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Homemade Lingonberry Bread

Homemade Lingonberry Bread
This hearty, aromatic bread strikes the perfect balance between sweet and tangy with the addition of lingonberry jam. Baked with rye flour for depth and a tender crumb, it’s ideal for weekend breakfasts or alongside coffee. Simple to make, deeply satisfying, and keeps well through the week. Once you try it, you’ll understand why it disappears fast.
Ingredients
  • 255 g (1 cup) lingonberry jam
  • 345 g (2 3/4 cups) rye flour
  • 360 ml (1 1/2 cups) warm water
  • 80 g (1/4 cup) fresh lingonberries (or frozen, not thawed)
  • 22 ml (1 1/2 tbsp) rapeseed oil
  • 7 g (1 1/4 tsp) fine sea salt
  • 25 g (0.88 oz) fresh yeast
Instructions

1. Dissolve fresh yeast in warm water with a pinch of sugar from the lingonberry jam

2. Let sit 5 to 7 minutes until creamy and frothy

3. Add rye flour, rapeseed oil, salt, lingonberry jam, and fresh lingonberries

4. Mix until a shaggy, sticky dough comes together

5. Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic

6. Place in lightly oiled bowl, cover with damp cloth, proof 1 hour in warm place until doubled

7. Preheat oven to 190°C (375°F)

8. Punch down dough, shape into round loaf, place on parchment-lined baking sheet

9. Let rise 20 minutes before baking

10. Bake 35 to 40 minutes until deeply golden and sounds hollow when tapped

11. Cool completely on wire rack before slicing to prevent gummy texture

Tools
  • mixing bowl
  • measuring cups
  • measuring spoons
  • wooden spoon
  • kneading surface
  • greased bowl
  • damp cloth
  • baking sheet
  • parchment paper
  • wire rack

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