Wheat bread with cranberries

Weizenbrot mit Cranberries - Wundermix GmbH
  • 410g water
  • 200g Lievito Madre
  • 100 g rye flour 1150 or Ruchmehl
  • 500 g wheat flour 1050 or T110
  • 16g salt
  • 0.7 yeast (if necessary, omit if the madre is nicely active)
  • 1 teaspoon Barlimalt Caramel or other inactive baking malt
  • 60g dried cranberries


Preparation in the Kenwood:
Weigh the water, Lievito and yeast into the kettle and stir together. Add flour, malt, salt and knead for 4 minutes on speed min, then 8-10 minutes on speed 2. Knead in the cranberries for the last 2 minutes. Let it rest for 60-70 minutes, then pre-shape it with the help of instant flour (double grip) and let it rest for another 20 minutes. Make it long or round and place it in a proofing basket dusted with instant flour (double-handled) with the end facing upwards. Let it rise for 60-70 minutes, shoot in, steam and bake at 250 degrees, dropping to 200 degrees and steam for 60-70 minutes.


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