Cranberry Orange Breakfast Rounds

Rehydrate dried cranberries:

1. Add dried cranberries to a bowl and cover with 1 C warm water for about 10-15 minutes. Drain and set aside.

Make the dough:

1. Combine warm water, sugar and active dry yeast in a small bowl. Give it a mix and let the yeast activate. Set aside.
2. In a bowl of a stand mixer, fitted with a dough hook attachment, add in the all-purpose flour, whole wheat flour, sea salt, cranberries, vegetable oil, clementine/orange zest and fruit.
3. Once the yeast has activated, add the yeast mixture to the flour mixture and knead until the dough is smooth and shiny, about 8-10 minutes.
4. Cover the dough and let it rise in a warm location until doubled in size, about 1.5-2 hours.
5. In the meantime, preheat a baking steel on the very bottom rack in the oven to 500°F.
6. Prepare 6 parchment squares, about 5" in diameter. Set aside.
7. Divide dough into 6 portions, about 90g each.
8. Use a rolling pin to flatten the dough into a round about 4" across.
9. Place the dough onto the parchment paper.
10. Repeat with the remainder.
11. Cover the shaped dough with a piece of plastic wrap and place in a warm location to rise, until puffy, about 30 minutes.
12. Use a pizza peel to place 3 dough rounds (along with parchment paper) onto the baking steel for 2-3 minutes, until puffed up and slightly golden.
13. Remove from the oven and place onto a baking sheet lined with a wire rack.
14. Repeat with the remaining dough rounds.
15. Once the second batch has been placed onto the wire rack, heat up the broiler with the rack in the middle of the oven.
16. Return the rounds into the oven to broil for about 30-60 seconds, until the tops are golden.
17. Remove from the oven and let cool completely on the wire rack.