Swedish wort bread

Here's how:

• 1

  Day 1

  Bring 3 dl of water to a boil and pour it over the stone-ground rye.
  Let the mixture cool. It’s best to let it sit at room temperature until the next day; feel free to cover it with a lid or some plastic wrap.

• 2

  Day 2

  Dissolve the yeast in the water, at about 25 °C, and add the scalded water.

• 3

  Mix in the vegetable oil, syrup, spices, and finally the flour.
  Knead into a smooth, supple dough—6 minutes on low and 4 minutes on high in a mixer. Double that time if you’re kneading by hand. 

• 4

  Add the raisins and stir gently for 2 minutes.

• 5

  Cover the dough with plastic wrap and let it rise for 60 minutes.

• 6

  Divide the dough into exactly three equal parts. Shape the pieces of dough into oblong loaves.

• 7

  Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for about 45 more minutes. Preheat the oven to 250 °C.

• 8

  Place the loaves in the oven and lower the temperature to 220 °C. Bake for about 25 minutes.