Danish Spiced Rye Bread (Sigtebrod)

This Danish spiced rye bread (sigtebrod) relies on molasses, grated orange zest, fennel seed, anise seed, caraway seed, cardamom, and more for flavor.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 287 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup water
• 5 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 3 tablespoons butter, melted
• 1 tablespoon grated orange zest
• 2 cups rye flour
• 1 tablespoon caraway seed
• 1 tablespoon anise seed
• 1 tablespoon fennel seed
• 1 tablespoon cardamom
• 0.33333334326744 cup white sugar
• 0.25 cup warm water (110 degrees F/45 degrees C)
• 0.5 cup light molasses

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.

Step 3

Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.

Step 4

Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.

Step 5

Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.