1. Food

Lingonberry Bread (well, sort of)

By August 21, 2009

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Last time I was at IKEA, I couldn't help but pick up a package of their Finax Lingonberry Bread mix. After all, could there really be a better combination than homemade bread and lingonberries?

One look at the picture on the package told me that I'd be baking a yeasted bread rather than the fruited quick bread I'd expected at first glance. "Hmmmm, interesting," I thought.

I was pleased both with the ease with which my two loaves came together (basically all you do is combine the mix with the included yeast packet, add water, knead, allow to rise, form into loaves, and bake if you have a stand mixer, there's very little actual time or "hand's-on" labor involved). The smell of the peasant-like loaves as they baked was glorious, and as a confirmed dark bread lover, I was delighted with the dense texture and strong whole-grain flavor of the finished bread.

The only thing missing in my beautiful loaves was well lingonberries. Even with my new bifocals I could hardly spot one in the mix, and they totally eluded my sophisticated taste buds (capable of distinguishing ten different types of pickled herring). Good thing I had some great lingonberry preserves on hand to spread on top!

Please read my full review here.

IKEA's Finax Lingonberry Bread mix image & copy: 2009 Kari Diehl, licensed to About.com.


August 24, 2009 at 5:58 pm
(1) molly says:

Wait – are you saying the mix didn’t have *any* lingonberries in it? Or just a sad-sack few? Do you have a recipe for lingonberry bread that’s better then the mix? Can you create one for us? :)

August 25, 2009 at 12:17 pm
(2) scandinavianfood says:

Just a sad-sack few, Molly. :D . Once I’ve harvested my lingonberries this year, I’ll get busy and see if I can’t come up with a yummy home-made alternative (although I think that berries generally shine better in sweet quick breads than in yeasted ones).

April 16, 2010 at 11:07 am
(3) Futtimanette says:

That was my experience also. When I poured the batter into a bowl to mix it, I only spotted one small fleck of lingonberry. When baked, the bread resembles a classic whole wheat loaf, with about 1/2 of a lignonberry. (I found it!) The loaf was OK as a whole wheat loaf.

IMHO this bread should not be labeled “Lingonberry Bread,” but rather “Whole Wheat Bread with Partial Lingonberry Fragment.”

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