Whole Wheat Cranberry Bread

Put all the ingredients except for the cranberries and butter into the mixing bowl.

Stir evenly at low speed. At this time, pay attention to the state of the dough, because each type of flour absorbs water differently. If it is too dry, add a little milk; if it is too wet, add some flour.

Chop the cranberries slightly and add them to the blender to blend.

Add butter, mix at low speed first, then combine, and then beat at high speed for a few minutes; this makes it easier to develop a gluten network.

Cover the well-kneaded dough with a lid and let it ferment at room temperature.

Ferment until it doubles in size. The temperature in Guangzhou is relatively high, so I fermented it for an hour.

Divide the dough into 3 equal portions.

I couldn't find the silicone mat, so I temporarily used a silicone oil paper on the cutting board to roll out the dough.

Scroll down from the top.

After rolling it up, turn it 90 degrees and roll it out again.

After rolling it out, roll it from top to bottom.

With the interface facing down, put it into the toast box.

Ferment a second time until doubled in size, filling the loaf pan 80% full.

Cover the toast box, middle rack, bake at 185 degrees with top and bottom heat for 25 minutes.

Invert the baking pan, unmold, let cool, and slice.