STEP 1/5
Put ingredients other than nuts and dried fruits in the baking machine and knead them.
STEP 2/5
When the dough is complete, add drained cranberries, raisins, and chopped walnuts and mix them with the dough. I forgot that the rum was soaked in water from the fruit, sprinkle a little bit of strong flour, mix it together, and then put it in the dough and mix it well without playing separately.
STEP 3/5
Round the dough, put it in a bowl, cover the top with plastic wrap, and drill 3 to 4 holes. First ferment in a warm place for 40 minutes to an hour.(Until the volume of the dough is more than doubled)
STEP 4/5
When it is fermented, place the dough on a work rack and press it with your hands to remove the gas. Then, divide it into two chunks, cover it with wet cotton cloth, and let it rest at room temperature for about 20 minutes.
STEP 5/5
Press it again with your hands to remove the gas and make it long and fanning. Cover the top with plastic or cotton cloth so that it does not dry, and give it a second fermentation for 40 to 50 minutes in a warm place. Bake for about 25 minutes in a preheated oven at 200.
Pour enough rum to cover dry cranberries and raisins and soak overnight. Pre-treatment walnuts, stir-fry in an oil-free pan, and cut them into appropriate sizes. Place whole wheat flour on a sieve once.