Danish Spiced Rye Bread (Sigtebrod)

By Anonymous -

“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.”


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

Directions:


  • Heat the milk in a medium saucepan until small bubbles form scalds and at the edges , but just before the milk reaches a boil . Remove pan from heat and stir in the water , butter, molasses , sugar , orange peel , anise , caraway , cardamom and salt; facilitate contact and cool at room temperature for 30 minutes.

  • In a bread machine , stir the yeast in the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture to the bread machine with the yeast mixture . The flour in the bread machine . Perform the bread machine on the dough cycle.

  • Grease two 9×5 inch loaf pans . When the dough cycle is complete , remove the dough from the machine, divide in the middle , in form 2 loaves into the prepared loaf pans and . Cover and let it rise for 30 minutes, or until your finger leaves a small dent if you put the bread .

  • 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 loaves with melted butter ; cool before serving .


Danish Spiced Rye Bread (Sigtebrod)

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