Lingonberry Rye Bread

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.




  1. Dissolve the yeast in the water (leave for 10 mins if using active dry yeast)
  2. Mix in remaining ingredients, ideally using a Danish dough whisk.
  3. Cover with cling film or a clean tea towel. Leave to prove for 12 hours.
  4. Pre-heat the oven to 250°C, and grease a 1.5-2lbs loaf tin.
  5. 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.
  6. Put it in the greased loaf tin with the seam side down.
  7. Place the loaf at the bottom of the oven and reduce the heat to 225°C. Bake for 35 minutes.
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