Danish Spiced Rye Bread (Sigtebrod)

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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 1 Servings
  • Prep
    20 mins
  • Cook
    35 mins
  • Serve in
    55 mins

Ingredients

  •   1 cup milk
  •   1 cup water
  •   3 tablespoons butter
  •   1/2 cup light molasses
  •   1/3 cup white sugar
  •   1 tablespoon grated orange zest
  •   1 tablespoon fennel seed
  •   1 tablespoon anise seed
  •   1 tablespoon caraway seed
  •   1 tablespoon cardamom
  •   1 teaspoon salt
  •   2 (.25 ounce) packages active dry yeast
  •   1/4 cup warm water (110 degrees F/45 degrees C)
  •   2 cups rye flour
  •   5 cups all-purpose flour
  •   3 tablespoons butter, melted

Instructions

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