A modern variation on our old traditional Vört bread. I make a pre-dough two days before and let the bread rise for a long time to get both airy and firm bread. If you work the dough by hand, it needs 20 minutes or 10 minutes in a dough machine. You can of course remove the raisins and the coffee gives an adult flavor. It goes well with traditional ham or in smaller slices with a good green mold cheese such as St Agur.
Swedish Vört bread
Pre- dough
25 g yeast
500ml water
4 dl weat flour
mix all together and let it in the fridge for at least 24h up to 2 weeks
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Ingredients
Pre -dough
3 dl porter or other dark beer
50 g fresh yeast
1 envelope vörtmix (à 75 g)
6 dl weat flour, with high protein (6 dl app 360 g)
1 dl raisin
1 dl water
1/2 dl veg oil
1 dl dark syrup
4 dl sifted rye (4 dl app ca 220 g)
3/4 tsp salt
1 tsp coffepowder
Work it all together for 10-20 min.
Let it rise in 1,5 h punch it down and let it rise again for an hour.
Work together two large loaves. let it rise in the fridge for app 2-3 h
Bake them in preheated oven 250° c for 5 min .
New temp 200°c for app 30 min or when the bread have a teperature of 96°c
