Ingredients: 240g high-gluten whole wheat flour, 160g pure milk, 3g yeast powder, 2g salt, 20g olive oil

Accessories: appropriate amount of white sesame seeds

1 , put all the ingredients except olive oil into the bread barrel and start kneading the dough.

2. Add olive oil after the dough is smooth. Continue stirring.

3. When the dough can pull out a light-transmitting film, you can stop stirring.

4. Ferment at room temperature for about 1 hour. Dip your finger in flour and insert it into the dough. If the hole does not shrink back, it means the fermentation is complete.

5. Deflate the fermented dough, divide it into 4 portions, roll into balls, and let rise for 10 minutes.

6. Flatten the risen dough and roll it into a rectangular shape.

7. Roll it up from top to bottom along one end. Pay attention to thinning the edge of the closing edge with your hands to facilitate tightening.

8. Put the prepared dough into the mold.

9. Make all the dough in sequence, spray a layer of water on the surface, cover with a damp cloth and ferment at room temperature. If it's winter, it needs to be fermented in the oven.

10. Ferment until the mold is eighty percent full, brush with a layer of milk and sprinkle with appropriate amount of white sesame seeds.

11. Place in a preheated oven at 180 degrees and bake for about 20 minutes, until the surface is golden brown.

12. Keep the baked bread warm and put it in a plastic bag.