{"id":111261,"date":"2025-02-26T13:40:34","date_gmt":"2025-02-26T13:40:34","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/sunny-blueberry-loaf-scandinavian-bread\/"},"modified":"2025-02-26T13:40:34","modified_gmt":"2025-02-26T13:40:34","slug":"sunny-blueberry-loaf-scandinavian-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=111261","title":{"rendered":"Sunny Blueberry Loaf – Scandinavian Bread"},"content":{"rendered":"


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\n2 breads<\/p>\n

50 g fresh yeast
2 tsp salt
1 tbsp honey
6 dl (600 g) water
0,5 dl (50 g) sunflower seeds
1 dl (60 g) crushed linseed-dried blueberry-mix
3 dl (170 g) fine\/bolted rye flour
about 11 dl (650 g) dark\/yeast bread wheat flour<\/p>\n

\nStir the yeast, salt and honey into the lukewarm water. Add sunflower seeds and linseed-blueberry-mix. Whisk 3 dl rye flour into the mixture. Gradually knead in the wheat flour and keep kneagdin the dough until it’s smooth and elastic, about 10 minutes.<\/p>\n

\nCover and leave to rise at room temperature for 30 minutes.\u00a0<\/p>\n

\nForm the dough into two loaves on a floured work surface. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise for 30 minutes.\u00a0<\/p>\n

\nPreheat the oven to 200\u00b0C. Bake for about 40\u201350 minutes. The bread is ready if it sounds hollow, when you knock on its base.<\/p>\n

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