Bakery, Recipes
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First Recipe Of 2021: Gluten-Free And Vegan Lingonberry Bread

I’m sitting in my quiet apartment with my blanket on, writing this blog post, while it’s snowing quietly outside. The white winter is here in Helsinki. I don’t complain much, except for this lovely puffy snow turning into ice and becoming a health hazard overnight (unless it continues to snow). If I didn’t write this blog post, I would be doing what, can you guess? Yes, bake! Because baking is cosy and intimate.

But instead of baking, I’m writing about it. And I decided to publish this recipe as the first one for 2021. Let’s hope it brings, ehm, luck!

So, lingonberries, hmm… This is one of the berries I got to know after I moved to Finland. They are very sour, so they go well with savoury dishes, but sometimes with sweet ones too. It also goes excellent hand-in-hand in a bread dough like this.

I saw this recipe in a gluten-free cookbook I’ve had for many years. I finally decided to give it a try, but of course, I had to make my own twists. I made quite a bit of change in the instructions, which (I believe) made it easier and worked better with the dough.

This is essentially a straightforward recipe where you have wet ingredients and dry ingredients, and you mix them. You let the dough to rise for a couple of hours and then transfer to a tray, into the oven, boom you’re done. I recommend having it completely cooled down on a wire rack before slicing it. And provided that you cover it well, the leftovers taste great as well. Enjoy!

Ingredients:

Difficulty: Easy
(makes 1 round bread)

Printable PDF-recipe (no photos)

2 dl + 2 tbsp (or 1 cup minus 2 tbsp or 150 gr.) teff flour
2.5 dl (or 1 cup or 125 gr.) oat flour*
2 tbsp psyllium husk
1 tsp xanthan gum
1.5 tsp salt
1 dl + 2 tbsp (or 1/2 cup + 2 tsp or 50 gr.) rolled oats
3 dl (or 1 cup + 3 tbsp + 1 tsp or 300 gr.) warm water (not so hot)
20 gr. fresh yeast
1/2 dl (or 3 tbsp + 1 tsp or 60 gr.) dark syrup**
100 + 50 gr. lingonberries, divided (I used fresh)

extra teff flour to spread on baking paper and the bread

*Make sure the oat-related ingredients are gluten-free if you’re following that diet.
**Can be replaced with molasses.

  1. In a medium bowl, put the first 6 ingredients and whisk a little. Set aside.

2. In a larger bowl, put warm water, fresh yeast and dark syrup (or molasses) and whisk well.

3. Add 100 gr. of lingonberries into the dry ingredients mixture from step 1 and mix.

4. Add flour mixture into the water mixture and fold gently so that the berries don’t turn into a mush.

5. Add remaining 50 gr. of lingonberries and gently fold the dough into a bowl shape using your spatula. Cover the bowl with a stretch film and let it sit in a warm place for 2 hours.

6. Preheat the oven to 225C. Put a baking paper on a baking tray.

7. Uncover the bread dough. Spread some teff flour on the baking paper. Put the bread dough on the paper, shaping it into a nice round bread form. Spread a little more teff flour on top of the dough. Put in the medium part of the oven and bake for about 50 min to 1 hour, until the top gets thick and crusty and you get a hollow sound when you tap the bread. Before you slice the bread, let it cool completely to room temperature on a wire rack. The bread tastes delicious on the day it’s baked, but leftovers taste great too – but don’t forget to cover it well. Enjoy!

2 Comments

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