# Fourth Baking Contest and is Love to Eat Festival# Rye Fruit Dry Bread
1.
Soak the raisins and dried cranberries in water for half an hour, and drain the water for later use;
2.
Put all the ingredients except dried cranberries and raisins into the chef's machine, knead until you can pull out a slightly thick, fragile film, (the film does not need to be very transparent), then add the dried fruit, knead, round, and put it into the basin Inside, cover with plastic wrap for basic fermentation;
3.
When the dough is about 2.5 times the size, use your fingers to dip the high-gluten flour into the dough, and the small holes that are pressed out will not rebound.
4.
Gently press and exhaust the fermented dough, divide it into 3 equal parts, round them, and cover with plastic wrap to relax for 15 minutes;
5.
Slightly flatten the loosened dough and roll it into an oval shape;
6.
Turn it over again, roll it up from top to bottom, pinch the closing part down, put it on the baking tray, and place it in a warm and humid place for the final fermentation;
7.
Finally, ferment to 2 times the size, sprinkle rye flour on the surface, and cut a few cuts with a blade (my baking pan is not big enough, and it is a bit squeezed to put three doughs);
8.
Preheat the oven 15 minutes in advance, put an empty baking pan on the lower level of the oven, preheat the oven to 200 degrees, open the oven door, put the baking pan with the dough on the grill, insert it into the middle of the oven, and quickly move it to the oven Pour a cup of boiling water into the empty bakeware on the lower level, close the oven door, and start baking. Open the oven door and spray water once at the first hour and the second hour;
9.
When roasting to the 10th minute, take out the lower baking tray, close the oven door and continue to bake for 15 minutes;
10.
Take out the baked bread, put it on the grill and cool it before slicing.
