Rye Cranberry Soft European

Put the flour, yeast and water into the bread machine, start the dough mixing process, and knead it into a smooth dough for 10 minutes

Cover the bread machine lid and rest for 30 minutes

Add salt and sugar and knead until expanded, add butter and dried cranberries and knead evenly

Put the whole round into a basin, cover it with plastic wrap and let it rise until it is 2-2.5 times in size (I let it rise for 60 minutes at room temperature of 26 degrees)

Deflate the dough, fold it in thirds, cover it with plastic wrap and let it rest for 15 minutes

Pour a little flour into the fermentation basket, turn it evenly and pour off the excess flour. Shape the dough into a ball and put it into the fermentation basket. Place it in the oven and set it to 38 degrees for 60 minutes for the second rise (put a bowl of hot water to maintain humidity)

Start the Ukoeo steam oven and bake up and down, put in the baking stone, 230 degrees for 45 minutes

Pour the bread out and cut the "X" with the blade

Set the oven to high temperature for steaming and baking, 230 degrees for 15 minutes

Lower the temperature to 210 degrees and bake for 10-15 minutes (pay attention to the color, it may get a little darker by accident)

After taking it out of the oven, let it cool for an hour before slicing and serving

Bake it to a brown color that I really like

Finished product pictures

Overview

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Ingredients

Steps