Swedish Christmas bread

in Sweden we call it vörtbröd, its a bread with beer, dark syrup and herbs. It’s a must all of December for me.

Here’s the recipe;

Makes two breads:

50 g of fresh yeast

3 dl Porter (Stout)

2.5 dl dark beer

50 g butter

0.5 dl rapeseed oil

0.5 tablespoon ground cardamom

1 dl dark bread syrup

0.5 tablespoons grind pomerans

1.5 tablespoons ground ginger

1 tablespoon ground clove

0.5 tablespoon ground cardamom

1 tablespoon salt

13.5 dl sifted rye

3 – 4 dl raisins

1, Dissolve the yeast into a bowl of porter, Beer, oil and syrup.

2, Melt the butter with the spices and salt. Allow to cool slightly before mixing it into the liquid.

3, Mix in a little flour at a time and work the dough slowly until it is soft and elastic.

4, Let the dough raise into the double-size in a covered bowl.

5, Put on the oven at 175 C.

6, Shape the two breads, and let them raise under a towel for an hour. Make sure there is no draught!

7, Bake the bread for about 50 minutes and lower the heat to 150 degrees after 15 minutes. Stick a needle into the bread to make sure it is properly baked! Let it cool on under a baking cloth

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Fabfoodieswede

In the eyes of a traveling foodie. Love traveling for food! Mail: fabfoodieswede@hotmail.com Insta: fabfoodieswede Insta: by.ma.lin Insta: interioranddecorating

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