Danish Spiced Rye Bread (Sigtebrod)
Recipe by WOLSELEY from allrecipes.com
Breakfast,Lunch 3 Hr. 25 Mins.
Ingredients
16
16 servings
- •1 cup milk
- •1 cup water
- •3 tablespoons butter
- •½ cup light molasses
- •⅓ cup white sugar
- •1 tablespoon grated orange zest
- •1 tablespoon fennel seed
- •1 tablespoon anise seed
- •1 tablespoon caraway seed
- •1 tablespoon cardamom
- •1 teaspoon salt
- •2 (.25 ounce) packages active dry yeast
- •¼ cup warm water (110 degrees F/45 degrees C)
- •2 cups rye flour
- •5 cups all-purpose flour
- •3 tablespoons butter, melted
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 287
- Carbohydrate: 54g
- Fat: 6g
- Fiber: 4g
- Protein: 6g
- Sugar: 11g
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