Vortbrod (Beer Bread) Recipe

Name: Vortbrod (Beer Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups mild beer; 3 ¼ teaspoons dried yeast; 2 teaspoons salt; 7 cups sifted rye flour; 1 34 ounces butter; ½ cup molasses; 1 tablespoon orange peel; 1 teaspoon clove; 1 teaspoon ginger; ⅔ cup raisins

Servings: persons

1
Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it.
2
If it bubbles, etc., it's good to use.
3
Otherwise, no -- and you'd need to start over with fresh yeast that does work.
4
Bring butter, molasses, spices to a boil.
5
Cool so that it is slightly warm on wrist.
6
Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
7
Work and knead in enough of the flour to make a smooth, elastic dough.
8
Raisins should be added in toward the end of the kneading.
9
Allow to rise until doubled.
10
Divide into two pieces.
11
Shape into tins.
12
Let rise 30 minutes.
13
Bake at 350 degrees F for 40-50 minute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups mild beer, 3 ¼ teaspoons dried yeast, 2 teaspoons salt, 7 cups sifted rye flour, and more.

Yes, Vortbrod (Beer Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vortbrod (Beer Bread)

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