Danish Spiced Rye Bread (Sigtebrod) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 16, 2010
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.
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Jan. 30, 2010
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!!!
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Photo by Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada
Living In: Toronto, Ontario, Canada
Reviewed: Nov. 24, 2008
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.
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Cooking Level: Expert

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Photo by sueb
Reviewed: Nov. 22, 2008
Dense compact loaf loaded with flavor! I'll be making this often during the holidays!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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