Best 2 Danish Spice Rye Bread Recipes

Embark on a culinary journey to the heart of Denmark with our authentic Danish Spice Rye Bread. This traditional bread holds a special place in Danish cuisine, captivating taste buds with its unique blend of flavors and textures. The combination of rye flour, wheat flour, and a symphony of spices, including anise, fennel, and caraway, creates a harmonious balance that is both hearty and flavorful. Discover the secrets behind this beloved bread and indulge in the delightful recipes shared within this article.

**Rye Bread with Whole Rye:** Experience the classic Danish spice rye bread in its purest form. This recipe showcases the rustic charm of whole rye flour, resulting in a bread with a dense, chewy texture and a distinctive nutty flavor.

**Rye Bread with Light Rye Flour:** For those who prefer a lighter texture, this variation uses light rye flour, creating a bread that is still flavorful but with a more delicate crumb.

**Rye Bread with Spelt Flour:** Embrace the goodness of ancient grains with this recipe that incorporates spelt flour. Spelt lends a slightly sweet and nutty flavor to the bread, creating a unique and wholesome variation.

**Rye Bread with Sourdough Starter:** Elevate your bread-making skills with this sourdough rye bread recipe. The tangy sourdough starter adds a delightful sour flavor and complexity to the bread, creating a truly artisanal loaf.

**Rye Bread with Whole Wheat Flour:** Create a healthier version of Danish spice rye bread by using whole wheat flour. This recipe combines the benefits of whole grains with the traditional flavors of rye bread, resulting in a nutritious and delicious loaf.

Ready your apron and embark on a delightful baking adventure. With these recipes, you'll be able to savor the authentic taste of Danish spice rye bread, whether you prefer it classic, light, hearty, or infused with the tang of sourdough. Each recipe offers a unique twist on this beloved bread, ensuring that there's a perfect loaf for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

DANISH SPICE RYE BREAD

Danish spice rye bread image

Full of flavor this is one of my favorites. slightly spicy, sweet, hearty and smells wonderful. great for sandwiches, toast or just plain with butter. YUM!!

Provided by Gail Herbest

Categories Breads

Time 3h30m

Number Of Ingredients 15

Ingredients

1 c milk
1 c water
3 Tbsp butter
1/2 c molasses
1/3 c white sugar
1 Tbsp ground orange zest
1 Tbsp fennel seed
1 Tbsp anise seed
1 Tbsp caraway seeds ( you can substitute with celery seed)
1 Tbsp cardamom
1 tsp salt
5 tsp yeast
1/2 c warm water (110 degrees)
2 c rye flour
5 c bread flour (may use all purpose)

Steps:

1. Heat the milk and 1 cup water in microwave for 3 minutes (just before it reaches boiling) remove and add, 3 T butter, molasses, sugar, orange zest, fennel seed, anise seed, and caraway (or celery seed)cardamom and salt mix lightly and let steep for 30 minutes
2. after the 30 minutes, in a separate bowl add the yeast and 1/2 cup of warm water, let proof for 5-10 minutes until creamy
3. add the yeast mixture to the cooled milk/spice mixture
4. Gradually add the rye and white flour ( I mix mine together ahead of time) mix until well combined, dough will be slightly sticky
5. turn out on to a lightly floured surface and kneed for 6-7 minutes, place in a large well buttered bowl turn to coat. cover and let rise until doubled ( about 1 hour)
6. Punch down, divide dough in half, form into 2 loaves and place each in a well oiled 9x5 bread pans cover and allow to rise until doubled ( about 45 minutes)
7. Bake in preheated 375 degree oven for 30-35 minutes

DANISH RYE BREAD

Danish Rye Bread image

Provided by Melissa Yanc

Categories side-dish

Time 16h30m

Yield One 9-by-5-inch loaf; 4 to 6 servings

Number Of Ingredients 21

Ingredients

17.6 ounces (500 grams) bread or whole wheat flour
11.5 ounces (325 grams) water, at room temperature
0.7 ounces (20 grams) old sourdough starter
1.8 ounces (scant 1/4 cup) water, at room temperature
2.8 ounces (1/3 cup) bread flour
0.6 ounce (1 tablespoon) ripe sourdough starter (see Cook's Note)
1.4 ounces (1/3 cup) cracked rye
3.5 ounces (scant 1/2 cup) rye berries
5.5 ounces (2/3 cup) warm water (about 110 degrees F)
2.1 ounces (1/4 cup plus 1 teaspoon) buttermilk
1.6 ounces (3 tablespoons plus 1 teaspoon) brewed coffee, at room temperature
0.2 ounce (1 teaspoon) molasses
5.5 ounces (2/3 cup) water, at room temperature
5 ounces (2/3 cup) bread flour
1.2 ounces (2 tablespoons plus 1 teaspoon) dark rye flour
2.4 ounces (1/2 cup) brown flax seeds
1.2 ounces (1/4 cup) white sesame seeds
0.5 ounce (2 tablespoons) pepitas (shelled pumpkin seeds)
0.5 ounce (2 tablespoons) sunflower seeds
0.2 ounce (1 1/4 teaspoons) kosher salt
Canola or vegetable oil, for the pan

Steps:

For the sourdough feeder: Eight to 15 hours before mixing the levain, feed your starter by mixing the bread flour, water and old sourdough starter together in a medium bowl until smooth. Transfer to a storage container with a lid.
For the levain: Mix the bread flour, water and old sourdough starter together with your hands in a medium bowl until smooth. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The levain will be very dense and sticky.
For the rye soaker: While the levain is resting, mix the cracked rye, rye berries and warm water together with your hands in a medium bowl until combined. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The rye berries should soften and absorb almost all the water.
For the dough: Mix the buttermilk, coffee, molasses, water, bread flour, dark rye flour and levain together with your hands in a large bowl until the dough is smooth and well combined (it will be very wet and slightly stretchy). Allow to rest, covered, for about 1 hour at room temperature.
For the dry additions: Add the flax seeds, sesame seeds, pepitas, sunflower seeds, salt and the rye soaker to the dough and incorporate by folding the dough onto itself using a rubber spatula or your hands (wet them first with water). Allow to rest, covered, for about 30 minutes at room temperature.
Fold the dough onto itself using a rubber spatula or your wet hands about 6 times. Allow to rest, covered, for about 30 minutes. Repeat this process 3 more times (for a total of 4 folding and resting turns). With each fold, the dough will rise slightly and become more stretchy from the sourdough starter.
For baking: Preheat the oven to 450 degrees F. Coat a 9-by-5-inch loaf pan lightly with some oil.
Wet your hands with water, gather the dough and place it into the prepared loaf pan as one whole piece. Let it sit, uncovered, at room temperature for 20 minutes to form a skin and slightly rise.
Bake until the bread is well browned and a toothpick inserted in the center comes out clean, about 1 hour. Unmold immediately onto a wire rack, top-side down, and cool completely.

Tips:

Use a kitchen scale to measure all your ingredients for accurate results.
Make sure your yeast is fresh and active. If you're not sure, proof it before using.
Knead the dough until it is smooth and elastic, about 10 minutes.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
Shape the dough into a loaf and place it in a greased loaf pan.
Let the dough rise again until it has doubled in size, about 1 hour.
Bake the bread in a preheated oven until it is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Let the bread cool completely before slicing and serving.

Conclusion:

Danish spice rye bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This bread is a great source of fiber and nutrients, and it is a good way to add some variety to your diet. If you are looking for a new bread to try, I highly recommend Danish spice rye bread.