Blueberry Cranberry Flaxseed Bread by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

For health reasons, various soft European breads are popular online recently. In fact, I prefer real European bread, which has four simple ingredients - flour, water, salt and yeast. However, occasionally adding some dried fruits, nuts or seeds is also a good choice. In short, healthy staple bread is almost oil-free and sugar-free thick bread... This bread with blueberries, dried cranberries and flaxseeds looks rough, but is fragrant when you eat it~~~ The dried blueberries are directly dried from Lijiang blueberries produced by Pulan Hi-Tech, with no sugar or additives; the whole wheat flour is authentic farm-ground whole wheat flour.

Tags

• baking
• children
• bread
• afternoon tea
• active dry yeast
• dried blueberries
• dried cranberries
• flaxseed
• high powder
• honey
• whole wheat flour
• salt
• water

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Use a food processor to coarsely chop flaxseeds, because whole flaxseeds are difficult to digest, and coarsely crushed flaxseeds are easier for the body to absorb

   

3. 3 Mix all the flours (cake flour, whole wheat flour, salt and yeast)

   

4. 4 Add the honey in the recipe and stir slightly

   

5. 5 Slowly pour in the water in the recipe and stir

   

6. 6 Add coarsely chopped flax seeds

   

7. 7 Knead the dough into a ball with your hands, let it rest for 20 minutes, then use the folding method to knead it into a smooth dough, flatten it in a mixing bowl, cover it with plastic wrap in a warm place (24~28°C environment) and let it rest for about 40~45 minutes. After about 40~45 minutes, put it in the refrigerator overnight

   

8. 8 The next day, take out the dough and rewarm it, then add roughly chopped dried blueberries and dried cranberries (you can also replace it with other dried fruits)

   

9. 9 Dried fruits

   

10. 10 Gently roll the dough into a thick dough, sprinkle evenly with dried fruits and roll it up

    

11. 11 Knead slightly to form a smooth dough

    

12. 12 Divide into four even portions, cover with plastic wrap and rest for 15 minutes

    

13. 13 Plastic surgery according to the law of vomiting,

    

14. 14 Then put it in a toast box for secondary fermentation

    

15. 15 The second round time is about 45~90 minutes depending on the ambient temperature

    

16. 16 In order to maintain the humidity of the second batch, you can cover the toast box with a wet towel

    

17. 17 Preheat the oven to 200°C 30 minutes in advance. When the volume of the dough has almost doubled, remove the wet towel covering it, let it dry for about 10 minutes, sift the flour and cut into buns

    

18. 18 Immediately after cutting, put into the preheated oven, middle and lower layers, upper and lower heat, bake at 200°C for 40~45 minutes, the surface will be golden, insert a bamboo skewer and bring out no paste, turn off the heat, use the preheat to simmer for 5~7 minutes, take out and cool on the grill

    

19. 19 When cooled to lower than hand temperature, it can be put into a plastic bag and sealed. After it is completely cooled, it can be sliced and bagged, and stored in the refrigerator. It can be spread with cheese or jam for breakfast the next day.

    

20. 20 Details

    

21. 21 Enjoy! !