Vörtbröd – Swedish Christmas Bread – Food Pharmacy

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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.


Vörtbröd – Swedish Christmas Bread

  • By : Food Pharmacy
  • Servings : 1 1x


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


  1. Melt the butter. Let cool.
  2. Measure out all the dry ingredients (except the psyllium seeds) and mix together in a small bowl.
  3. Crumble the yeast in a large bowl. Add beer, water, butter and syrup. Whisk well.
  4. Add the dry ingredients and whisk until everything is well mixed.
  5. Add the psyllium and whisk again.
  6. Cover the bowl with plastic and fabric and put in a warm place for 1 1/2 hours.
  7. Set the oven to 225 degrees.
  8. 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.
  9. Bake the bread in the middle of the oven for just over an hour.
  10. Take out the bread and let it rest for a few hours.



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