Rye bread with lingonberries

Day 1: Dissolve the sourdough in 4 ½ dl water, add 300 g rye flour and whisk thoroughly. The dough should be thick. Cover the bowl with a damp kitchen towel and let it rest overnight (30°C is the optimal temperature). It is recommended to wait until the dough has risen properly before proceeding to the next step.

Day 2: Mix in 100 g rye flour and ½-1 dl water into the dough. Whisk thoroughly. Let the dough rest, covered, for 1-3 hours until it starts to rise properly. If you are baking with purchased rye sourdough, you will also need purchased yeast.

Mix the dough with 1 dl water, 200 g rye flour, 200 g wheat flour, 20 g salt, 100 g honey and 1 dl lingonberry jam. If you are unsure about the rising, you can mix in 10 g yeast in the water. Mix for several minutes until the dough becomes a smooth consistency, similar to porridge. Let the dough rest, covered, until it starts to rise (approx. 2-4 hours).

Turn out and divide the dough in two onto the oats and place them in two greased oblong bread pans and let them rise for another hour or so.

Place an empty baking sheet on the bottom rack of the oven and preheat the oven to 250°C. Place the loaves in the oven and pour 1 dl cold water into the baking sheet. Bake for 10 minutes, then reduce the heat to 175°C and bake for another 1 ½ hours.