I try to bake most of the bread that we eat for several reasons. Having warm and fresh bread and saving money are the most important. Recently I found a recipe for lingonberry rolls from a magazine called Yheishyvä and thought I’d share it with you. I substituted flax seeds with ground flax seeds, because human body can absorb the nutrients from ground seeds much better. I also increased the amount of lingonberries and decreased amount of oil. I have also made these with sunflower seeds, and they were great too.
(18 big or 24 small)
5 dl water
1 tsp salt
2 tbsp syrup or molasses
0,75 dl ground flax seeds (or 1 dl sunflower seeds)
4 dl rye flour
6-7 dl wheat flour
0,5 dl oil
2 dl lingonberries (can be partially crushed)
Dissolve the yeast in lukewarm water. Add salt, syrup, flax seeds and rye flour. Knead the dough into a firm ball with wheat flour. Add the oil and more flour if needed. Cover with a towel and allow to rise.
Sprinkle flour on the table and put the dough on it. Put the lingonberries on top and fold the dough so the lingonberries will be inside it.Punch the dough down, lingonberries get mixed at the same time. Make 18 or 24 rolls, put them on baking sheet, cover with towel and allow to rise about 10 minutes. Bake 10-15 minutes in 225 Celsius degrees.