"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." — WOLSELEY
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grated orange zest
2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
I've been baking bread for 40 years, and when I tried this yesterday, Hubby said it was the best bread I ever baked - and that's saying something if I do say so myself! I made a few changes because of Hubby's diabetes - no white flour allowed. Doubled the rye flour, and made up the rest with whole wheat and whole wheat "pastry" flour. Had to add about 1 more cup of flour total, and substituted Splenda for the 1/3 C sugar. But it came out great and didn't taste like "health food" at all! The aroma while it was baking was HEAVENLY.
Pretty good, but awfully spicy as written. Nice dessert-type bread.
I have been on a quest to find an orange rye like the recipe my late danish grandmother made. This is excellent and close to what I remember. She used make sandwiches with ham, swiss and mustard on it and it was so ono. I made one change suggested by another reviewer because I did not recall whole seeds in my grandma's bread. I ground the seeds and it worked out beautifully. I did have a problem with getting the bread to rise, so I pitched my yeast and next time I will make sure I use fresher yeast. I shared a loaf with my neighbors and they loved it too. Thanks for sharing.
I made this lower sodium and lower carb by salt and sugar substitutes and ground the seeds due to problems with whole seeds.Other than that followed recipe exactly as written. We enjoyed this bread very very much.A must try recipe!!!
This bread is unbelievably good! The flavor is off the charts. I couldn't believe I made something this good--it seriously tastes like something you'd order at a bakery. The texture is perfect, and not at all dried out the way whole grain homemade bread sometimes turns out. I don't have a bread machine, so I let it rise 2 hours, separated it into two loaf pans and let it rise another hour. I didn't have the anise or fennel, and I doubled the caraway. I will make this again and again. This is possibly my favorite bread of all time, and I wasn't a fan of rye until now.
This is a keeper! I've made this recipe twice and here's my contribution:I used a spice grinder for half the seeds and mortar and pestled the other half. Instead of proofing the yeast in warm water, I used coffee. I mixed a Tablespoon of plain yogurt into the milk.
Just took a picture of the bread I made using this recipes. I don't use bread mashines, so I mixed every thing up by hand, the bread turned out great. Thank you for the great recipes Mange tak (thanks in danish)
Dense compact loaf loaded with flavor! I'll be making this often during the holidays!
* Percent Daily Values are based on a 2,000 calorie diet.
Danish Spiced Rye Bread (Sigtebrod)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 49
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