Berry Nation
In Braiding Sweetgrass, botanist Robin Wall Kimmerer has many surprising things to say about non-human nature, and the most surprising of all is that there is no such thing. We are not excluded, and i...
We wanted to express the profound lowbush character and flavor, by itself and with some unexpected partners. Here’s a savory dinner bread, easy to make, featuring lingonberry and fresh rosemary. Adapted from a recipy by Carol Kaynor.
Makes 1 large loaf.
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
Preparation
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.
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