Spiced malt bread for Christmas: recipe and storage

Spiced malt bread belongs on the Christmas table: dark, sweet and fragrant, made for ham and festive breakfast sandwiches. Here is a recipe using a bottled malt drink, plus ways to store the loaves through the holiday.

Ingredients for two loaves

• 50 g fresh yeast
• 5 dl vørterøl, Norwegian malt drink
• 50 g butter
• 1 dl dark syrup
• 2 tsp dried bitter orange peel
• 1 tsp ground cloves
• 1 tsp ground ginger
• 2 tsp salt
• 2 dl raisins
• 6 dl finely milled rye flour
• 8 dl plain wheat flour

How to bake spiced malt bread

1. 1
   Warm and dissolve

   Melt the butter, add the malt drink and bring the mixture to lukewarm. Dissolve the yeast in the liquid, then add syrup, spices and salt.

2. 2
   Knead the dough

   Add raisins and flour and knead until smooth, around 10 minutes by machine. Cover and leave to rise for about 40 minutes.

3. 3
   Shape and prove again

   Shape two long loaves, put them on a tray and prove for about 30 minutes, judging the rise as well as the time. Prick the surface lightly with a fork.

4. 4
   Bake and glaze

   Bake at 180 °C for about 35 to 40 minutes, until baked through. Brush the hot loaves with a little diluted syrup for a glossy, dark surface.

Bake ahead: the flavour develops

Malt bread often tastes better after a couple of days: the spices and syrup blend, and the crumb slices more neatly. The weekend before Christmas can be a useful baking date, depending on the calendar. Cool completely, wrap and let the loaves rest. A bag that balances breathability and moisture retention helps keep them moist. Treat 7 to 10 days as a freshness estimate, not guaranteed safe storage. For planning, see Christmas baking ahead of time.

Freezing malt bread

If you bake earlier, use the freezer. Malt bread keeps good quality for 2 to 3 months when wrapped properly. Freeze whole or half loaves once cooled on baking day, then thaw slowly in their wrapping at room temperature. See freezing bread properly and meet other varieties in Christmas breads and their storage.

Frequently asked questions