配方：

面包粉 500 克

快速發酵酵母粉 半茶勺（1/2 tsp）

盐 1.5 茶勺（1.5 tsp）

水 420 毫升

核桃仁 100 克

蔓越莓30克

葡萄干 30 克

奇亞子 2湯匙

做法：

在麵粉中加入鹽和酵母攪拌均勻。

在麵粉中加入核桃、蔓越莓、葡萄乾和水攪拌均勻。

用塑料薄膜蓋住麵糰2-3小時第一次發酵。

將麵團移到冰箱裏 12 小時。

把麵糰從冰箱裡拿出來再發酵2-3個小時。

揉麵糰幾次讓空氣排出來,然後把它塑造成一個圓球狀。

用一片烘烤紙蓋住一個烤盤,把麵糰放在上面,用濕布蓋住麵糰,然後最後發酵1.5小時。

20分鐘前預熱烤箱至450F，在烤箱的最下層放入一個烤盤。

用鋒利的刀在麵團上面划一刀。

將麵團移入烤箱在第二層烘烤。

在底部的烤盤中加入一些水,烘烤30分鐘。

Ingredients：

Bread flour 500g

Instant dry yeast 1/2 tsp

Salt 1.5 tsp

Water 420 ml

Roasted walnuts 100g

Dried Cranberry 30g

Raisin 30g

Chia seeds 2TBSPS

Add salt and yeast to the flour and mix well.

Add walnut, cranberry, raisin and water to the flour and mix well.

Cover the dough with a plastic wrap and leave it in the room for 2-3 hours for first fermentation.

Move the dough to the refrigerator for 12 hours.

Take the dough out of the refrigerator and leave it in the room for another 2-3 hours.

Knead the dough a few times to get the air out then shape it into a round ball.

Use a piece of parchment paper to cover a cookie pan and leave the dough on top of it, cover the dough with a damp cloth and leave it for 1.5 hours for the last fermentation.

Preheat the over to 450F 20 minutes before it is ready to put into the oven, add a roasting pan on the lowest level of the oven.

Use a sharp knife to cut cross the dough on the top.

Move the dough into the oven and bake on the second level.

Add some water to the roasting pan in the bottom and bake for 30 minutes.