Bread flavored with wort

One of Johan's favorite at Christmas is bread flavored with wort. I've always had problems with bread which contains raisins and other fruits, but what do you not do as a good girlfriend sometimes? There was a lot of bread, after that I had in not even half of the flour, I realized that my big bowl would not be enough, so I had to bring out the extra big bowl instead, so that the dough would have room to rise as well.

Bread flavored with wort

Makes 4 loaves
50 g yeast
100 g butter
1 l wort (or 1/3 cup of concentrated wort and 3 3/4 cups of water)
1 tbsp salt
3/4 cup dark syrup
1 tsp ground cloves
2 kg sifted rye flour (3 ½ l)
1 3/4 cup raisins (optional)

Crumble the yeast into a bowl. Melt the butter in a saucepan. Then add the wort and heat until it is lukewarm. Dissolve the yeast with the liquid. Add the salt, syrup, spices, raisins, and almost all the flour (you can feel your way around with the flour, it is possible that you doesn't need all of it). Work it all together into a dough and let rise covered for 1 hour. Knead the dough on a floured surface and shape into four loaves (or use bread molds like me). Prover loaves once again, covered, for 30 minutes. Preheat the oven to 200 degrees C and bake in the lower part of the oven for 40 minutes. Let cool on a bread rack under a tea towel.

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