Vortbrod - Swedish Christmas Beer Bread

• 1 7/8 ounces fresh yeast
• 1 1/3 cups porter
• 1 cup dark beer
• 1 7/8 ounces butter
• 1/4 cup rapeseed oil
• 1/2 cup molasses
• 1/2 tablespoon ground bitter orange peel
• 1 1/2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1/2 tablespoon ground cardamom
• 1 tablespoon salt
• 5 2/3 cups flour (rye and wheat)
• 1 1/3 cups raisins

1. Dissolve the yeast in a big bowl with porter, beer, oil and molasses.
2. Melt the butter with the spices and salt. Let it cool a little (it shouldn't feel hot when you put your finger in it) before adding to the yeast mixture.
3. Mix in the raisins and flour a little at the time and work the dough slowly (by hand or y machine) until it's soft and elastic.
4. Let the dough rise in the bowl to twice its size under a cloth.
5. Turn on the oven to 200 C / 400 F / Gas mark 6.
6. Make 2 loaves of bread, put them in an oven pan and let rise under a cloth for 1 hour.
7. Bake for about 50 minutes, but lower the temperature to 150 C / 300 F / Gas mark 2 after 15 minutes.
8. Let the loaves cool on a wire tray under a clean cloth.

yeast, porter, dark beer, butter, rapeseed oil, molasses, ground bitter, ground ginger, ground cloves, ground cardamom, salt, flour, raisins

Taken from www.food.com/recipe/vortbrod-swedish-christmas-beer-bread-403311 (may not work)