Posted on January 18 2020
Usually we put the jam on the bread but this recipe from our manufacturer had the jam in the bread. This is really nice as a side to a cup of coffee with friends or instead of a muffin for a quick breakfast.
Equipment: Ankarsrum Mixer with ss bowl, roller and scraper attachment
Quantity 1 large or 2 small loaves
Preheat oven to 400 degrees
Though most Canadians are more familiar with Imperial measure for recipes measuring with grams and ml becomes easier in time and if you take note many of our measuring cups have both, just take a look. I also just set a cup on small scale sometimes and measure right into it, makes it so easy. Try it, you will see how easy and be glad you did as you will love this sweet bread.
- 450 ml milk
- 200 g cottage cheese
- 150 g yogurt
- 172 g lingonberry jam (I used Saskatoon Berry)
- 140 g maple syrup
- 480 g flour
- 140 g oats
- 130 g flax seeds
- 112 g pumpkin seeds
- 60 g raisins
- 1 tsp salt
- 4 tsp baking soda
• Set oven to 400 degrees.
• Place baking sheet paper in the baking pans.
• Assemble the assistant with the bowl, dough roller and dough knife.
• Mix all ingredients and divide the dough into the baking pans.
• Bake in the bottom of the oven for 35-45 minutes. (Mine took a bit longer when using 1 large pan
• Allow to cool in the baking pans, these breads stay juicy for a long time.
You will see in the last photo how I used a large pan to bake and then cut into thirds. I love doing this with a sweet loaf. Makes nice sized serving pieces as well for freezing I place each individually into vacuum seal packages and they keep for many months tasting like fresh upon opening. Nice and handy when someone drops by.