Mulberry Juice Soft European Bread

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Mulberry Juice Soft European Bread

Freshly squeezed mulberry juice, filtered

Chopped cranberries soaked in rum (ingredients aside)

Pour flour into a bowl, add yeast and mix well

Then add mulberry juice and cold water, followed by honey, salt, and softened butter

Knead into a dough

After kneading, add cranberries and walnuts on the surface, then fold, and sprinkle more nut crumbs on top

Knead the dough evenly, shape it, dust with flour, and let it rise for the first time, 40 minutes

The dough is ready when the indentation does not bounce back

After the first rise, divide into 200g portions, 5 in total, and let it rise for the second time for 30 minutes

Take a portion, roll it back and forth with a rolling pin about three to four times, deflate, and shape into an olive shape

Roll it flat, then roll it up tightly into a long stick shape

Place the rolled bread dough on a baking sheet lined with parchment paper

Let it rise for the final time, 50 minutes, until doubled in size, then sprinkle with flour

Use a knife to make a cross or other pattern

Preheat the oven to 190°C (top heat) and 150°C (bottom heat), bake in the middle for 15 minutes

When done, remove from the oven

Cool and slice before serving