Sunday, 14 December 2014

Rye Bread with Lingonberry Jam

It is no longer autumn in Finland. Two days a go we got white fluffy flakes which covered the land and turned the whole world white. However, I know, it won't last yet. It will melt away here in southern Finland. Now we just need to wait and see will we get a white Christmas. Hopefully we do. In a mean while we can enjoy these colorful autumn photos of lingonberry bread.

Lingonberries and rye are one of those match made in heaven ingredients. this one of the variations I have made since no one (not even Finns) want to eat same bread day after day. Still healthy, especially if you make your own lingonberry jam since then you can control how much sugar you add in to it and you can even choose to use better sugar option than the common white sugar.

Lingonberries grow even in our yard. They are wonderful addition to many dishes like smashed potatoes and (now close your eyes, if you believe in Santa) sautéed reindeer but also equally delicious with liver casserole which is one of my favourite ones. Lingonberries are smashed and  spiced with sugar when used with these dishes. if you ever have a change to try them - go for it! They are delicious!

I remember that my grandmother who lived in Rovaniemi, always made sautéed reindeer (poronkäristys) when we visited there. She served it often with boiled potatoes and that version was great too but I simply love smashed potatoes with milk, butter and little sugar so you can guess which option I like the best. And I must say that my mom makes the greatest smashed potatoes I have ever eaten. Well, enough about the lingonberries and other dishes. Back to the lingonberry bread.

The recipe goes like this:

350-400 grams (12.346-14.110 oz) sourdough starter
300 grams (10.582 oz)  lingonberry jam
500 grams (1.1023 lb) water
1200 grams (2.6455 lb)  ryeflour

1. Mix the strater, water and salt.
2. Add lingonberry jam. Mix well.
3. Add rye flour.
4.Knead on the baking board, add flours when needed.
5. Bake into two breads
6. Leaven them under a baking cloth for about 6-8 hours or so. Even over night works weel at my house.
7. Then bake them in the 250 °C (480°F) for about 15 minutes and then lower the temperature to 200 °C (400°F) and bake them 60 to 75 minutes more or until they are done.

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