Rye bread

Put pumpkin puree, corn oil, and sugar into the bread bucket; add flour, and finally add yeast powder. Start the dough kneading program. Knead the dough for about 30 minutes until the gluten develops. Remove the dough and shape it into a ball, cover with plastic wrap, and let it ferment once.

Ferment until it has more than doubled in size.

Take out the dough and knead it evenly to release the air.

Divide evenly into 3 small dough portions.

Take a piece of dough, knead it evenly, stretch it, and shape it, and it becomes a raw product.

Shape the three dough portions into raw pieces one by one, place them on the baking tray, cover with plastic wrap, and let them undergo a second fermentation.

Ferment until it is about twice its original size.

Use a blade to cut open the incision one after another.

Evenly sprinkle a layer of shredded coconut.

Oven at 200 degrees. Bake on the middle-lower rack for 25 minutes.

Take out the baking tray and let it cool before eating.