Danish Spiced Rye Bread (Sigtebrod)

This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.

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

Ingredients

• 1 cup milk
• 1 teaspoon salt
• ⅓ cup white sugar
• 3 tablespoons butter
• 1 cup water
• 5 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• ½ cup light molasses
• 3 tablespoons butter, melted
• 1 tablespoon grated orange zest
• 2 cups rye flour
• 1 tablespoon caraway seed
• ¼ cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon anise seed
• 1 tablespoon fennel seed
• 1 tablespoon cardamom

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.