Polish-style whole wheat toast

Water is mixed with yeast.

Add the whole wheat flour mixture and stir until there is no dry flour left.

Cover the mixed dough with plastic wrap and let it ferment for 1 hour. Then refrigerate it to ferment for 12 hours.

Put the dough ingredients, except for the butter, into the mixing bowl of the stand mixer.

Stir at low speed until there is no dry powder.

After mixing evenly, stir at high speed for 5 minutes.

Add the butter.

Stir at low speed until the butter is absorbed, then add dried cranberries and raisins, and mix at high speed for another 5 minutes.

A thin glove-like film appears, then transfer to the baking tray and ferment.

The newly bought oven has a fermentation function, so I directly used the oven for fermentation. 30 degrees, fermented for 40 minutes.

The well-fermented dough.

Release the air, divide into two portions, roll into balls, and let rest for 20 minutes.

Relaxed dough, degas.

Roll into a long strip.

Flip it over, thin out the bottom, and then roll it up from top to bottom.

Rolled-up dough.

Turn 90 degrees, then roll it again.

Roll into a long strip, flip it over, thin the bottom, and roll it up.

Place the rolled dough into the loaf pan and let it proof for the last time until it reaches 90% full.

I put it in the oven to proof at 35 degrees for 30 minutes.

Place on the lowest rack, top heat 170°C, bottom heat 180°C, bake for 25 minutes.