READY IN 3+ hrs

Danish Spiced Rye Bread (Sigtebrod)

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"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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 3 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—K-Mag

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Most Helpful Critical Review

Dec 04, 2011

Pretty good, but awfully spicy as written. Nice dessert-type bread.

—Kate

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14 Ratings

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Nov 17, 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.

—mauigirl.. Intermediate not a

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Feb 01, 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!!!

—Lerie

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Feb 08, 2011

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.

—yellow_apple30

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Feb 07, 2011

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.

—Joyce M

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Dec 28, 2010

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)

—Chatzy

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Nov 22, 2008

Dense compact loaf loaded with flavor! I'll be making this often during the holidays!

—sueb

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Nutrition

Calories
287 kcal
14%

Carbohydrates
53.5 g
17%

Cholesterol
13 mg
4%

Fat
5.5 g
8%

Fiber
3.6 g
14%

Protein
6.4 g
13%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Danish Spiced Rye Bread (Sigtebrod)

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 287
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 3g 15 %
Cholesterol 13mg 4 %
Sodium 189mg 8 %
Potassium 300mg 8 %
Total Carbohydrates 53.5g 17 %
Dietary Fiber 3.6g 14 %
Protein 6.4g 13 %
** Sugars 10.8g
Vitamin A 3 %
Vitamin C 1 %
Calcium 8 %
Iron 31 %
Thiamin 38 %
Niacin 33 %
Vitamin B6 9 %
Magnesium 18 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.