Medium gluten flour (both high school and low school are acceptable, and medium gluten is recommended for beginners) 180g.

Whole wheat flour180g

Oatmeal 40g (instant and quick-cooked).

Milk powder (omitted) 18g

Water (normal temperature) 200g

4 grams of instant yeast powder

Coconut oil (omitted) 10g

How to make whole wheat oatmeal steamed bread?

Pour the yeast into water and let it stand for 5 minutes, and mix all the remaining dry materials. Oatmeal can be poured into a fresh-keeping bag and crushed with a rolling pin, which can be omitted if it is too troublesome.

Pour yeast water into flour, stir while pouring until the liquid is invisible, pour coconut oil, and knead into dough without adding it. Because oatmeal is added, the dough may be dry, so add some water appropriately.

Knead the dough into dough, and the dough will not be particularly smooth at this time. Cover and let stand for 5- 10 minutes. The dough will be softer after standing, and it will be much easier to knead it at this time.

Because oats are added, the surface will not be very smooth. Rub it like this.

Put it into the pot and start the first fermentation.

Fermented to twice the size, this twice the size is twice the feeling. If it is still difficult to judge, you can poke a hole in the flour with your finger, and don't retract or collapse. It's not enough to take it back. It will come again, and the collapse will be over. Let's be old-fashioned My room temperature is about 25 degrees, and it takes an hour to finish fermentation. If the temperature is low, it should be extended appropriately, and if it is cold enough to tremble, it may not be suitable for normal temperature fermentation. You can put the water in a pot or ferment it in an oven.

Take out the dough, knead the dough and exhaust. Be sure to knead in place, exhaust, knead to the size before fermentation, and the surface is smooth.

Ann likes to divide it into small dough. I divided it into five parts. One serving of dry powder weighs about 80g, which is the staple food of a meal. Feel free to read whatever you like.

Knead it a little, round it, put it in the pot and cover it for secondary fermentation, without firing, leaving a certain gap between each.

15 minutes later, it is obviously a big circle. Let's start, everyone. Get ready to steam.

You can wrap a piece of gauze on the pot cover to prevent water from dripping on the steamed bread. Be sure to tie it up so as not to fall off. You can do without this step. After SAIC, steam over medium heat15min, turn off the fire for 5min and then open the lid.

Big steamed bread!