Vørterbrød
"For this bread you need a beer that is dark with a strong malt taste. The amount of flour may vary depending on how dry the flour is and the weather."
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 50 g fresh yeast
- 500 ml beer
- 50 g butter
- 1 cup treacle
- 2 teaspoons orange zest
- 1 1⁄2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 2 teaspoons ground cardamom
- 1 tablespoon salt
- 3 cups rye flour
- 3 cups flour, bread
- 3 cups raisins
directions
- Heat butter and treacle with spices. Set aside until luke warm.
- Add the yeast to the butter mix and mash in then add the beer and zest to the butter mix.
- Slowly add the flour and salt until you have a dough.
- Knead until it is elastic and soft.
- Turn into a greased bowl and prove until doubled in size.
- Preheat oven to 175°C.
- Turn onto floured workbench and punch down and then knead in the raisins.
- Form into 2 loaves, spray tops with water and place in oven.
- Bake for 50 mins, spraying tops of bread a couple more times during baking.
- Turn oven to 130C and bake a further 10 minutes.
- Cool on wire rack.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
