500 ml buttermilk
25 g fresh yeast
1 tsp salt
150 ml dark molasses
100 ml fresh sugared lingonberries
or
100 ml lingonberry jam
150 ml powdered rye malt
150 ml wheat bran
200 ml rye flour
450 – 500 ml wheat flour
for brushing:
½ tbsp dark molasses
½ tbsp water
Dissolve the yeast in the warm buttermilk, add salt, molasses and lingonberries (or jam) and mix until smooth. (Lingonberries can be omitted.) Add the powdered malt, bran and all of the flour and stir with a wooden fork until just mixed. Do not knead. The batter should be slightly runny.
Pour the batter in two buttered, deep rectangular 1 litre loaf pans (about 22 cmx 12 cm x 7 cm in size), cover with a damp towel and let rise for about 1 1/2 hours or until doubled in size
Bake the breads first at 175 C for 30 minutes, brush the surface with molasses and water mixture, cover lightly with parchment paper, lower the temperature to 160 C and bake for about 45 – 90 minutes, or until the breads feel firm when tapped on top.
Turn the loaves out on a wire rack to cool, loosely covered with a towel, for about 1 hour or until they are firm enough to slice. Serve plain with butter, cream cheese, garlic-flavoured cream cheese spread etc.
lingonberry jam and powdered rye malt buy them from your nearest IKEA store