Lingonberry Bread

Description
A simple recipe for lingonberry (or cranberry) multi-seeded bread perfect for the breadmaker.

Similar to the premix box sod by IKEA (1350 kJ / 320 cal per 100 gram), produced in Denmark by Finax. To which you add yeat and water, Mix, rise and bake.

This bread recipe is adapted from one of my all time favourite cook books, “Tillfällen att njuta en liten smula” by Therese Wikström from Danmark.

Ingredients
Starter dough:
 * 250 g whole wheat flour
 * 3 g yeast
 * 1½ l water

Bread dough:
 * 20 g yeast
 * 4 dl water
 * 500 g whole spelt flour
 * 420 g whole wheat flour
 * 60 g honey
 * 40 g olive oil
 * 20 g salt
 * 200 g lingonberries

Directions

 * 1) Mix starter dough ingredients and cover.
 * 2) Let stand at least 1 hour, preferably overnight.
 * 3) Add the rest of the ingredients except lingonberries to the starter dough.
 * 4) Knead the dough for 12 minutes,.
 * 5) Then add the lingonberries, folding them in.
 * 6) Let the dough rise for one and half hours, before you shape the loaves.
 * 7) Let the loaves rise on a baking sheet for one hour, in place that is protected from draft.
 * 8) Bake 30 – 40 minutes in a 200°C oven.
 * 9) The bread is ready when it sounds hollow when you knock the bottom.

Ingredients

 * 320 ml cool water
 * 1 tbsp lingonberry jam (cranberry jelly works well too)
 * 2 tbsp oil extra virgin olive oil (but you can use any, pumpkin works well too)
 * 100 g spelt breadflour
 * 100 g multi-seed bread flour
 * 100 g stoneground wholemeal bread flour
 * 75 g stong white bread flour
 * 1 tsp salt
 * 1¼ tsp caster sugar
 * 1¼ tsp fast action yeast

Directions

 * 1) Put the ingredients in the breadpan in the order listed above, making sure the water is covered by the flour.
 * 2) Select the standard white bread setting (normally 3-4 hrs), and medium sized loaf (1 lb).
 * 3) Choose the crust setting you desire.
 * 4) Wait for the bread to cook…