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: 1 hr 20 mins
• 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

1. Heat butter and treacle with spices. Set aside until luke warm.
2. Add the yeast to the butter mix and mash in then add the beer and zest to the butter mix.
3. Slowly add the flour and salt until you have a dough.
4. Knead until it is elastic and soft.
5. Turn into a greased bowl and prove until doubled in size.
6. Preheat oven to 175°C.
7. Turn onto floured workbench and punch down and then knead in the raisins.
8. Form into 2 loaves, spray tops with water and place in oven.
9. Bake for 50 mins, spraying tops of bread a couple more times during baking.
10. Turn oven to 130C and bake a further 10 minutes.
11. Cool on wire rack.