VORTBROD - SWEDISH CHRISTMAS BEER BREAD
Make and share this Vortbrod - Swedish Christmas Beer Bread recipe from Food.com.
Provided by Debbie R.
Categories Yeast Breads
Time 4h
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Dissolve the yeast in a big bowl with porter, beer, oil and molasses.
- Melt the butter with the spices and salt. Let it cool a little (it shouldn't feel hot when you put your finger in it) before adding to the yeast mixture.
- Mix in the raisins and flour a little at the time and work the dough slowly (by hand or y machine) until it's soft and elastic.
- Let the dough rise in the bowl to twice its size under a cloth.
- Turn on the oven to 200 C / 400 F / Gas mark 6.
- Make 2 loaves of bread, put them in an oven pan and let rise under a cloth for 1 hour.
- Bake for about 50 minutes, but lower the temperature to 150 C / 300 F / Gas mark 2 after 15 minutes.
- Let the loaves cool on a wire tray under a clean cloth.
Nutrition Facts : Calories 2065.7, Fat 26.2, SaturatedFat 14.1, Cholesterol 54.9, Sodium 3699.7, Carbohydrate 412, Fiber 17.4, Sugar 94.4, Protein 43.4
VöRTBRöD (SWEDISH "WORT" BREAD)
Vörtbröd, Swedish "Wort" Bread, is a flavorful rye bread with a soft crumb and a wonderful aroma.
Provided by Karen Kerr
Categories Bread
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Place the rye flour into a large heat proof bowl.
- Pour the boiling water over the flour and stir until all of the flour is incorporated.
- Cover the bowl with plastic wrap and let rest overnight, and up to 24 hours.
- Warm the beer until it reaches about 90 to 95 degrees F.
- In a small bowl, add 35 grams of the beer. Sprinkle the instant yeast over the beer and let the mixture sit for 5 minutes, until creamy.
- Add the butter to the pan with the rest of the beer and heat until the butter begins to melt. Remove from the heat and stir until the butter fully melts.
- Add half of the beer/butter mixture to the scalded rye and mix with your hands.
- Add the all purpose flour, orange zest, spices, and the yeast mixture. Slowly add the rest of the beer mixture and continue to mix with your hands until you have a smooth sponge.
- Cover and let rise until doubled in volume, about an hour.
- Add the flour, salt, and syrup to the sponge, and mix with your hands to incorporate everything. Continue to work the flour into the sponge with your hands. Use a dough scraper to help scrape the sides of the bowl to incorporate the ingredients into the center of the dough. This process should take about 3 minutes.
- Turn the dough out onto your work surface. Begin gently stretching the dough over itself and then flipping it over on your counter. Repeat this process for about about 5 minutes. The dough should become a little more cohesive.
- With floured hands, form the dough into a ball and add it back into the bowl, cover, and let rest for 30 minutes.
- Turn the dough out onto your work surface and press it into a flat circle, and then form it into a ball again. Place the ball back into the bowl, cover, and let rise again for 30 to 40 minutes.
- Heat the oven to 480 degrees F with a baking stone on the middle rack, and a steam pan on the lowest rack.
- Dust your work surface with flour and turn the dough out with the smooth side down. Divide the dough with a bench knife into two pieces. Form each piece into a ball, and let rest, covered, for 10 minutes.
- Flatten and roll each piece of dough into an oblong cylinder, trying to keep a uniform width from end to end. Place the dough onto a floured tea towel or couche, cover, and let rise until doubled, 30 to 45 minutes.
- Place the loaves onto a parchment lined baking peel and slash the tops widthwise about 4 to 5 times.
- Bring two cups of water to a boil and carefully add it to the steam pan (cover the oven window with a dish towel while you are pouring the water to protect it, then remove the towel) and close the oven door.
- Slide the loaves, parchment and all, onto the baking stone.
- Bake the loaves for 5 minutes, and then lower the temperature to 375 degrees F.
- Bake the loaves for 25 to 35 minutes, until the loaves reach an interior temperature of about 200 degrees F.
- Wrap the finished loaves in tea towels to cool completely on a wire rack.
Nutrition Facts :
BEER BREAD
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
Provided by Florence Fabricant
Categories easy, breads, quick breads, side dish
Time 40m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
BEER BREAD I
Beer Bread is a quick bread to make to accompany any beef dish. The type of beer you use will change the taste.
Provided by Jodi Regan
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 3
Steps:
- In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
- Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 27.4 g, Fat 0.3 g, Fiber 0.8 g, Protein 3.2 g, Sodium 398.1 mg, Sugar 3.2 g
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- Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan., Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps., Spoon the batter into the prepared pan, smoothing the top.
- Drizzle with the remaining 1 tablespoon melted butter., Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it., Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool., Wait until the bread cools completely before slicing.
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