At Christmas one in Sweden and the Vörtbröd, the word from the Old High German Voert comes when it called herbs. At Christmas time you can already buy all Vörtbröd course completed, which means but that one must also accept the often very strong spice taste. Vörtbröd is often used on Uppesittarkväll and on Christmas Eve for the double i Grytan.
As in Sweden although many Vörtbröd like, but not very strong, industrial Würzgeschmack, bake many Vörtbröd their own, which also led to we now find a variety of different recipes, but all have one thing in common: Vörtbröd cooked with dark beer, usually Porter, and dark syrup.
for two loaves of bread you need 50 g butter, 0.66 liters of water, 0.1 liters of dark syrup, 1 fresh yeast, 1.3 kg of flour (wheat + rye) and the spices . In Sweden you can buy a prepared Hewürzmischung course, but the taste is refined, if you prepared yourself of clove, cinnamon, ginger, cardamom, salt and sugar, its own mixture, wherein none of the spices over a flat should take teaspoon.
As for the liquid, it must be half of that dark beer. Depending on the flavor of beer can also be used exclusively to replace half of them through water, or use but also Julmust . Because of the ferment 2 / 3 of the flour must be wheat flour, whole wheat flour also being the bread a great flavor.
Preparing Vörtbröd is relatively simple: First, the melted butter in a saucepan. Then added the liquid added, and heat it to be about 37 degrees. Now the yeast is dissolved with a little liquid before zugießt the rest of the mixture. Now, all ingredients used in the liquid and it kneads the dough, unless he is easily detached from the bowl. Afterwards, the dough forty minutes to go before it again, you may see in adding a little flour, well-kneaded and shaped into two loaves. Well have to go the loaves just another 30 minutes before they are baked at 200 degrees 30 to 40 minutes.
Copyright text and photos: Herbert Karlin
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