Great-Grandma Ellen's Lingonberry Bread

Name: Great-Grandma Ellen's Lingonberry Bread
Prep time: 30 min
Total time: 11 h 40 min
Ingredients: 500 g (5 dl) vatten; 250 g (ca 5 dl) rågmjöl, fint; 20 g (1 msk) havssalt; 50 g (1 pkt) KronJäst för Matbröd, färsk; 150 g (1 påse) KronJäst Surdeg Råg; 100 g (1 dl) vatten; 1 dl lingon, rårörda; 200 g (ca 4 dl) rågmjöl, fint; 140 g (1 dl) sirap, ljus; 400 g (ca 6,7 dl) vetemjöl special; 250 g (ca 4,3 dl) rågmjöl, fint

Marie Skogström
30 min
11 hours 40 minutes

A fantastically delicious bread that has been passed down through generations in Marie’s family. Bake 2 large loaves or 4 smaller ones. You can also bake a nice pull-apart loaf in a pan, which is great for serving when you have guests or if you want to freeze the bread and take out a few “pieces” at a time.

At first glance, the baking time may seem long, but remember that the dough actually takes care of itself. If you're waiting for something delicious, you can always do something else fun while the dough is rising.

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Here's how:

1

Day 1

Bring the water to a boil and pour it over the flour and salt; knead the dough vigorously for a few minutes until it’s thoroughly mixed, cover it with plastic wrap, and let it rest until the next day.
2

Day 2

Combine the scalded milk with the ingredients for the quick dough and knead in a mixer for about 8 minutes on low speed. Double that time if you’re kneading by hand. Let the dough rise for 2 hours.
3

Repentance

Mix the quick dough with the ingredients for the starter. Knead the dough on low speed for about 15 minutes until it is smooth; double that time if you’re kneading by hand. Let the dough rest for 1 hour in an oiled bowl.
4

Divide the dough into two or four pieces and roll them into rounds. Or shape the dough into smaller buns and place them in a pan to make a beautiful pull-apart loaf. Lightly dust with flour. Let rise until almost doubled in volume.
5

Preheat the oven to 250 °C and place a baking sheet or baking brick inside at the same time.
6

Transfer the loaves to the baking sheet or baking stone in the oven, then bake. Spray a little water onto them using a spray bottle, then lower the temperature to 180 °C. Bake the bread until the internal temperature reaches 98 °C, about 30–35 minutes. Open the oven door a couple of times during baking.
7

Remove from the oven and let cool on a wire rack. It tastes best a couple of hours later or the next day.