Nutty Cranberry Whole Wheat Soft European
1.
Add high-gluten flour and baking powder, mix well, add 160g of water to form a dough, leave it at room temperature to ferment for 90 minutes, then put it in the refrigerator for 8-10 hours
2.
Take out the medium type dough from the refrigerator, warm it to room temperature, add 200g of whole wheat flour with salt, sugar and water into the bread machine, tear the medium type dough into small pieces into the bread machine, start the program, knead the dough for 5 minutes, pour Add olive oil and run the bread machine until the first fermentation is completed
3.
While fermenting the dough, rub a layer of olive oil in the pot, add walnut kernels, and bake on low heat until golden brown, and the skin is crispy, then let it out and let it cool for later use.
4.
Dried cranberries add warm water, after soaking an appropriate amount of rum, drain and set aside
5.
After the first fermentation is completed, take out the dough and let it stand for ten minutes. Divide it into 6 equal parts. Roll the dough into long strips. Place the dried cranberries and walnuts. Roll it up from one end. After the roll, spray water and sprinkle with nuts. , Oven 50 degrees, turn off, put the bread in the second fermentation, about one hour and 40 minutes, when the fermentation is doubled, turn the oven to 180 degrees, and bake the lower layer, spray water twice during the period, add after 20 minutes of coloring Cover with tin foil and come out in 30 minutes
Tips:
Add a small amount of rum when soaking the dried cranberries to enhance the flavor;
Sprinkle the nuts on the surface of the bread, order two or three drops of olive oil and mix well. The roast will be more delicious and crisp
