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!
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Assemble the Assistent with the stainless-steel bowl, dough knife and dough roller.
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In a small saucepan, heat the milk to 37°C (98°F)
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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.
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Add sour milk, oil, syrup, lingonberries, oats, salt, wholemeal flour and flour.
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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.
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Cover the bowl with the bowl cover and let it rise for 45 minutes.
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Place a parchment paper in a baking pan.
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Work the dough on a floured surface and place in the baking pan.
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Let the bread rise for another 30 minutes.
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Set oven to 175°C (350°F).
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Decorate with lingonberries, sesame and pumpkin seeds.
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Bake the bread for 45 minutes.
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Let the bread cool down under a baking towel.
