Bake Your Own Lingongrova Bread – Perfect for Snacks and School Lunchboxes

Lingongrova bread holds a special place in Swedish hearts, as well as for my kids. It's no wonder that it's a popular choice for both snacks and school break sandwiches. The sweet and tangy flavor of lingonberries combined with the rich and hearty character of whole-grain bread makes it a favorite for both kids and adults. I received a fantastic recipe from a colleague, and since my children love this bread (and we go through many loaves each week), I thought I’d share it with you. It’s simple to bake and perfect to freeze, so you always have fresh bread on hand.

 

Lingongrova is a classic dark bread rooted in the Swedish tradition of using whole grains and natural ingredients. Lingonberries, a common Nordic fruit, have long been a staple in Swedish cuisine because of their high nutritional value and long shelf life. The combination of fiber-rich whole-grain flours and the tangy sweetness of lingonberries makes lingongrova bread both healthy and delicious. This bread is not just tasty – it's also a way to pass on a piece of our Swedish culinary heritage to the next generation.

Ingredients:

 3 dl coarse rye flour

3 dl all-purpose flour

2 dl rolled oats

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 dl mix of seed: sunflower seeds, poppy seeds, flaxseeds, pumpkin seeds or any other seed of your choice 

3 ½ dl buttermilk or plain yogurt

2 eggs

1 dl lingonberry jam

1 dl light syrup

Additional liquid, such as milk, if needed

Method: 

1. In a medium bowl, mix together the dry ingredients: rye flour, all-purpose flour, oats, baking powder, baking soda, salt, and sunflower seeds.

2. In a large bowl, whisk together the wet ingredients: buttermilk (or yogurt), eggs, lingonberry jam, and light syrup.

3. Gradually stir the dry ingredients into the wet ingredients, mixing well. The batter should be sticky but not too wet. If it's too dry and resembles dough rather than batter, add a little more liquid, such as milk.

4. Pour the batter into a greased 2-liter bread tin. Bake in the lower part of the oven at 175°C for about 1 hour, or until the bread is dry in the middle. Use a thermometer to check that the internal temperature reaches 90°C (194°F).

5. Let the bread cool on a wire rack before slicing.

Enjoy your hearty, homemade rye and lingonberry bread—perfect for a wholesome snack, breakfast or packed into a school lunchbox! My favorite is to enjoy it with butter and cheese.

 Enjoy!