While other berries are already gone for this season, lingonberries are still abundant in Sweden and, during September, they are sold at every corner for really nothing.
Lingonbröd, lingonberry bread, is a classic Swedish bread. I wanted to try a version different from the traditional one, which is sweet, and instead leave the nice sour taste of the lingonberries unspoiled. The result is a lovely bread with quite a bite that goes great with strong accompaniments, like salted butter, pickles or salmon, to name a few. And with chocolate spread obviously – is there any bread that does not go well with chocolate? You can try your hands at this berry rye loaf using any type of berry. And, it may actually work even with frozen berries (scroll down for the method).
This is the third part of my little rye collection. The dough is similar to the one I used for my light rye loaf and for the apple and raisins rye focaccia. However, there was somewhat less rye in this formula and the dough was more hydrated (I added more water, following MC method for incremental hydration).
LINGONBERRY RYE SOURDOUGH
You need: 369 g liquid rye leaven*, 469 g water, 443 bread flour, 295 Swedish white rye** (made by 177 g all-purpose wheat + 118 g white rye), 70 g whole rye, 3 teaspoon marine salt, 150 g fresh lingonberry (or other berries, fresh or frozen).
*liquid rye leaven: the night before making the final dough, take out 34 g mature 100% sourdough starter and combine it with 204 g water, 65 g bread flour and 100 g Swedish white rye** (made by 60 g all-purpose wheat + 40 g white rye). It can be used 12 to 16 hours afterwards.
**Swedish white rye flour: it is a mix of finely ground rye flour (40%) and all-purpose wheat flour (60%).
Note: all the flour I used is organic and stone-ground.
How to: Dissolve the liquid rye leaven into the water and add the flours, already combined. Mix for 4 minutes at low speed (or knead for 8 minutes by hand). Let rest covered for 30 minutes (autolysis). Add the salt and knead for further 4-5 minutes at slightly higher speed (or for 10 minutes by hand). Transfer in a large plastic bowl and mix in the berries by hand. Cover with plastic wrap. Make folds every 1/2 hour for the first 1 and 1/2 hours adding water with a spray bottle to prevent the dough to become dry. If you are using frozen berries, however, you will not need this extra hydration, as the berries will give the extra moist while they are defrosting.
After this interval of 1 and 1/2 hours with folds, let rest for 1 hour without folds and then shape. The dough makes 2-3 loaves.
Proofing: Let the shaped loaves rest in proofing baskets lined with whole-rye-floured kitchen towels for a minimum of 2 hours to a maximum of 4 hours (if 4 hours, half of the time must be spent in the refrigerator).
Baking: Preheat the oven to 250 degrees (Celsius, 482 Fahrenheit). Lower the temperature immediately to 230 degrees (Celsius, 446 Farhenheit) and bake for 30 minutes with initial steam (I poured a little water in the lower try when putting each loaf in – I baked one loaf at a time). After 30 minutes, further lower the temperature to 200 degrees (Celsius, 392 Farhenheit) and bake until the crust looks golden-brown on all sides and the loaf feels lighter when lifted.
CONSIDERATIONS: When I started this loaf I was thrilled to test how my rye dough would have behaved with fresh berries. It was surprising to see that the crumb was even more airy and open as compared with the berry-less version. I got the inspiration for a non-sweet berry loaf from bread muse MC, who recently posted a stunning blueberry spelt sourdough – which is planned for tomorrow with frozen blueberries in place of fresh ones… wish me luck! Hope you do not mind my experiments with bread. They are my honest tribute to the stuff of life, as our talented Francis-Olive would put it.
CONSIDERAZIONI: Questo pane e’ molto simile al mio pane di segale chiara (vedi post precedente per la ricetta), a cui ho aggiunto dei frutti di bosco freschi. Sono convinta che sia possibile riuscire a fare questo pane (o qualcosa di molto simile) anche con frutti di bosco surgelati. Domani infatti provero’ a rifare il pane di farro con i mirtilli della mia amica MC, usando, invece dei suoi mirtilli freschi, dei mirtilli congelati. Riusciro’? Stay tuned!
This bread will participate to the weekly bread collection yeastspotting. Thank you Susan!