ragnar roos

[rang'nar ro:s]

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.

Day 1

3 dl rye flour
3 dl boiling water (100 degrees centigrade)

Pour the boiling water over the flour and stir meticulously until a thick porridge has formed. Cover and set to rest overnight.

Day 2

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.