Lingonberry Oat Bread (Puolukka-kauraleipä)
recipe

A delicious and wholesome bread made with whole wheat and oats, featuring the tartness of lingonberries.
Preparation Time: 6 hours (including rising time)
Serving Size: 12 slices
Ingredients:
- 400 g whole wheat flour
- 50 g oat flour
- 50 g large rolled oats
- 370 g hot water
- 100 g wheat starter
- 8 - 10 g salt
- Approximately 100 ml olive oil
- Freeze-dried lingonberries (to taste)
Instructions:
1. Measure the rolled oats and pour hot water over them. Stir and let cool to body temperature.
2. Once cooled, mix in the wheat starter, flours, and salt. Stir well but do not knead.
3. Transfer the dough to another bowl greased with about 2 tablespoons of olive oil. Allow the dough to rest in autolyse for about 1 hour.
4. Let the dough rise for the first fermentation for about 4 hours, folding it about 4 times. Add freeze-dried lingonberries during the first fold.
5. Pre-shape the dough and let it rest on a bench for about 30 minutes before final shaping.
6. Place the shaped bread in a basket lined with a cloth and cover it with plastic wrap. Refrigerate at +4 degrees Celsius.
7. Before baking, make slashes on the bread. Bake the bread in a hot oven: initially at 250 degrees Celsius for 15 minutes, then uncovered at 225 degrees Celsius for 25 minutes.
8. Allow the bread to cool for one hour before serving.
Nutritional Information (per slice, based on 12 slices):
- Calories: 150
- Protein: 5 g
- Carbohydrates: 25 g
- Fat: 4 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 160 mg

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