Swedish “wort” bread (Vörtbröd) from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads (page 116) by David Norman

  • rice flour
  • ground ginger
  • all-purpose flour
  • ground cloves
  • instant yeast
  • whole rye flour
  • dried bitter orange peel
  • dark sugar beet syrup
  • porter beer-making kit
  • EYB Comments

    Can substitute stout beer-making kit or porter beer for porter beer-making kit, and cane syrup for dark beet sugar syrup. Scalded flour must sit overnight. Dough must ferment 1 hour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stout beer-making kit or porter beer for porter beer-making kit, and cane syrup for dark beet sugar syrup. Scalded flour must sit overnight. Dough must ferment 1 hour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.