Lingonberry Bread
published by Misty Wood on Dec 30, 2009
A simple recipe for lingonberry (or cranberry) multi-seeded bread perfect for the breadmaker.
Ingredients
Place ingredients in the breadpan in the following order:
- 320mlcool water
- 3 tbsp skimmed milk powder
- 1tbsp lingonberry jam (cranberry jelly works well too)
- 2 tbsp oil extra virgin olive oil (but you can use any, pumpkin works well too)
- 100g spelt bread flour
- 100g multi-seed bread flour
- 100g stoneground wholemeal bread flour
- 75g stong white bread flour
- 1tsp salt
- 1.25tsp caster sugar
- 1.25tsp fast action yeast
Method
- Put the ingredients in the breadpan in the order listed above, making sure the water is covered by the flour.
- Select the standard white bread setting (normally 3-4hrs), and MEDIUM sized loaf (1lb)
- Choose the crust setting you desire
- Wait for the bread to cook…
Enjoy – warm with butter.
# 1 by ceegirl
December 30th, 2009 at 11:15 am #
This looks and sound good.
# 2 by oldster
December 30th, 2009 at 6:54 pm #
I like cranberries and I like bread so why not. I’ll give it a go.
# 3 by thestickman
January 2nd, 2010 at 2:53 pm #
Cranberries; a excellent detoxifier. And darn tasty too!