With brambles in abundance in Yorkshire this summer there is a glut of early-season blackberries. To make use of some of that excess this is the Roundhay Bakehouse’s take on a non-sweet version of Lingonbröd created by Barbara Elisi at Bread & Compatico [1]. She, in turn, was inspired by MC’s blueberry spelt sourdough [2]. All of which is just how such things should be. The SD is strong and enhanced by the tart blackberries.
Like Barbara’s lingonberry bread, this goes perfectly with cheese, meats (especially thin-sliced venison or air-cured hams), and fish but is also delicious with jams and other spreads. It’s already sharp flavour also improves with time.
Here's the crumb shot....
Yield | |
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Source | Barbara Elisi at Bread & Compatico & MC at Farine - see links in Description |
Prep time | 21 hours |
Cooking time | 1 hour |
Total time | 22 hours |
NOTES & TIPS:
Like Barbara, all the flour I used is organic and stone-ground so, as ever, you will probably find hydration amounts and fermenting times vary with your own flours.