Whole Wheat Cranberry Cheesecake Bread

After weighing the ingredients, use the UKOEOU10 mixer to knead the dough until it is about 70% done, then add butter. Whole wheat should not be kneaded for too long.

After kneading well, let it relax at room temperature for 20 minutes, then divide it into small rounds, 50g each, and let them relax at room temperature for another 20 minutes.

Flatten the triangle, fold it, and wrap it around the cranberry cream cheese filling.

As shown in the picture, fold into a triangle and tighten the opening, let it rise to 1.5 times its original size, then sprinkle with flour.

Gobiike convection oven T38, fan speed 33, temperature 160, bake for 15 minutes, then take out.

Very full, evenly colored, with a soft texture, and European bread can easily be baked in two layers at the same time.