Vörtbröd Scandinavian Bread, Sweet Spiced with Orange Aroma
🧂 Ingredients
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- 300 grams medium-protein all-purpose flour
- 200 grams whole wheat flour
- 7 grams instant yeast
- 80 grams brown sugar, finely grated
- 60 ml molasses syrup or liquid palm sugar
- 200 ml warm milk
- 50 grams unsalted butter, melted
- 1 tsp grated orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground anise (fennel/anise powder)
- 1/2 tsp ground ginger
- 1 tsp salt
- 1 egg, beaten for glazing
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👩🍳 Instructions
- 1 Combine the warm milk, instant yeast, and 1 tsp brown sugar in a small bowl. Let it sit for 10 minutes until foamy, which signals the yeast is active.
- 2 In a large bowl, mix the all-purpose flour, whole wheat flour, remaining brown sugar, salt, cinnamon, anise, ground ginger, and grated orange zest. Stir until well combined.
- 3 Make a well in the center of the flour mixture, then pour in the yeast mixture, molasses syrup, and melted butter. Stir with a wooden spoon until it forms a rough dough.
- 4 Knead the dough on a floured surface for 10-12 minutes until smooth and elastic. The dough will be slightly sticky due to the whole wheat flour; add a little more flour if needed.
- 5 Shape the dough into a ball, place it in a greased bowl, and cover with a damp cloth. Let it rest in a warm place for 60-75 minutes until doubled in size.
- 6 Punch down the dough, then shape it into a round or oval loaf as you like. Place it on a baking sheet lined with parchment paper.
- 7 Cover again and let it rest for 30-40 minutes for the second proofing until it has risen.
- 8 Preheat the oven to 190°C (375°F). Brush the surface of the bread with beaten egg so it turns glossy when baked.
- 9 Bake for 30-35 minutes until the surface of the bread is golden brown and sounds hollow with a 'tok-tok' when the bottom is tapped.
- 10 Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving with butter.
💡 Tips
• Make sure the milk isn't too hot (around 37-40°C/99-104°F) when mixing in the yeast, as too high a temperature can kill the yeast.
• If you don't have anise powder, you can substitute a small amount of ground cardamom for a similar signature Scandinavian spice aroma.
• This bread tastes even better if left to rest overnight after cooling, as the spice aroma will be more absorbed the next day.
• Store in an airtight container and it will keep for 3-4 days at room temperature, or freeze for up to 1 month to have festive bread on hand.
📊 Nutrition Facts / serving
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