Gluten free vörtbröd

It is delicious, I think it is the best I have ever eaten and Vörtbröd is a must around Christmas time i Sweden. The shawl is finished and are waiting for Lucia for the premier wearing, I have started knitting on my favorite project again, in Pickles cashmerino silk, the yarn i amazing and the cardigan is growing beautifully. My cold is still keeping me home and tired, eating far to many gingerbread cookies and knitting all day but I’m hoping that one more night’s sleep will wipe it away. I really need to be well in the coming week.

Vörtbröd

Glutenfritt vörtbröd

1 packet torr jäst 12g (50g färsk jäst)
6.5 dl  Vatten 40ºC (37ºC)
1 tsk malda pomerans skal
1 tsk malda nejlikor
1 tsk bröd kryddor
1 tsk mald ingefära
1 msk pyssilumskal mjöl (fiber husk)
0.5 dl olja (majs eller liknande)
1 tsk salt
1 dl sirap
1 dl sultanrussin
1 dl PO-fiber
320 gram (5.3 dl) Jyttemjöl original

Blanda, jäst, vatten, kryddor, olja, sirap, salt,när jästen löst sig, tillsätt pyssilumskal mjöl och PO-fiber under omrörnig. Låt vila i 10 minuter. Tillsätt russin och större delen av mjölet, blanda väl. Täcköver med linneduk och låt jäsa i 30-40 minuter. Knåda degen och forma 4 brödkakor låt jäsa till dubbel storlek, cirka 30 minuter. Pensla med vatten för en krispigare yta.

Baka i mitten av ugnen i 175ºC i 45 minuter.

Gluten free Bread with Wort

1 packet dry yeast 12g (50g fresh yeast)
6.5 dl water 40 º C (37 º C)
1 teaspoon minced orange peel
1 teaspoon ground cloves
1 teaspoon bread spices
1 teaspoon ground ginger
1 tablespoon pyssilum shell flour (husk fiber)
0.5 dl oil (corn)
1 teaspoon salt
1 dl syrup
1 dl sultanas
1 dl PO fiber
320 grams (5.3 dl) Jytte flour original (naturally gluten free flour mix)

Mix, yeast, water, spices, oil, syrup and salt, when the yeast has dissolved, add the pyssilum shell flour and PO fiber, stirring. Let rest for 10 minutes. Add the raisins and most of the flour, mix well. Cover with a linen cloth and let rise for 30-40 minutes. Knead the dough and shape four loaves of bread, let rise until doubled in size, about 30 minutes. Brush with water for a crisp surface.

Bake in center of oven at 175 º C for 45 minutes.

Vörtbröd

Vörtbröd

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