A traditional Norwegian baking recipe found on kiwi.no
The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten wort cakes
for over 300 years in Norway.
500 g [1,1 lb] rye flour, sieved
500 g [1,1 lb] flour
1 teaspoon of ground pepper
0.5 teaspoon of ground clove
1 teaspoon of ground coriander
3 dl [0,6 pt] milk
1 dl [0,2 pt] golden syrup, Lyle’s or similar
50 g [1,75 oz] yeast
1 bottle of wort beer (0,7 pt)
This is what you do
 Mix the rye flour with half of the flour. Add the ground spices. Dissolve the yeast in lukewarm milk mixed with golden syrup. Add wort beer and stir the lukewarm liquid into the flour mixture.
 Knead the dough well and add more flour until the dough releases the side of the bowl. Cover with plastic and let the dough raise in a warm place to double in size. This takes about 1 hour.
 Divide the dough into two large or three smaller dough pieces. Knead and shape into round loaves. Place the loaves on the baking sheet with baking paper and let rise for about 30 minutes. Bake the bread at the bottom of the oven at 200 C / 390 F for about 40 minutes. If you want shiny cakes you can brush them with water.
If you want to go traditional serve the wort cakes buttered with Norwegian brown cheese – or for a more contemporary take on it, what about some French cheeses and a little chutney in a dish?