Name: Swedish Spice Bread (Vörtbröd)
Yield: 4 loaves, 1 pound 2 ounces (510 g) each
Cuisine: Swedish
Ingredients: 2 tablespoons (12 g) ground anise seed; About 1 pound 6 ounces (625 g) bread flour; 1½ ounces (40 g) fresh compressed yeast; 2 tablespoons (12 g) ground ginger; 9 ounces (255 g) medium rye flour; 2 cups (480 ml) porter, heated to 120°F (49°C); 1 cup (240 ml) or 12 ounces (340 g) molasses; 1 tablespoon (15 g) salt; 2 tablespoons (12 g) ground fennel seed; 2 teaspoons (4 g) ground cloves; Vegetable oil; Medium rye flour; 4 ounces (115 g) dark raisins; 2 ounces (55 g) unsalted butter, at room temperature; 8 ounces (225 g) Candied Orange Peel, finely chopped

Preparation info

4
loaves, 1 pound 2 ounces each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Vört is the Swedish word for “wort,” the sweet brown liquid that forms after the first three basic steps in beermaking are completed. The barley is first soaked to facilitate germination. The partially germinated kernels are then dried to stop the enzymes in the process of digesting the starch and to develop the proper color and flavor. Finally, the barley is mashed in warm water, reconstituting the enzymes and producing the wort, or vört. In the old days, this liquid could be

Ingredients

Method

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Ingredients

Method

Part of