Wort bread

100 g melted butter
1 l dark beer or julmust, Christmas soda
50 g yeast for sweet breads
140 g Dansukker Bread Baking Syrup
4 g ground dried Seville orange peel
3 g ground cardamom
3 g ground ginger
6 g ground cloves
2 g allspice
120 g raisins
Approx. 1,800 g rye flour/wheat flour mix
12 g salt

Glaze
Dark beer/julmust Christmas soda
Dansukker Bread Baking Syrup

Melt the butter. Add the beer or julmust Christmas soda and heat to 37°C.

Crumble the yeast into a mixing bowl, add the liquid and stir until the yeast has dissolved.

Add the syrup, spices and raisins. Work in the flour gradually until the dough no longer clings to the sides of the bowl. Add the salt towards the end. Cover with a tea towel and leave to rise for about 30 minutes.

Put the dough on a floured board and knead it until it is smooth. Divide the dough into four pieces, roll into lengths and shape them into loaves. Divide the loaves between two parchment-lined baking sheets. Cover with a tea towel and leave to rise for 20-30 minutes.

Set the oven temperature to 250°C.

Brush the loaves with a dash of dark beer/julmust Christmas soda mixed with a little bread making syrup. Reduce the oven temperature to 200˚C and bake for about 40 minutes. Leave to cool on a rack, covered with a tea towel.