Food Pharmacy, Recipes
Published:
December 18, 2021
December 18, 2021
Vörtbröd – Swedish Christmas Bread
Vörtbröd, sometimes called wort loaf, is popular in Sweden at Christmas. This version is gluten free and full of fibers, yet very tasty! Some add raisins, some don’t. We simply don’t.
PrintVörtbröd – Swedish Christmas Bread
- Servings : 1 1x
Scale
Ingredients
25 g yeast
33 cl beer (gluten-free)
33 cl water
50 g melted butter
1/4 dl maple syrup
200 g teff
125 g sorghum
20 g of our own prebiotic fiber mixture (adlink)
2 teaspoons ground bitter orange
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground fennel seeds
1 teaspoon salt
40 g ground psyllium seeds
Instructions
- Melt the butter. Let cool.
- Measure out all the dry ingredients (except the psyllium seeds) and mix together in a small bowl.
- Crumble the yeast in a large bowl. Add beer, water, butter and syrup. Whisk well.
- Add the dry ingredients and whisk until everything is well mixed.
- Add the psyllium and whisk again.
- Cover the bowl with plastic and fabric and put in a warm place for 1 1/2 hours.
- Set the oven to 225 degrees.
- Pour the dough onto a sheet lined with parchment paper. Shape it into a loaf with a light hand. Cover with the fabric one more time and leave to rise for another 30 minutes.
- Bake the bread in the middle of the oven for just over an hour.
- Take out the bread and let it rest for a few hours.
