1. Put all the ingredients into the bread bucket and start mixing dough (adjust the amount of water yourself)
2. After a kneading process, add the raisins and dried cranberries that have been soaked in rum in advance to the dough
3. Cut the roasted walnuts into small pieces and add them to the dough to continue mixing. I used pecans and walnuts.
4. After mixing the dough evenly, put it in a bread bucket and leave it for 45 minutes.
5. Ferment to double the size, take it out, squeeze and vent, then roll round
6. First brush a layer of oil into the fermentation basket and then sift into the dry flour (outside the ingredients)
7. Put the dough in the fermentation basket
8. Put it in the oven for a second fermentation for 1 hour
9. Fermentation is complete
10. Buckle upside down on a baking sheet lined with greased paper
11. Sift the flour and cut the bag and play by yourself
12. After preheating the oven to 230 degrees, pour a cup of water into the baking tray below. To make it generate steam, take out the baking tray after 10 minutes of baking, then turn to 210 degrees and bake for about 20 minutes.
13. Out of the oven, mine is a bit baked
14. After cooling thoroughly, the slices are sealed and stored
Tips:The water for the dough is adjusted according to the situation. My dough uses two kneading procedures. When baking, my oven does not contain steam, so I can only use the baking tray to add water to generate steam.
