VÖRTBRÖD | Swedish “Wort” Bread | 12 Days of Christmas 2023 pt.3

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and reduces sugar.

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Pour two bottles of stout or porter beer into a very large pot and bring to a boil.

Reduce the beer by half and weigh out 225 g of the liquid, then set aside to cool.

In the bowl of a stand mixer, pour in 225 g of the cooled reduced beer and 10 g of fresh yeast, whisk together.

Add 85 g of all-purpose flour and 60 g of fine rye flour, mix until you have a loose batter with no lumps, then cover and let rest for 30 minutes.

After resting, add 190 g of all-purpose flour, 45 g of fine rye flour, 60 g of bread syrup, 25 g of butter, 5 g of salt, and 3 g each of cardamom, cloves, cinnamon, and pomeran skull.

Mix on slow for 5 minutes using the hook attachment, then add 50 g of raisins and mix on slow for another 5 minutes.

Shape the dough into a ball, place it back in the bowl, cover with a towel, and let it rest for about 40 minutes.

Take the dough out, reshape it gently, and let it sit for 15-20 minutes to relax.

Shape the dough into a football shape and place it on a parchment-lined tray, then let it proof for 45 minutes to an hour.

Score the top of the dough at an angle, then place it in the oven.

Bake until done, then brush with melted butter immediately after removing from the oven.

Let the bread cool for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens