Sourdough Bread with Lingonberries

Here's how:

• 1

  Mix together the ingredients for the pre-dough, then let it rest in a covered bowl for 60 minutes.

• 2

  Stir in the remaining ingredients except for the lingonberries; stir by hand or mix in a food processor on low speed until a smooth dough forms, about 10–15 minutes

• 3

  Once the dough is ready, mix in the lingonberries; just mix them in evenly for about 1 minute.

• 4

  Shape the dough so it's smooth and even. Let it rise until doubled in size in a bowl covered with plastic wrap for about 45 minutes.

• 5

  Pour the dough onto the table; handle it as little as possible.

• 6

  Divide the dough into pieces that will fit in a baking pan, gently shape them into loaves, and roll them in coarse rye flour.

• 7

  Cover with a cloth and let rise for about 60 minutes.

• 8

  Preheat the oven to 230 °C and, at the same time, place a pan containing 0.5 L of water inside.

• 9

  Place the pans in the oven and lower the temperature to 200 °C.

• 10

  Bake for about 35–40 minutes, then insert a thermometer into the center of the loaf. When the temperature reaches 94–95 °C, the bread is done.

• 11

  Remove the bread from the pans immediately and let it cool on a wire rack.