Ingredients
- 50 gram fresh yeast
- 400 ml sour milk
- 200 ml milk
- 2 tsp salt
- 50 ml neutral oil
- 50 ml syrap
- 100 gram lingonberries
- 35 gram oats
- 2382 gram wholemeal flour
- 540 gram flour
Garnish with Lingonberries, sesame seeds and pumpkin seeds
Lingonberry bread
Bake this amazing lingonberry bread. Serve it for breakfast or with a warm cup of tea in the evening. Delish!
Follow these steps
-
Assemble the Assistent with the stainless-steel bowl, dough knife and dough roller.
-
In a small saucepan, heat the milk to 37°C (98°F)
-
Crumble the yeast into the bowl, add the milk and start the Assistent with the dough roller right next to the edge, at low speed until the yeast dissolves.
-
Add sour milk, oil, syrup, lingonberries, oats, salt, wholemeal flour and flour.
-
Increase speed to medium. Lock arm in place about 1 inch (2-4 cm) from the side of the bowl. Set the timer for 10 minutes and let knead.
-
Cover the bowl with the bowl cover and let it rise for 45 minutes.
-
Place a parchment paper in a baking pan.
-
Work the dough on a floured surface and place in the baking pan.
-
Let the bread rise for another 30 minutes.
-
Set oven to 175°C (350°F).
-
Decorate with lingonberries, sesame and pumpkin seeds.
-
Bake the bread for 45 minutes.
-
Let the bread cool down under a baking towel.
