No-knead whole wheat cranberry soft European buns

Overview

This is a whole-wheat soft European bun with less sugar, less oil and less yeast. It is a green and healthy food. It has a good taste after being refrigerated overnight and has a rich sour, sweet and sweet wheat flavor. No kneading is suitable for mothers to make quick breakfast, and it is also suitable for beginners to get started.

Tags

• baking
• old man
• breakfast
• fast food
• bread flour
• brown sugar
• cranberry cookies
• olive oil
• whole wheat flour
• yeast
• flour bread
• salt
• water

Ingredients

Steps

1. 1 Dissolve yeast in water

   

2. 2 Add sugar, salt, oil, dried cranberries, and flour all at once and start stirring with a silicone knife.

   

3. 3 Use a silicone spatula to stir evenly

   

4. 4 Mix the dough until it is smooth

   

5. 5 Seal and relax at room temperature for 2 hours

   

6. 6 The bread begins to rise

   

7. 7 Then use a silicone knife to fold and fold the dough from bottom to top several times every half hour. If you feel that the dough is becoming more elastic and smoother, seal it and store it in the refrigerator. Take it out after 17 hours of refrigeration. It can be saved for up to 36 hours.

   

8. 8 After applying oil with your hands, deflate and shape the dough appropriately, let it rest at room temperature for about 15 minutes, roll it into a ball and flatten it, then roll it up from one side and seal it into an olive or triangular shape.

   

9. 9 Let the dough rest in a warm and humid place for fermentation until it doubles in size. Spray water on the surface of the bread, sprinkle with whole wheat flour, and cut into buns. Preheat the oven to 220 degrees, set to 200 degrees, middle rack, and bake for about 25 minutes.

   

10. 10 Let the bread cool after taking it out of the oven

    

11. 11 Let it cool and then slice it. It tastes sour, sweet and soft, and the wheat flavor is rich and delicious.

    

12. 12 Beautiful overall photo.