A traditional Swedish country bread called Lingon Bröd, moist and easy to make

This recipe makes 1 family loaf

Kindly contributed by Christina Källåker, Strängnäs, Sweden

Ingredients

Rye flour: 233 g (8 oz)
Wheat flour: 233 g (8 oz)
Baking powder: 7.5 g (1.5 tsps)
Bicarbonate soda / baking soda: 7.5 ml (1.5 tsps)
Seagreens® Culinary Ingredient: 30g (2 tablesps)
Linseed or caraway seed: 100g (3.8 oz)
Raisins: 100 g (3.8 oz)
Sunflower seeds: 100 g (3.8 oz)
Coarse rye flakes: 75 g (2.65 oz)
Coarse ground rye: 75 g (2.6 oz)
Lingonberries or lingonberry conserve: 100- 150g (3.8-9 oz) (or Red Whortleberry)
Treacle: 50 ml (1.5 tablespoons)
Soured milk: 350 ml (12.3 fl oz)
Free range eggs: 2

Method

1. Mix the dry ingredients in one bowl and the wet ingredients in another
2. Mix the dry into the wet ingredients
3. Form the mixture into the desired bread shape and smooth the surface with a floury hand
4. Bake in a preheated oven at 175°C (340°F) for 1 hour, or until the centre of the bread is dry (if a skewer or knife comes out cleanly)
5. Let the bread cool on a close-wired or plain baking tray

Useful tip: To sour milk quickly, put 1 tablespoon lemon juice into half pint milk stir, and allow to stand 1 hr.