Easy buttermilk cranberry seed bread (filmjölkslimpa) | bitterbaker.com

Easy buttermilk cranberry seed bread (Filmjölkslimpa)

Before we start talking about the bread , I feel like I need to explain what filmjölk is. The simple explanation is that it’s the Swedish equivalent of American buttermilk. Although I have to say, that in their purest forms, they’re very different.

I don’t know anyone here that would have buttermilk with cereal for breakfast (and let the record show, neither would I). In Sweden, the buttermilk is somewhat creamier, with a smoother flavor – which makes it perfect for having with cereal (but yes, we do eat milk and cereal over there, too). My taste buds seem to think that American buttermilk is too loose, and too sour, for breakfast purposes..

Easy buttermilk cranberry seed bread | bitterbaker.com
Add your favorite nuts and seeds to the bread.

Not to say that buttermilk can’t be used for anything! We can still make a fantastic filmjölkslimpa with the buttermilk we have here. This loaf comes in many flavor combinations. Just like crispbread, you can basically put whatever you want in it. The basic concept remains the same. And oh boy, filmjölkslimpa has to be one the greatest inventions of all times. No yeast needed. No kneading needed. Only mixing ingredients, baking the loaf, and it’s done.

Normally, I would put lingonberry sauce in my bread, but since cranberry sauce is more common over here, that makes an excellent substitution. I refuse to make an extra trip to IKEA only because I need lingonberry sauce. I’m not that fanatic, believe it or not.

Easy buttermilk cranberry seed bread | bitterbaker.com
Paired with yoghurt, fruit and granola – it makes the perfect breakfast.

Filmjölkslimpa – Easy buttermilk cranberry seed bread
Total time: 5 minutes to mix ingredients. Then 1 hour and 45 minutes to bake the loaf. Makes 1 loaf.

Ingredients

  • 2 cups buttermilk
  • 1 can whole berry cranberry sauce (14 oz, or 397 g)
  • ½ cup chopped hazelnuts
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 cup flaxseeds
  • 1 cup oat bran
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp sea salt
  • 1 cup wheat germ
  • 2.5 cups whole wheat flour

Instructions
Preheat the oven to 390°F. Mix the buttermilk with the cranberry sauce in one bowl. In another bowl, mix all the dry ingredients. Stir in the dry ingredients in the buttermilk/cranberry sauce mix. Grease a loaf pan and pour the batter/dough in it (it will be kind of loose!). Bake the loaf for 1 hour and 45 minutes, until it has reached an inner temperature of 97°C, or 206.6°F.

Take the loaf out of the pan and let cool on a rack. Let it cool thoroughly to prevent the inside from being gooey when you cut it.

Enjoy!

Easy buttermilk cranberry seed bread | bitterbaker.com
No yeast needed, no rising needed, no kneading needed. Only mixing and baking.

Easy buttermilk cranberry seed bread | bitterbaker.com
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    25 thoughts on “Easy buttermilk cranberry seed bread (Filmjölkslimpa)

      1. Yvonne Rogell Post author

        Thanks Angie! Yes, the one I used was sweetened – I tried to find one that was unsweetened, but it was hard… But I think both will work perfectly! If you do the unsweetened kind, you might want to add like 1 tbsp of honey or something like that :)

        Reply
    1. john@kitchenriffs

      If you ever make your own butter, and taste the resulting buttermilk, it tastes nothing like the stuff that sold in stores in the US these days. I’m not sure if I’d want it with cereal, but I’d drink a glass of it – it’s really good! The stuff I buy? Yuck – just not very good. Anyway, this looks wonderful. It’s a new recipe to me, but one I should make – thanks so much.

      Reply
      1. Yvonne Rogell Post author

        Ooo, I might actually try that! That’s so interesting, I didn’t know you could do that, but I will definitely look into it. Thanks John! I think you’ll like this loaf, at least if you like breads with lots of nuts and seeds in it! :)

        Reply
    2. Pingback: Easy Buttermilk Cranberry Seed Bread | Recipe ArchiveRecipe Archive

    3. Lori

      You have 97F up there on your recipe. Does this have any eggs?

      It looks real good. It reminds me of the bread I ate when I was in Poland- lots of seeds- very hearty.

      Reply
    4. Shirley

      Hi!

      I just wanted to ask if 1 hour and 45 min to bake the bread isn’t a bit too long? The top was almost burned, so I turned the oven down a little. It could be just my oven. Thanks for the recipe :)

      Reply
      1. Yvonne Rogell Post author

        Yeah, I found that if I don’t leave it in there for that long then it doesn’t get done all the way through. You could also put tin foil on top of the bread if you find that the top gets too burned. That usually helps :)

        Reply
    5. Katie H

      I find that, for eating, US Kefir is a good substitute for Swedish fil. Buttermilk is kärnmjölk after all…

      Reply

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