Vörtbröd ett måste på julen för mig

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. Heat up the porter and Beer to 37C and then Pour It on top of the years. Add oil and syrup, and mix until It is dissolved.

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.

Enjoy!!

© Recipe and photo Malin Nordblom, Fab Foodie Swede

If you wan’t to use the photos please e-mail me first at fabfoodieswede@hotmail.com