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Danish Spiced Rye Bread (Sigtebrod)
Danish Spiced Rye Bread (Sigtebrod)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
205 minutes
A festive Danish spiced rye bread perfect for breakfast, sandwiches, or holiday dinners. Bursting with warm spices for a beloved family tradition.
Ingredients:
  • 1 cup milk
  • 1 cup water
  • 3 tablespoons butter
  • 0.5 cup light molasses
  • 0.33333334326744 cup white sugar
  • 1 tablespoon grated orange zest
  • 1 tablespoon fennel seed
  • 1 tablespoon anise seed
  • 1 tablespoon caraway seed
  • 1 tablespoon cardamom
  • 2 (.25 ounce) packages active dry yeast
  • 0.25 cup warm water (110 degrees F/45 degrees C)
  • 2 cups rye flour
  • 5 cups all-purpose flour
  • 3 tablespoons butter, melted
Instructions:
  • In a saucepan, warm the milk until small bubbles form around the edges, being careful not to let it boil. Remove from heat and mix in water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom, and salt. Let it cool for 30 minutes at room temperature.
  • Combine yeast and warm water in a bread maker, allowing it to rest for 5 minutes. Pour in the cooled milk and spice mixture, followed by adding the flour. Run the bread machine on the dough cycle.
  • Grease two 9x5 inch loaf pans. After the dough cycle finishes, take out the dough, split it in half, shape into 2 loaves, and put them in the pans. Cover and let rise for 30 minutes, or until poking leaves a small dent.
  • Preheat oven to 375°F (190°C) for optimal baking results.
  • Bake the loaves for 35 to 40 minutes until they have a hollow sound when tapped on the bottom. Brush with melted butter while hot and allow to cool before serving.

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