Lingonberry Rye Bread
-
10 minutes prep time
-
35 minutes cook time
-
Easy
This traditional Scandinavian bread recipe is made with lingonberry jam. Despite the jam, it doesn’t taste like a sweet bread – it’s great with cheese and lettuce.
Ingredients
- 10g fresh yeast or 5g active dry yeast
- 400ml cold water
- 115g lingonberry jam
- 100g dark rye flour
- 400g strong white flour
- 2tsp salt
Equipment
- Danish dough whisk
- cling film or a tea towel
- 2lb loaf tin
Method
- Dissolve the yeast in the water (leave for 10 mins if using active dry yeast)
- Mix in remaining ingredients, ideally using a Danish dough whisk.
- Cover with cling film or a clean tea towel. Leave to prove for 12 hours.
- Pre-heat the oven to 250°C, and grease a 1.5-2lbs loaf tin.
- Flour the worktop and tip out the dough. It’s a very loose dough, but do your best to fold it into a loaf shape.
- Put it in the greased loaf tin with the seam side down.
- Place the loaf at the bottom of the oven and reduce the heat to 225°C. Bake for 35 minutes.
© Speciality Cooking Supplies Limited 2024
About the author
Kristin is the Purchasing and Buying assistant at Sous Chef. She has several chefs and excellent home cooks in her family, and grew up in the kitchen in Sweden. Cooking and baking with her mum happened pretty much every day. Cinnamon rolls were always stocked up in the freezer, and if they were running low, more baking had to be done. Kristin always loves learning more about food and ingredients to continue improving her skills.
