Moist, No-Yeast “Filmjolk” Bread
Delicious bread filled with nutritious goodies.
½ cup sunflower seeds
½ cup raisins
½ cup whole hazelnuts, shelled or unshelled
3 cups sifted rye flour
About 1 1/4 cups flour
2 tsp baking soda
Scant 2 cups Swedish filmjolk (can be substituted with kefir or natural, unsweetened drinking yogurt)
3/4 cup light molasses or dark Swedish baking syrup
½ cup lingonberries (fresh or frozen)
For the pan
Brush the Omnia Pan with the oil and then “flour” it 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 stove and turn to low, just above the pilot setting. Bake the bread until it reaches an internal temperature of 204 °F – 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 molasses/syrup and increase the amount of filmjolk (or yogurt/kefir) instead.