Cranberry Black Whole Wheat Bread

Materials: 250 grams of black whole wheat gluten flour, 3 grams of yeast, 150 grams of milk, 1 egg, 15 grams of vegetable oil, 3 grams of salt, 60 grams of dried cranberries, rum

Methods:

1. Dried cranberries are softened with rum and then drained, and if you don't have rum you can replace it with warm water.

2. Add the yeast to the warm milk and stir until melted, then let it sit for 10 minutes, whisk in the egg and add the vegetable oil and whisk together.

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

4: Cover the dough with plastic wrap and relax for 20 minutes, then pull and fold the dough once in all four directions up and down, then continue to relax for another 20 minutes, then pull and fold again, and do the same three times, and ferment until 1.5 times as big.

5: Divide the dough into two equal portions, then shape into an olive shape and let rise for a second time.

6. After the second fermentation, sift flour on the surface of the dough and cut a flower knife, put it into the middle of the preheated oven, upper and lower heat 200 degrees Celsius, bake for about 25 minutes.