Country Whole Wheat Bread

High-gluten flour 200 grams	Whole wheat flour 60 grams
Lesaffre Swallow Highly Active Dry Yeast 3 grams	Salt 3 grams
Fine sugar 20 grams	Condensed milk 15 grams
Milk 150g	Dried cranberries 30g

How to make country whole wheat bread

Step 1

Here’s a picture of the finished product first

Step 2

Put high-gluten flour, whole wheat flour, condensed milk, milk, white sugar and salt into a mixing bucket

Step 3

Add Lesaffre Swallow highly active dry yeast

Step 4

Stir until the film can be pulled out, add dried cranberries and stir evenly

Step 5

After kneading, cover with plastic wrap and place in a warm place to ferment for about 1 hour.

Step 6

Ferment until doubled in size

Step 7

Divide into 3 equal portions

Step 8

Roll it into a shape of beef tongue and press it thin at the bottom

Step 9

Roll it up from top to bottom, shape it and place it on the baking sheet

Step 10

Put it in the oven to ferment until it doubles in size (remember to put a bowl of hot water to increase the moisture), it took me about 50 minutes

Step 11

Take out the fermented bread dough and preheat the oven to 210 degrees for 10 minutes

Step 12

Sprinkle high-gluten flour on the surface of the bread dough and cut out the pattern with a cutter

Step 13

Place in the lower rack of the preheated oven

Step 14

Bake at 200 degrees for 18-20 minutes

Step 15

Take out the baked bread and place it on the grill to cool down

Step 16

Let cool and then slice and eat

Step 17

Finished product picture Country Whole Wheat Bread Cooking Tips