Cranberry Whole Wheat Bread

Overview

How to cook Cranberry Whole Wheat Bread at home

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• cranberry
• egg
• high gluten flour
• milk powder
• olive oil
• raisins
• sugar
• whole wheat bread flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Beat an egg

   

3. 3 Put the whole wheat flour into the egg liquid, sift the high-gluten flour into the whole wheat flour

   

4. 4 Mix all ingredients except olive oil and dried raisins and cranberries. After the powder is mixed, slowly add water and stir while adding water. Stir evenly and put it in the refrigerator for five minutes

   

5. 5 Wash cranberries and raisins and soak in water for five minutes

   

6. 6 Drain raisins and cranberries and set aside

   

7. 7 Mix the dough. This part needs to be done by hand. It will be very sticky. Knead for 3 minutes

   

8. 8 Add 10 grams of olive oil and continue kneading for about 3 minutes

   

9. 9 After adding olive oil, knead until the dough is smooth

   

10. 10 Place it on the chopping board and beat for 3 minutes

    

11. 11 Beat the rolling pin for 5 minutes. The function of throwing and smashing is similar to that of kneading dough in order to get the dough out. Kneading is troublesome and sticky to the hands, so smashing is more convenient. Whole wheat flour is not as gluten-rich as high-gluten flour, so this bread does not need to be kneaded to the fully expanded stage like high-gluten flour to form a glove film

    

12. 12 Add raisins and cranberries and knead into a smooth dough, seal and ferment

    

13. 13 Let it rise until doubled in size. Dip your finger in water and insert it into the dough. The hole will not shrink back

    

14. 14 Knead out bubbles and divide into three evenly sized portions. It can also be divided into three portions of different sizes to satisfy different tastes. Let it sit for 5 minutes

    

15. 15 Roll out into a rectangular shape

    

16. 16 Stack three layers

    

17. 17 Continue to roll into a rectangular shape

    

18. 18 Roll up, seal side down

    

19. 19 Put a bowl of hot water on the bottom floor of the oven, turn on the fermentation function, and put the bread into the oven for secondary fermentation at 40 degrees for 30 minutes

    

20. 20 Ferment until doubled

    

21. 21 Score three times with a sharp knife and sift some high-gluten flour on the surface. Place into a baking pan lined with greaseproof paper

    

22. 22 Heat up and down to 180 degrees, bake in the middle of the preheated oven for 15 minutes, until the surface is brown

    

23. 23 Cool slightly, slice

    

24. 24 Pack a beautiful box and make breakfast for the baby’s dad. It’s a Valentine’s Day gift 😂