[Master Baker] Cranberry Walnut Whole Wheat Bread
Ingredients
whole wheat bread flour300g
yogurt + whole egg1 egg, total 190g
brown sugar30g
yeast5g
corn oil20g
dried cranberries, raisins, walnutsas needed
Steps
1
Add the whole wheat bread flour. Add the yogurt, brown sugar, egg, and yeast.
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2
Place the dough in the steam oven. Proof at 40 b b b b b b b b b b b b bC for 30 minutes.
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3
Rinse the raisins and dried cranberries.
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4
Let the dough rise until it is about 2 times its original size. Remove the dough, press to deflate, and divide evenly into 3 portions. Take one portion and roll it out into a long oval. Add raisins, dried cranberries, and walnuts, then pinch the seam tightly to seal.
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5
Dust the surface lightly with flour. Score decorative patterns on top with a knife.
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6
Proof a second time at 38 b b b b b b b b b bC. Preheat the oven with 4D hot air to 170 b b b b b b b b b bC. Place the dough in the oven and bake for 20 minutes, then remove.
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Cooking Tips
1. Tip: A powerful 1500W motor combined with a strong dough hook makes it easy and quick to produce dough comparable to handmade.
2. Tip: Multi-dimensional planetary mixing action thoroughly stirs and fully combines all ingredients.
3. Tip: Precise 40 b b b b b b b b b bC temperature control is ideal for proofing dough.
4. Tip: 4D hot air heats evenly, allowing hot air to penetrate the bread uniformly for a fluffier texture.