Kitchen Alchemy

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 ro