Yoghurt/Buttermilk/Filmjölk Bread

A no-knead, no-yeast loaf you bake in the evening and let cool overnight for a ready-to-eat breakfast. Moist, hearty, and packed with good stuff.

Ingredients (by weight):

• 500 g filmjölk (or plain yogurt/buttermilk)
• 75 g dark syrup or honey
• 6 g salt
• 6 g baking soda
• 110 g sifted rye flour (or whole rye flour)
• 180 g all-purpose flour
• 85 g rolled oats
• 35 g sunflower or pumpkin seeds (optional)
• 30 g flaxseeds or sesame seeds (optional)
• 10 g oats or seeds for topping (optional)

Instructions:

1. Preheat your oven to 175°C (350°F).
2. In a large bowl, stir together filmjölk and syrup/honey. Add salt and baking soda and mix well.
3. Add all dry ingredients and stir into a thick, sticky batter.
4. Pour into a greased or parchment-lined loaf pan (about 1.5 liters).
5. Bake on the lower rack for 70-90 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool completely in the pan or on a wire rack.
   Tip: For best texture and sliceability, let it sit until room temperature. Use a thermometer if you need to or leave it for multiple hours.