Butter-Milk Loaf with Nuts and Lingonberries
3 dl wheat-flour
2 dl sifted rye-flour
1 1/4 dl graham-flour
1/2 dl wheat bran
1 1/2 crushed rye
1 dl hazelnuts
1/2 dl sunflower seed
1 tsp fennel seed
1/2 tsp caraway powder
1/2 tsp aniseed
1 tsp salt
2 tsp bicarbonate
1 dl lingonberries
1 dl golden syrup
6 dl butter-milk (I think you can use natural yogurt too)
Preheat the oven to 175 degrees C.
Chop the hazelnuts coarsely and put into a bowl.
Add all the dry ingredients including the spices and sift into the bowl. Mix it together.
Add the golden syrup, lingonberries and the butter-milk. Mix it all together quickly.
Put the sticky dough into a greased 1 1/2 liters bread-tin. Don't let the bread-tin be filled more than 2/3 since the bread will rise in the oven.
Bake the bread in the middle of the oven for about 90 minutes. Cover with foil if the loaf starts to get to dark.
You can add the flavours you like to this bread, use different kind of spices, other kind of nuts and seeds or dried fruits. I for example added lingonberries to the original recipe since I like the taste. You can use raisins, dried apricots, mashed or grated apples, carrots, well basically anything you like.