Best 2 Danish Spiced Rye Bread Sigtebrod Recipes

DANISH SPICED RYE BREAD (SIGTEBROD)

Danish Spiced Rye Bread (Sigtebrod) image

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.

Provided by WOLSELEY

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 3h25m

Yield 16

Number Of Ingredients 16

Ingredients

1 cup milk
1 cup water
3 tablespoons butter
½ cup light molasses
⅓ 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
¼ cup warm water (110 degrees F/45 degrees C)
2 cups rye flour
5 cups all-purpose flour
3 tablespoons butter, melted

Steps:

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.
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 : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

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