Whole Grain Nut Soft Euro Bread: Low Sugar, Low Oil, Healthier Delight! A Family Favorite That Never Gets Boring!

In the world of food, there are always some unique things that can instantly capture our taste buds and touch our heartstrings. Whole wheat cranberry soft bread is such an amazing delicacy.

When the simplicity of whole wheat meets the sweetness and sourness of cranberries, a feast for the taste buds begins. Whole wheat flour, with the breath of nature, is rich in dietary fiber and injects full vitality into our bodies. It has a solid and mellow taste, and every bite seems to tell the story of the land.

Cranberries, like rubies, dotted in whole wheat bread, add a touch of bright color and sweetness to this simple bread. The sour and sweet taste jumps on the tip of the tongue, awakening the dormant taste buds. When you take a bite of the soft European bread, you can feel the rich aroma of whole wheat and taste the fresh sweet and sour cranberries. The perfect combination of the two makes people have endless aftertaste.

This soft European bread is not only delicious, but also a symbol of health. It is suitable for breakfast to inject energy into the new day; it can also be paired with a cup of fragrant coffee or tea during afternoon tea time to enjoy a moment of tranquility and comfort. Whether sharing with family or giving to friends as a thoughtful gift, the whole wheat cranberry soft European bread can convey a strong sense of warmth and care.

Today I will share with you how to make this cranberry European bread. The steps are detailed and you will learn it after just one look! Let’s take a look.

Whole wheat cranberry soft bread

Ingredients: 170g Japanese bread crumbs, 80g Xinliang whole wheat high gluten flour, 165g warm water, 15g sugar, 3g yeast, 3g salt, 10g milk powder, 15g butter, 250g cranberries, 30g walnuts

Steps

1. Put all ingredients except butter, cranberries and walnuts into a food processor, and blend at low speed first and then at medium speed. While kneading the dough, put the walnuts into a preheated oven and bake at 160 degrees for 5 minutes, then take them out and let them cool. Put them into a fresh-keeping bag and crush them with a rolling pin. If you like the granular texture, don't crush them too much.

2. After kneading together to form a thick film, add softened butter and knead until it is completely absorbed and can form a glove film.

3. Add cranberries and chopped walnuts and knead evenly.

4. Cover the dough with plastic wrap, put it in the oven, adjust the oven to the fermentation program, put 80-degree hot water at the bottom, and ferment at 28 degrees for one hour.

5. Take out the risen dough and divide it into 2 portions. Cover with plastic wrap and let it relax for 10 minutes.

6. Press the relaxed dough into an oval shape with your hands.Fold it in half, close the edges and pinch them tightly. Turn it over and shape it into an oval strip.

7. Put the bread in a baking tray and put it in the oven for secondary fermentation. Let it rise at 35 degrees until it doubles in size.

8. Take it out, preheat the oven to 200 degrees, spray water, sift flour, and cut out your favorite pattern.

9. Bake at 200 degrees for 25 minutes, reducing to 190 degrees in the last 10 minutes.

1. Dried cranberries: Choose plump, impurity-free dried cranberries. You can choose low-sugar or sugar-free dried cranberries to reduce sugar intake.

2. Whole wheat flour has relatively low gluten, so the kneading time should not be too long to avoid excessive mixing and causing the dough to lose elasticity. When the surface of the dough is smooth and has a certain degree of ductility, it is ready.

3. Put the dough in a warm and humid environment for fermentation. You can put a bowl of hot water in the oven to create an environment similar to a fermentation box. The fermentation temperature is generally between 28℃-32℃, and the humidity is around 75%-85%.

2. The fermentation time should be adjusted according to factors such as the size of the dough, ambient temperature and humidity. Generally speaking, the fermentation time of whole wheat dough will be slightly longer than that of ordinary dough. When the dough expands to twice its original volume, gently press the dough with your fingers, and the dough can slowly rebound, indicating that the fermentation is complete.

3. Avoid over-fermentation: Over-fermentation will make the dough sour and affect the taste. During the fermentation process, closely observe the state of the dough and proceed to the next step in time.