Winter spice bread - A wort variation
I baked this bread when trying to find an alternative to the Swedish wort bread, traditionally served during the christmas hollidays. It's lighter and has a more pronounced spicy tone than the traditional wort. The bread is great with a plate of cheese, or accompanying cold meats and saussages.
- 3 dl rye flour
- 3 dl boiling water
- Pour the boiling water over the flour and stir meticulously until a thick porridge has formed. Cover and set to rest overnight.
- 1.5 dl raisins
- 2.5 dl water
- 3 dl luke warm water (37 degrees centigrade)
- 25g fresh yeast
- 0.5 dl neutral oil
- 1.5 tsp salt
- 1.5 dl dark syrup
- 2 tsp ground dried ginger
- 2 tsp ground cloves
- 2 tsp ground cardamon seeds
- 2 tbsp crushed fennel seeds
- wheat flour
- Soak the rasins in water for a few hours.
- Shoot the raisins and set aside.
- Pour the draining water and the luke warm water in a large mixing bowl.
- Dissolve the yeast in the liquid.
- Add the salt, syrup, oil and spices.
- Add the scalded flour and stir until it has been properly dispersed.
- Start kneading the dough, Adding flour to a semi loose dough.
- Knid the dough for 15 minutes in a kniding machine, or 30 minutes by hand.
- Add the raisins and work them into the dough carefully.
Let the dough rest for 1h or until doubled in size.
- Turn on the oven, 200 degrees centigrade.
- Pour the dough onto a floured baking board. Cut the dough into 2 pieces and put these in greased baking tins.
- Let the loaves rest for 30 minutes.
- Bake the loaves for 20-25 minutes or until there's a hollow sound when tapping the bottom of the loaves and they feel light.
If the loaves feel too damp, they can be baked for a few minutes outside of the baking tins.
- Let the loaves cool off on a grille, covered in towels.