Cranberry Rye Soft European Bread First Release

Ingredients: 225g high-gluten flour, 25g rye flour, 7g fresh yeast, 25g granulated sugar, 4.5g salt, 175g water, 20g butter, 70g dried cranberries.

Soak the cranberries in cool boiled water in advance, then drain the water and set aside.

Put all the ingredients except for butter, yeast, and cranberries into the bread machine and mix evenly, then let it sit for 30 minutes.

Add yeast and knead for 10 minutes.

Add the butter and knead for 10 minutes.

Finally, add the cranberries and stir well.

Place it in a large bowl, cover with plastic wrap, and refrigerate overnight to ferment.

Take it out the next day, let the dough rise to twice its size, and return to room temperature for one hour.

Degas the dough and divide it into two portions, then let it rest for 15 minutes.

Gently tap to create large bubbles, folding inward from the top and bottom one-third.

Fold it in half again, shape it into an olive shape, seal the opening downward, place it on a baking tray, and let it ferment again for about 40-60 minutes.

Dust the surface of the well-fermented dough with flour and score it with a knife.

Place in a preheated oven at 220°C, with top and bottom heat, on the middle rack, and bake for about 25 minutes.

The surface is golden brown, take it out of the oven, and let it cool.