Danish Spiced Rye Bread (Sigtebrod)12 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 3 hr 25 min
“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.” - by WOLSELEY
Original recipe yields 2 loaves
- 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.
Amount Per Serving (16 total)
- 287 cal
- 5.5 g
- 53.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I've been baking bread for 40 years, and when I tried this yesterday, Hubby said it was the best bread I ever baked - and that's saying something if I do say so myself! I made a few changes because o..." See moref Hubby's diabetes - no white flour allowed. Doubled the rye flour, and made up the rest with whole wheat and whole wheat "pastry" flour. Had to add about 1 more cup of flour total, and substituted Splenda for the 1/3 C sugar. But it came out great and didn't taste like "health food" at all! The aroma while it was baking was HEAVENLY. "
mauigirl.. Intermediate not a
"I have been on a quest to find an orange rye like the recipe my late danish grandmother made. This is excellent and close to what I remember. She used make sandwiches with ham, swiss and mustard on i..." See moret and it was so ono. I made one change suggested by another reviewer because I did not recall whole seeds in my grandma's bread. I ground the seeds and it worked out beautifully. I did have a problem with getting the bread to rise, so I pitched my yeast and next time I will make sure I use fresher yeast. I shared a loaf with my neighbors and they loved it too. Thanks for sharing."
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