-
-
My review
Danish Spiced Rye Bread (Sigtebrod)
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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 25 m servings 287 calsOriginal recipe yields 16 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 287 calories; 5.5 g fat; 53.5 g carbohydrates; 6.4 g protein; 13 mg cholesterol; 189 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1719 Ratings
-
-
-
-
-
Most helpful positive review
11/24/2008
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...
Most helpful critical review
12/4/2011
Pretty good, but awfully spicy as written. Nice dessert-type bread.
Most helpful
Most positive
Least positive
Newest
11/24/2008
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...
11/16/2010
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...
1/30/2010
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...
2/8/2011
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, ...
2/6/2011
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...
12/25/2010
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 (...
11/22/2008
Dense compact loaf loaded with flavor! I'll be making this often during the holidays!
11/27/2011
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...
8/15/2011
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...