Vortbrod Recipe

• 1 7/8 ounces fresh Yeast
• 1 1/3 cups Porter
• 1 cup Dark Beer
• 1 7/8 ounces Butter
• ¼ cup Rapeseed Oil
• ½ cup Molasses
• ½ tbsp bitter Orange Peel (ground)
• 1½ tbsp Ginger (ground)
• 1 tbsp Cloves (ground)
• ½ tbsp Cardamom (ground)
• 1 tbsp Salt
• 5 2/3 cups Flour (rye and wheat)
• 1 1/3 cups Raisins

• Combine porter, beer, rapeseed oil and molasses in a large bowl.
• Add yeast and stir to dissolve it.
• Place a small saucepan on heat and melt butter.
• Add orange peel, ginger, cloves, cardamom and salt. Mix well.
• Remove and cool it to lukewarm.
• Add the butter mixture to the yeast mixture. Mix well.
• Add raisins and flour to the yeast mixture. Mix to form soft and elastic dough.
• Cover the dough with a cloth and allow it to rise until it has doubled its size.
• Preheat oven to 400 °F (200 °C).
• Divide the dough into 2 loaves.
• Place the loaves in an oven pan and let them rise for another 1 hour.
• Bake the loaves for 15 minutes.
• Reduce the oven temperature to 300 °F (150 °C) and bake for another 35 minutes.
• Remove the bread loaves and cool on a wire rack under a clean cloth.