Danish Spiced Rye Bread for the Mixer (Sigtebrod)

Danish Spiced Rye Bread for the Mixer (Sigtebrod)

mauigirl 266

Danish spiced rye bread is a wonderful addition to any holiday table. Enjoy with butter and jam at breakfast, use for sandwiches, or serve with dinner as a part of a winter feast. The spices in this bread are sure to make it a family favorite and tradition. This is very similar to my Danish grandmother's recipe.

Modified from: Danish Spiced Rye Bread (Sigtebrod)

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3 h 25 m servings
Serving size has been adjusted!

Original recipe yields 16 servings



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  1. Grind fennel, caraway & anise seeds in a blender or food processor until fine. Put into small bowl with ground cardamom and set aside.
  2. Proof 2 packets yeast in large mixer bowl with 1/4 cup warm water and 1 teaspoon sugar till bubbly. (5 to 10 minutes)
  3. 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,orange juice, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt. Allow mixture to cool till just warm.
  4. In the mixing bowl, with the dough hook attachment,add the milk and spice mixture to the yeast mixture and stir. Add half the flour and stir until incorporated. Add the rest of the flour and mix until the dough pulls away from the sides of the bowl. Knead on the kneading speed (2 on my KA) for five minutes.
  5. Remove dough from mixer bowl and spray the bowl with non stick spray. Form a ball with the dough and place back in the bowl, turning to coat bread dough with the cooking spray. Cover with plastic wrap and let rise in a warm and draft free place for 1 hour or until doubled.
  6. Grease two 9x5 inch loaf pans. Divide dough 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 imprint when you poke the loaves.
  7. Preheat oven to 375 degrees F (190 degrees C).
  8. 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.



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