Rating: 5 stars 4.8
25 Ratings
  • 5 star values: 23
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 hrs 30 mins
total:
3 hrs 25 mins
Servings:
16
Yield:
2 loaves
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

287 calories; protein 6.4g; carbohydrates 53.5g; fat 5.5g; cholesterol 12.7mg; sodium 188.7mg. Full Nutrition
Advertisement