1. Put all the ingredients into the bucket of the cook machine, in the order of liquid first and then powder (all ingredients except pumpkin seeds, sunflower seeds and dried cranberries);
2. Turn on the power of the cook machine, first stir the ingredients evenly at low speed 1st gear, then knead the dough at high speed 4th for about 12 minutes, knead the dough to the expansion stage and add pumpkin seeds, sunflower seeds and dried cranberries;
3. Then start the cook machine and mix the pumpkin seeds, sunflower seeds, dried cranberry and the dough evenly, take out the kneaded dough and round it into the cook machine bucket, cover with plastic wrap and leave it to ferment at room temperature;
4. After about 1 hour, the dough will ferment to twice its original size. Dip a little dry flour with your fingers and poke a hole in the middle. The state of the hole does not shrink or collapse, indicating that the fermentation is complete;
5. Take out the fermented dough and put it on the silica gel pad to vent it first, then divide it into 3 equal parts, and cover with plastic wrap to relax for about 15 minutes;
6. After the dough is relaxed, take one of the small doughs and roll them into an oval shape from the middle to the ends with a rolling pin. How to judge whether the dough is slack well, the dough does not shrink during the rolling process, if it shrinks, it means that it needs to continue to relax;
7. Roll the rolled dough from one end to the other (starting from the long side), and press the dough thinly with your fingers when it reaches the end;
8. After the roll is finished, turn the closing part down;
9. Reshape all the remaining dough according to the above method, put it on a baking pan lined with tarp, and cover it with plastic wrap for secondary fermentation;
10. After about 45 minutes, the bread dough will ferment to 1.5 to 2 times its original size, and the fermentation will end;
11. Use a flour sieve to sieve a little dry flour on the surface, then use a cutting knife to make a few cuts at will;
12. Put the baking tray into the preheated oven, and bake it at 180 degrees for 25 minutes;
13. After being baked, put it on the grilling net and let it cool before being sliced.
Tips:1. The amount of milk in the formula should be adjusted according to the water absorption of high-gluten flour, whole-wheat flour and instant oatmeal. The soft European dough needs to be softer than the ordinary bread dough;
2. The nuts in the formula can be changed to your favorite taste or the existing ones at home, such as: walnuts, raisins, pistachios, almonds, etc.;
3. If you don't have a chef's machine at home, you can knead the dough by hand or a bread machine. You don't need to knead to the complete stage to make soft European dough, that is, the state of pulling out the glove film;
4. Making bread generally requires two fermentations and one intermediate relaxation. The specific fermentation time should be controlled according to temperature changes. If you have fermentation tools at home, you can use them to help. It is easier to hold the time and temperature;
5. The baking time and temperature of the bread are for reference only, and should be adjusted according to the conditions of the oven.
