Wort bread nr 1 2014

It is first advent and beginning of a lovely time during the year, the period of wort bread!!!!!

Wort bread is one of my favorite bread and I baked the first wort bread yesterday for this year and it taste lovely as usual to  todays breakfast. Always hard to decide which wort bread recepi that will be the years first bread.

Give it a try people!!! Heres comes the recipe for TWO BREAD!!!

Scalding

15 g hole dryed bitter orange peel

200 g rye flour

1 teaspoon minced ginger

1 teaspoon minced whole cardamom

0,5 teaspoon minced clove

500 g boiling water

Dough

150-200 g water, I used around 30 degree celcius

5 g fresh yeast, yes it should be 5 g.

60 g wort extract, liquid            

20 g salt

200 g dark syrup

800 g sifted rye

150 g raisins

HOW TO DO

Scalding day 1 evening, before bedtime: Boil the bitter orange peel for around 20-30 minuts and cut away the white fuzz. Shred and chop it in smal pieces. Mix the bitter orange peel, spices, flour and pour the hot boiling water on it. Mix firmly and let it cool down in room temperature over night.

Dough dag 2 morning: Mix the scalding with all the other dough ingredients. The dough should be sticky, not floating. Let it rest/proof in room temperature in a plastic box for around 8,5 hour .

Day 2 after noon/evening:  Divide the dough in two pieces and shape it on a floured table. Do not add to much flour to the bread. Let it proof for around 3 hour under a towel. Bake it in the owen, 270 degree celcius for 15 minutes. Lower the temperature to 200 degree celcius and continue for around 30 minutes. Quess it finish when the inner temperature of the bread is 98 degree celcius. Watch out so the bread crust not get to dark/black.

Then let it cool down and EAT!