Lingonberry Bread

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. 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!