Delicious bread filled with nutritious goodies.
50 g sunflower seeds
50 g raisins
59 g whole hazelnuts, shelled or unshelled
700 g sifted rye flour
1.75 dl plain flour
2 tsp baking soda
450 ml Swedish filmjolk (can be substituted with kefir or natural, unsweetened drinking yogurt)
180 ml golden syrup
50 g lingonberries (fresh or frozen)
Sesame seeds
For the pan
Cooking oil
Sesame seeds
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
Brush the Omnia Pan with the oil and then “flour” with the sesame seeds.
Mix the dry ingredients in a bowl. Stir the other ingredients into a separate bowl, then add the flour mixture. Stir until thoroughly mixed. You can do this with a wooden spoon and a minute or two is enough. The dough should be sticky, almost like a batter. Pour the dough into the Omnia Pan and sprinkle with sesame seeds.
Set the Omnia on your LPG cooker and turn up to low, just above the pilot setting. Bake the bread until it reaches an internal temperature of 96°C – about 55 minutes. Take the bread out of the Omnia Pan and let it cool on a rack.
Store in a plastic bag, where it will keep for about a week. If you prefer a less sweet bread, you can reduce the amount of syrup and increase the amount of filmjolk (or yogurt/kefir) instead.
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