Lingonberry nut bread

Ingredients:

4 dl / 1 ½ cups apple juice, room-temperature
25 g / 0.9 oz fresh yeast
1 ½ dl / ½ cup dark molasses
1 tsp. salt
2 dl / 1 cup fresh or frozen lingonberries, crushed
70 g / 2 ½ oz walnuts, coarsely ground
9 dl / 3 ½ cups wheat flour
3 dl / 1 cup rye flour 
50 g / 1.8 oz melted butter or margarine

Dissolve the yeast in the apple juice. Add the rest of the ingredients and bring together into a dough. Divide evenly for two greased loaf tins. Let rise under a cloth for about 1 hour. Bake the loaves in a 175 °C/350 °F oven for 30 to 40 minutes. Turn the bread out and let cool. You can also make rolls with this dough, in which case bake in a 225 °C/425 °F oven for about 12 minutes.