2. Put the oatmeal into the wall breaker to start the grinding function.

3. You can use a stirring rod on the way.

Soon, oatmeal becomes flour with uniform texture.

5. Add all the materials except olive oil into the bread machine, do not add all the milk or water at once, so as to avoid the dough being too wet and sticky, and leave some egg liquid for the final surface brush. Start kneading dough for 20 minutes.

6. After adding olive oil, start the kneading program again 15 minutes.

7. Knead to the expansion stage.

8. Ferment once in the bread machine until the finger pierces the hole and does not collapse or rebound.

9. Take out the fermented dough, flatten it after exhausting, roll it backwards from one end, and squeeze it hard at the closing position.

10. Put it in a baking tray with the closing position down for final fermentation.

1 1. The fermentation temperature is about 35 degrees, which can be doubled. Brush the surface with egg liquid, sprinkle with oatmeal for decoration, or cut the surface.

12. Put it into a preheated oven and bake it at 190℃ 15~20 minutes.