Danish Spiced Rye Bread (Sigtebrod)

Danish Spiced Rye Bread (Sigtebrod)

14 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    3 h 25 m
WOLSELEY
Recipe by  WOLSELEY

“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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Ingredients

Adjust Servings

Original recipe yields 2 loaves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C).
  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.

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Reviews (14)

Rate This Recipe
K-Mag
35

K-Mag

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 of 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
18

mauigirl

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 it 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.

Lerie
13

Lerie

I made this lower sodium and lower carb by salt and sugar substitutes and ground the seeds due to problems with whole seeds.Other than that followed recipe exactly as written. We enjoyed this bread very very much.A must try recipe!!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 53.5 g
  • 17%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Sauerkraut Rye Bread

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