Swedish Vörtmix sachet 75g
300ml Porter (or water)
25g fresh yeast
25g butter softened
2/3dl (67ml) golden syrup
450ml Rye/ strong flour mix
450ml strong bread flour
50ml raisins (optional)
Vörtmix and the golden syrup are both available in our Simply Swedish Section.
Turn the oven on to 175 degrees and grease and flour a 2lb bread tin.
Pour the beer into a pan (we’ve also used stout successfully) and heat to finger warm. Add the yeast, syrup and sachet mix and stir well. Add flours and softened butter and then knead for 8 minutes (5 in a machine). During the last moments add your raisins and knead to ensure they are spread around the mixture and then let it rise for around 45mins. Knock it back and shape into a loaf tin to rise again and double in size (approx 45mins) then bake 175 degrees for 30-40 mins until golden brown and hollow sounding when you knock on the base.
