Lingonberry bread

A juicy and simply baked bread with lingonberries and hazelnuts. Stir together, pour into a mold, bake, and enjoy.

1 loaf

20 minutes + 1 hour in the oven

Rating (0 ratings)


210 g plain flour
120 g wholemeal flour
35 g porridge oats
60 g hazelnuts, whole
6 g salt
5 g bicarbonate of soda
5 g baking powder
500 ml sour milk
120 g frozen lingonberries
210 g Dansukker Bread Syrup


Heat the oven to 200°C on the top and bottom heat setting.

Grease a 1 1/2 litre loaf tin. Combine all the dry ingredients in a bowl.

Add the sour milk, lingonberries and syrup and stir to make a smooth batter. Pour the batter into the tin and bake in the lower part of the oven for about 1 hour. Keep an eye on the bread while it is cooking. Cover with cooking foil if it becomes too brown.

Turn the loaf out onto a wire rack and leave to cool under a tea towel.

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