1. Use the post-oil method to knead the dough to the complete stage, add dried cranberries and knead well.
2. Fermentation at 28°C to 2-2.5 times larger
3. Divide into 3 equal parts and proof at room temperature for 15 minutes
4. Roll and roll them separately into 450g toast molds
5. Put it in a warm and moist place and send it to 8 or 9 servings. Because I put a lot of whole wheat flour (generally high flour: whole wheat flour is 1:4), so it is not so high, but it does not affect the taste. Real bran
6. The surface is brushed with milk and the oven is preheated at 185 degrees (according to the temper of your own oven) and the lower layer is heated for 40 minutes (just baked for 10 minutes and the surface is colored and covered with tin foil)
