Great question — answering as the UphillTech team:
👋 Hej! Hej! American baker who married a Swede here. I've been making vörtbröd in the US and in Sweden. I mostly concur with Ecnerwal's comments that "wort" is not a common ingredient in modern vörtbröd recipes. I had this same question and consulted with my Swedish mother-in-law. From her collection of recipes — multiple binders and folders of yellowed newspaper and magazine clippings stained from kitchen use — none of them listed "wort" as an ingredient. All called for a combination of "bröd sirap" (syrup derived from beets), stout (dark) beer, and instant or fresh yeast. (And one even included dark soy sauce for color!) The vörtbröd loaves available seasonally in most standard Swedish...
Full answer by beausmith: https://cooking.stackexchange.com/a/129921 (CC BY-SA 4.0).
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