Rye Pecan Cranberry Soufflé

Overview

Soft European bread absorbs the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. Mixed with high fiber, grains, nuts and other healthy ingredients, soft European bread is low in oil, sugar, and egg-free. It is crispy on the outside but soft on the inside. It is softer than hard European bread. It is low in calories and filling. This kind of bread has become a new trend in healthy bread. This time I used high-quality pecans provided by the American Pecan Growers Association. The kernels are plump and crispy. Every bite of the bread gives you a satisfying feeling. There is no added sugar in the bread. Dried cranberries are used to add sweetness, and the fruity flavor of pecans makes the overall taste of the bread rich, healthy and nutritious.

Tags

• baking
• good looks
• breakfast
• students
• bread flour
• butter
• dried cranberries
• old noodles
• pecans
• rye flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Bake the pecans in the oven at 180 degrees for 12 minutes, take them out and wait until they are cool, then cut them into small pieces with your hands

   

3. 3 Add milk and salt to the bread bucket in sequence, tear into the dough and pour in the bread flour, rye flour, and yeast

   

4. 4 Stir until the dough is smooth and then add butter

   

5. 5 Continue kneading until you can pull out large pieces of film

   

6. 6 Cover and follow the fermentation dough procedure

   

7. 7 Ferment until doubled in size

   

8. 8 After taking out the air, divide the dough evenly into 3 parts, cover it with plastic wrap and let it rest for 15 minutes (I still left 100 grams of dough as old dough)

   

9. 9 Then roll it into a round shape again with a rolling pin and roll it into a ox tongue shape. Add dried cranberries and pecan nuts and roll it up from top to bottom

   

10. 10 Pinch the seam and shape it slightly into the shape as shown in the picture. Put it into the mold. You can put it directly into the baking pan without using the mold

    

11. 11 Put it into the oven, put a bowl of hot water under the baking pan, and ferment in the oven at 37 degrees for 50 minutes

    

12. 12 Ferment until doubled in size. Score the surface with a sharp knife and sift the flour

    

13. 13 Preheat the oven to 180 degrees and bake on the middle rack for 20 minutes

    

14. 14 Time is up to take out