Wholemeal Cranberries French Bread

This crust is not as crunchy as the previous recipe but it feels healthier overall. Texture of the bread is more chewy. 

Recipe :-

250g Bread Flour

50g Wholemeal Flour

3g Yeast

4g Salt

190ml Lukewarm Water

1 TBSP sugar

Steps :-

1. Yeast and Sugar mix into 90ml of Lukewarm water until the mixture turn frothy

2. Add in the Bread Flour, Wholemeal Flour & salt into the yeast mixture and knead.

3. Gradually add in the remaining water until a smooth dough ball is formed, and not sticky, easily handled by hands.

4. Proof unti its size doubled - 30 mins

5. Release the air from the dough and cut into 2 equal size and let them rest for 20mins.

6. Add in the cranberries ( 1 used 50 grams for one small loaf) into the dough, and shape.

7. Proof for 30 - 45 mins.

8. Slice the loaf diagonal, sprinkle lots of waters on the dough, then sprinkle oats on top of the bread.

9. Bake at the preheated oven at 180deg C for 20mins with a Tray filled with water on the lowest deck.

Pondering moment :-

After the first proofing, we shouldn't work too much on the dough. I actually used the roller pin on one portion of the dough, so that I can fold the cranberries into the bread. But during the 2nd proofing, compared to the one that I didn't work with roller pin, this cranberries bread rise slower, the size is smaller even though both dough weighed the same. It could be the cranberries which makes the dough heavier? I shall try to mix the cranberries before the 1st proofing. :)