Rosemary Lingonberry Bread
Ingredients
- 1½ cups warm water
- ½ cup milk
- 1 tablespoon active dry yeast
- 1½ cups whole wheat flour
- 2 cups unbleached white flour (plus approx. ½ cup, see instructions)
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons melted butter
- 1 teaspoon salt
- ¾ cup fresh or frozen lingonberries
Instructions
- Butter a 5 x 9 inch bread pan. Dissolve yeast in warm water and milk. Mix in whole wheat flour, white flour, all other ingredients except for lingonberries. Stir gently until the wet dough feels stretchy. Let this sponge rest for 45 minutes. Add just enough flour to be able to handle dough and then turn out on a lightly floured board. Stretch and knead lightly, then wrap berries into the dough. If using frozen berries, treat them gently to avoid breaking. Dough should be soft. Form into loaf, place into buttered pan, and let rise until doubled in size, about 1 hour. Using frozen berries will extend the rising time by about 15 minutes. Bake at 350° F for 55 minutes.
