Lingon Berry Bread
I was at Ikea on the weekend, scouring the shelves of their food section to look for ideas for Scandanavian food. I was surprised to find a pre-mix pack for Lingon Berry Bread, and it was so cheap, I thought I’d buy it and give it a go.
The mix itself was quite dark and very heavy on rye. It was quite bitter to the taste and I expected the bread would come out quite bitter as a result. Having worked in a bakery as a teenager, I know how much hard work is required to produce a really good loaf of bread. I’ve taken to using my Kitchenaid with the dough hook attachment to do a lot of the work dough requires to develop the glutens and made it taste great. After ten minutes of working the dough I sat it next to the heater and let it rise for half an hour.
I could hardly wait to get to the next stage, which is where you punch down the dough to knock out the air it's acquired is it rises. Then I divided the dough into two and formed the pieces into loaves by kneading it in a rolling action. This ensured the exterior remained nice and smooth and visually attractive. I scored the top of each loaf then put each one into a greased tin to let it prove by the heater a second time.
Surprisingly the dough didn’t double in size as I expected. The score marks had expanded, but I really thought the loaves would fill the tins, which they did not. The bread went into the oven at 200 degrees celcius for 40 minutes, while I whipped down to the store to buy a gorgeous piece of rib eye fillet. When I came back the whole house was filled with the smell of fresh bread. Yum! I knocked on the tops of the loaves and the sound was hollow, so I knew the bread was cooked! My husband and I could hardly wait to cut the bread and try it – and to our surprise, it wasn’t bitter at all!
If you fancy trying bread making and you’re able to pick up this mix from Ikea, I highly recommend it. But if I were to make this again, I think I’d work the dough into dinner sized rolls – perfect for the bread component of a formal dinner party. We ate the Lingon Berry Bread warm, smeared with butter, along with a beautiful lunch of rare roast beef, turned vegetables and garlic custard, followed by chocolate souffle with orange ginger biscuit crumbs, whipped cream and Vulcan's orange sauce.
The mix itself was quite dark and very heavy on rye. It was quite bitter to the taste and I expected the bread would come out quite bitter as a result. Having worked in a bakery as a teenager, I know how much hard work is required to produce a really good loaf of bread. I’ve taken to using my Kitchenaid with the dough hook attachment to do a lot of the work dough requires to develop the glutens and made it taste great. After ten minutes of working the dough I sat it next to the heater and let it rise for half an hour.
I could hardly wait to get to the next stage, which is where you punch down the dough to knock out the air it's acquired is it rises. Then I divided the dough into two and formed the pieces into loaves by kneading it in a rolling action. This ensured the exterior remained nice and smooth and visually attractive. I scored the top of each loaf then put each one into a greased tin to let it prove by the heater a second time.
Surprisingly the dough didn’t double in size as I expected. The score marks had expanded, but I really thought the loaves would fill the tins, which they did not. The bread went into the oven at 200 degrees celcius for 40 minutes, while I whipped down to the store to buy a gorgeous piece of rib eye fillet. When I came back the whole house was filled with the smell of fresh bread. Yum! I knocked on the tops of the loaves and the sound was hollow, so I knew the bread was cooked! My husband and I could hardly wait to cut the bread and try it – and to our surprise, it wasn’t bitter at all!
If you fancy trying bread making and you’re able to pick up this mix from Ikea, I highly recommend it. But if I were to make this again, I think I’d work the dough into dinner sized rolls – perfect for the bread component of a formal dinner party. We ate the Lingon Berry Bread warm, smeared with butter, along with a beautiful lunch of rare roast beef, turned vegetables and garlic custard, followed by chocolate souffle with orange ginger biscuit crumbs, whipped cream and Vulcan's orange sauce.
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