Soak dried cranberries in rum or lukewarm water beforehand.

Combine rice flour, yeast, sugar, salt, and cold water in a mixer and knead until a dough forms.

Add grapeseed oil to the dough and knead until smooth, then mix in the dried fruits.

Divide the dough into three portions, shape into balls, and let them rest for 15 minutes for intermediate proofing.

Roll each dough ball into an oval shape, fold into thirds, and roll tightly.

Place the rolled dough into a bread mold, press gently, and let it proof until it rises 1–1.5cm above the mold.