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Photo of Danish Spiced Rye Bread (Sigtebrod) by WOLSELEY

Danish Spiced Rye Bread (Sigtebrod)

Rated as 4.86 out of 5 Stars
34 made it  |  18 reviews   |  5 photos
36

Recipe by:

"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

3 h 25 m servings 287
Original recipe yields 16 servings (2 loaves)

Directions

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  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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Nutrition Facts


Per Serving: 287 calories; 5.5 53.5 6.4 13 189 Full nutrition

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Reviews

Read all reviews 18
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  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 bec...

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Most helpful critical review

Pretty good, but awfully spicy as written. Nice dessert-type bread.

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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 bec...

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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 mustar...

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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 br...

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This bread is unbelievably good! The flavor is off the charts. I couldn't believe I made something this good--it seriously tastes like something you'd order at a bakery. The texture is perfect, ...

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This is a keeper! I've made this recipe twice and here's my contribution:I used a spice grinder for half the seeds and mortar and pestled the other half. Instead of proofing the yeast in warm wa...

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Just took a picture of the bread I made using this recipes. I don't use bread mashines, so I mixed every thing up by hand, the bread turned out great. Thank you for the great recipes Mange tak (...

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Dense compact loaf loaded with flavor! I'll be making this often during the holidays!

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An excellent Christmas bread;I made two loaves today and plan to make two tomorrow! I substituted fennell for anise (just added 2 Tbsp instead of one) and 1 1/2 tsp. nutmeg and 1 1/2 tsp cinnamo...

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Wonderful alongside vegetable soup. Moist, sturdy, & rises well. After beginning to mix, I realized I did not have caraway OR anise, but the bread still turned out VERY flavorful with the othe...

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