the fermented dough. Preheat the oven to 200 degrees. Sprinkle a layer of whole wheat flour on the dough.

9: Using a thin, sharp knife, cut a tic-tac-toe pattern on the surface of the dough. When the oven is preheated, you can put the dough into the oven. bake at 200 degrees for about 35 minutes, until the surface is firm and golden brown.