VÖRT BREAD
TOTAL TIME: 2H
Try the rich culinary tradition of Sweden with our Vörtbröd, a seasonal delight cherished during Christmas.This flavourful bread, is a staple at the Julbord, the Swedish Christmas buffet. It is great with good butter, paired with a slice of mature Cheddar cheese. It's a versatile delight that brings Scandinavian warmth to any occasion. Indulge in the heartwarming flavours of Nordic's this
festive season, and elevate your culinary traditions with our Vörtbröd. The essence of Scandinavian culinary delight is just a slice away.
1. MIX THE INGREDIENTS
Heat up 400ml of water or beer to lukewarm and mix in bag g until dissolved and then bag h. After that add bag i and bag j and 20g of oil. Mix it together and then add bag k. Knead the dough for 10 min in a mixer or by hand. Cover the bowl with a tea towel and let it rest for 30 min.
When adding the ingredients, ensure that the water (or beer) is lukewarm, but not warmer than that. You can check the temperature by placing your finger in the liquid. If it feels room temperature and not hot, it is at the desired temperature.
2. KNEAD THE DOUGH
Knead the dough for a good 10 min to make sure gluten threads has formed. To ensure that the dough has achieved the desired consistency and the gluten strands have developed properly, do a gluten test. Take a small portion of the dough and gently stretch it. The dough should exhibit elasticity, appearing thin and fine. You should be able to pull the dough without it breaking. If the dough does break, it indicates that further development is needed. Place the dough back in the mixer (or by hand) and work it for an additional minute to enhance gluten formation.
3. LET THE DOUGH REST
Cover the dough with a clean tea towel and allow it to rise for about 30 min. The rising time may vary depending on the temperature in your kitchen. Warmer temperatures will require a shorter rise, while cooler temperatures may require a bit more time. The dough is ready when it have nearly doubled in size.
4. DIVDE DOUGH IN TWO
Pour out a little flour on the kitchen bench and put the dough on it. Divide the dough into two parts to make two loaves. Do this by rolling each half of the dough into a ball, then carefully flatten it with the palm of your hand, and fold one half towards the middle and then fold over the other half. Roll them out a little if needed so that they are the same length as the loaf pan. Place the "seam" down, so that the smooth part of the loaf faces up. Grease the pans with a little oil and place the loaves in them. If you don't have loaf pans, just put the loaves on a oven tray cover with parchment paper.
5. LET THE LOAVES REST & RISE
Cover with tea towel and leave to rise for about 30-40 minutes, The should have almost doubled in size. Preheat your oven to 200°C if using a conventional oven or 175°C for a fan-forced oven.
6. BAKE
Bake in the lower part of the oven for 30–40 minutes. Leave them to rest in the pans for
10 minutes before placing the loaves on a cooling rack and allow to cool completely
before cutting them. Enjoy!