Tyttebœr Brød (Lingonberry Bread)

Ingredients:

For the Starter Dough:
250g whole wheat flour
3g yeast
1.5l water

For the Breads:
20g yeast
400ml water, warm
500g whole spelt flour
420g whole wheat flour
60g honey
200g lingonberries
40g olive oil
20g salt

Method:

Begin with the starter dough. Combine the flour, yeast and water to a smooth batter in a bowl. Cover and set aside to stand over night.

Once the starter dough has proved over night add the additional yeast, water, spelt flour, whole wheat flour, honey, olive oil and salt. Bring the mixture together as a dough and knead vigourously for at least 12 minutes, or until the dough is smooth and elastic. Add the lingonberries and fold into the dough then cover the bowl, set aside in a warm place and allow to rise for 90 minutes.

After this time, knock the dough back, divide into three portions and shape into loaves. Transfer to baking trays, cover lightly and allow to rise for 60 minutes in a warm, draft-free, place. Transfer to an oven pre-heat to 200°C and bake for about 30 minutes, or until the bread is cooked through and sounds hollow when tapped on the base. Allow to cool before slicing and serving.