Ingredients: 250g whole wheat flour, 3g yeast, milk 150g, egg 1 piece, vegetable oil 15g, 3g salt, 60g dried cranberries and rum.

Exercise:

1. Dried cranberries are soaked in rum in advance and then sucked dry. If there is no rum, you can use warm water instead.

2. Add yeast into warm milk, stir until it melts, and then let it stand for 10 minute. Beat in the eggs and mix well, then add the vegetable oil and mix well.

3. Add salt and dried cranberries to the black whole wheat flour and mix well. Pour the treated yeast water into the flour and stir with a scraper until there is no dry powder.

4. Wrap the dough with plastic wrap. After relaxing for 20 minutes, stretch and fold the dough up, down, left and right, and then continue to relax for 20 minutes. Then stretch and fold the dough three times in the same way until it is 1.5 times larger.

5. Ventilate the fermented dough, divide it into two parts, arrange it in olive shape, and conduct secondary fermentation.

6. After the second fermentation, sieve the flour on the surface, cut it with a flower knife, put it in the middle layer of the preheated oven, heat it up and down at 200 degrees, and bake it for about 25 minutes.