Danish Spiced Rye Bread (Sigtebrod)

Danish spiced rye bread is a wonderful addition to any holiday table. Enjoy with butter and jam at breakfast, use for sandwiches, or serve with dinner as a part of a winter feast. The spices in this bread are sure to make it a family favorite and tradition.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 287 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup water
• 5 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 3 tablespoons butter, melted
• 1 tablespoon grated orange zest
• 2 cups rye flour
• 1 tablespoon caraway seed
• 1 tablespoon anise seed
• 1 tablespoon fennel seed
• 1 tablespoon cardamom
• 0.33333334326744 cup white sugar
• 0.25 cup warm water (110 degrees F/45 degrees C)
• 0.5 cup light molasses

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.

Step 3

In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.

Step 4

Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.

Step 5

Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.