Walnut Cranberry Soft European Buns

Overview

The recipe I always use is a whole-wheat bread that is oil-free, egg-free and less sugar. This time it is baked at high temperature, so the outside is crispy, but the inside of the bread is still soft and tough!

Tags

• baking
• dried cranberries
• dried cranberry powder
• high powder
• raisins
• ripe walnut kernels
• rum
• sugar
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients into the bread bucket and start to form a dough (adjust the amount of water yourself)

   

2. 2 After the dough mixing process, add the raisins and dried cranberries soaked in rum in advance to the dough

   

3. 3 Cut the roasted walnuts into small pieces and add them to the dough to continue kneading. I used two types of pecans and walnuts

   

4. 4 After the dough is evenly kneaded, place it in a bread barrel to ferment for 45 minutes

   

5. 5 Ferment until doubled in size, take out, flatten and deflate, then roll into a round shape

   

6. 6 Brush the fermentation basket with a layer of oil and then sift in dry flour (except the ingredients)

   

7. 7 Put the dough into the proofing basket

   

8. 8 Place in the oven for secondary fermentation for 1 hour

   

9. 9 Fermentation completed

   

10. 10 Place upside down on a baking sheet lined with greaseproof paper

    

11. 11 Then sift the flour, cut the bags, and do your own thing

    

12. 12 After preheating the oven to 230 degrees, pour a cup of water into the baking pan below. In order to make it generate steam, take out the baking pan after baking for 10 minutes, then turn to 210 degrees and bake for about 20 minutes

    

13. 13 Out of the oven, mine was a bit overcooked

    

14. 14 After cooling completely, slice and store in a sealed container