I've made a lot of bread, but I've never had the courage to try it.The first impression of the oboe is either that it's thick and hard as a brick, and it can kill you, or that it's high in oil and sugar, and it's disgusting to look at...Of course, these are my first impressions after seeing the picture...Later, I made Stollen and Pandolo Christmas bread, which tasted good, although it was a little high in calories...However, the impression of the European Union has also improved.The recipe for this attempt, still referring to Sister Liberty's new book, slightly modified her country bread below.Ingredients: liquid: high starch flour 113 g, low sugar yeast 1/4 teaspoon (0.75 g), water 113 g main dough: high starch flour 188 g, whole wheat flour 75 g, low sugar yeast 1 teaspoon (3 g), salt 7 g, water 139 g, butter 17 g, raspberry spread 75 g

WHAT YOU NEED

Ingredients

188 grams of high-quality flour
75 grams of whole wheat flour
3 grams of low sugar yeast
139 grams of water
17 grams of butter
75 grams of wine-stained cranberries
113 grams of high starch flour
Low sugar yeast 0.75 grams
113 grams of water
7 grams of salt

How TO MADE Rural cranberry bread

Steps 1 to 4

1. Pour the yeast in the liquid material into the water

2. Stir for several rounds to dissolve the yeast

3. Pour into the high powder

4. Stir and ferment at room temperature

Steps 5 to 8

5. Ferment until the dough is frozen in the refrigerator

6. Removed after about 18 hours

7. Pour all the ingredients of the main dough, except yeast and butter, into the wrapping bucket.

8. Add the prepared liquid, start the cooking and curing process, set the time to 25 minutes

Steps 9 to 12

9. The process takes about 5 minutes, the material is roughly mixed, press the stop button, and the dough is set for 20 minutes.

10. Add the yeast, press the stop button again, and let the process continue for 20 minutes until the end.

11. Add butter, start the cooking and frying process, set the time to 15 minutes

12. After 10 minutes, add the dried cranberry juice.

Steps 13 to 16

13. Mixed evenly

14. Manually prepare the dough, wrap the cranberries in the dough, and then place the dough in the inner barrel.

15. Cover with a wet cloth for basic fermentation

16. Fermentation completed

Steps 17 to 20

17. Divide the dough into four parts.

18. Lightly blow out the bubbles.

19. One-third of the dough

20. 15 minutes of relaxation

Steps 21 to 24

21. Grow the loose dough into a square.

22. One-third of the long side folds the two corners of the short side.

23. Then fold the newly folded corner in again.

24. Do the same on the other side.

Steps 25 to 28

25. Then fold the whole dough and apply pressure to the interface with the palms of your hands.

26. The dough is placed in a warm, moist place for final fermentation.

27. Finally, the fermentation is completed and a thin layer of high powder is filtered on the surface of the dough.

28. Cut and paste

Steps 29 to 32

29. Put in the middle layer of the preheated oven, 200 degrees for 30 minutes.

30. It can be sealed and stored after drying in the oven.

Handy cooking tips

　　1. the liquid material is mixed, maybe less than an hour at room temperature can be fermented into a bubble state, I forgot the time, at an hour to go to see if the bubble has reached this level is directly thrown into the refrigerator; 2. the liquid can be in the refrigerator for more than 16 hours, because of the time coordination relationship, I left 18 hours before I had time to take it out and continue..3. adding wine-stained cranberries, be sure to squeeze the soaked wine dry, otherwise it will affect the state of the dough; 4. cutting the oatmeal is the first attempt, the technology has yet to be improved...