Danish Spiced Rye Bread (Sigtebrod)

Danish Spiced Rye Bread (Sigtebrod)
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    3 hrs 25 mins
  • SERVING
    16 People
  • VIEWS
    80

Embark on a culinary journey to Denmark with this deeply aromatic and flavorful rye bread. Infused with a symphony of spices, this Sigtebrod is the quintessential companion to open-faced sandwiches and a festive addition to any holiday table. Perfect for adding a spiced, rich taste to your daily bread.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    54 g
  • Cholesterol
    13 mg
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    3 g
  • Sodium
    189 mg
  • Sugar
    11 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before it 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.

02

Step

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 to the manufacturer's instructions.

03

Step

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; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves are poked, about 30 minutes.

04

Step

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

05

Step

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.

For a richer flavor, consider using dark molasses instead of light.
Ensure the milk-spice mixture has cooled adequately before adding it to the yeast to avoid killing the yeast.
If you prefer a slightly sweeter bread, increase the sugar by a tablespoon or two.
Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Carlie Bode

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 26 Ratings)
Total Reviews: (8)
  • May Koss

    I added some chopped walnuts and cranberries to the dough, and it was delicious. Thanks for the great recipe!

  • Deontae Renner

    The spice blend is perfect for the holidays. It adds a special touch to our Christmas table.

  • Toney Jenkins

    I found the bread a little too sweet for my taste. Next time, I'll reduce the amount of sugar.

  • Green Hahn

    I've made this recipe several times, and it always turns out great. It's become a staple in my kitchen.

  • Isaias Crist

    This bread is amazing! The spices are perfectly balanced, and the texture is just right. My family loved it!

  • Lulu Cummerata

    The bread machine makes this recipe so easy. I love the aroma that fills the house while it's baking.

  • Katlyn Schumm

    Easy to follow recipe with amazing results! Will definitely bake again!

  • Geraldine Collier

    This recipe is a keeper! It's so much better than store-bought rye bread.

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