The website that had a recipe for “the ultimate lussebullar” also had one for “the ultimate Christmas wort bread”. The former was so great that I didn’t even go looking for an alternative recipe, just went straight for this one when I found it.
Baking any kind of bread in this cold house takes a lot longer than what the recipes say. I now turn on the radiator in the kitchen, even when I’m not cold myself, so that I can set the bread dough to rise next to it. Otherwise it takes forever and I’m not even sure that the dough will actually rise fully.
The result was absolutely delicious – just as dark and moist and fluffy and flavourful as a good wort bread should be.
[…] recently come to realize the awesomeness of a precision baking thermometer. The fancy recipe for wort bread strongly suggested using one to check that the bread is done, and that made it clear to me just how […]