This is a beloved and oh-so easy bread recipe. My mum used to bake this for the family all the time when I was younger. I thought it was the end of this gorgeous bread when I realised that I was gluten intolerant. But no, it turned out that this is one of (few bread types) that you can actually just switch the flour for gluten free flour. Perfect right?
You will need the following ingredients:
6,5 dl (375 gram) brown gluten free flour mix
OR
6,5 dl (250 normal + 125 gram tapioca) white gluten free flour mix
1 tsp salt
1 tsp baking powder
2 tsp bicarbonate
1 tbsp bread spices*
1 dl (125 gram) lingonberry jam**
1 dl (135 gram) dark syrup***
3 dl (335 gram) sour milk or unsweetened yoghurt
½ dl seeds of your choosing****
butter
* Okay, so right away when you see the recipe there might be some slight confusion. Like what is bread spices? The real answer is that bread spices (at least the one that my mum usually use) is a mixture with fennel, anise and cumin. Are you even more confused? Or worried that you don’t have that in your cupboard? No need to worry. The good thing is that you can add whatever spices you think is suitable. Last time Max and I did this bread we added Ginger, Cloves and Cardamom. It was delicious! You can also completely skip this part, I sometimes forget it and the bread tastes great anyways.
** The next point is Lingonberry jam. This is a type of jam that we use frequently in Sweden. It’s not as sweet as other types of jams. So I would highly suggest that you go out and try to look for this jam. Here’s a link to Ocado.co.uk where Max and I usually buy it: http://bit.ly/1QR2lpq. But as with everything, you can always change it for something else. I haven’t tried it, but I am sure that raspberry jam would work as well. Try to look for a version with less added suger.
*** My second to last star is on the syrup. This one is actually supposed to be a dark syrup specially made for bread baking. BUT good news, this one is exchangeable for any type of syrup. I use a baking syrup last time and it was delicious. A bit sweeter, but if you don’t mind that, there’s no problem. An alternative if you don’t want your bread too sweet is to decrease the amount of syrup and instead increase the sour milk or yoghurt with the same amount.
**** Maybe I didn’t need a star for this. Maybe I just like to talk. That’s what Max usually says, But now that I made a star here I might just as well say something. Like the ingredient list says, add some seeds of your choosing. I usually add sunflower and linseeds. My mum actually goes outside the seed department and adds dried peaches. So, take some stuff that you like. Maybe you love raisins and nuts, go crazy and add that!
How to do it:
1. Put your oven at 175 °C.
2. Mix all the ingredients together with a wooden spoon or a mixer.
3. Take a rectangular loaf tray. Spread some butter on the inside to prevent the bread from sticking to the sides.
4. Put the mixture into the loaf tray.
5. Bake in the lowest part of the oven for 50-60 minutes.
6. Take the bread out from the tray and let it cool on a oven rack.
As always, if you decide to make some bread, post a photo on instagram and tag it with #ButterTogetherLingonlimpa
