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Ingredients
| 2% milk: 1 cup |
| water: 1 cup |
| salted butter: 3 Tbl |
| light molasses: 1/2 cup |
| granulated sugar: 1/3 cup |
| orange zest: 1 Tbl |
| fennel seed (whole): 1 Tbl |
| anise seed (whole): 1 Tbl |
| caraway seed: 1 Tbl |
| cardamom (ground): 1 Tbl |
| salt: 1 tsp |
| active dry yeast: 2 .25oz packages |
| water: 1/4 cup (warm (110 degrees f/45 degrees c)) |
| light rye flour: 2 cups |
| all-purpose flour (unsifted): 5 cups |
| salted butter: 3 Tbl (melted) |
Danish Spiced Rye Bread (Sigtebrod)
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
35 min -
Servings
16 serving(s)
Tags
Directions
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.