- 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
- 180 gram wholemeal flour
- 540 gram flour
Garnish with Lingonberries, sesame seeds and pumpkin seeds
Bake this amazing lingonberry bread. Serve it for breakfast or with a warm cup of tea in the evening. Delish!
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.