Danish Spiced Rye Bread Sigtebrod Recipes

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DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

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.

Provided by WOLSELEY

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h25m

Yield 16

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

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.

Provided by WOLSELEY

Categories     Breakfast Bread

Time 3h25m

Yield 16

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

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.

Provided by WOLSELEY

Categories     Breakfast Bread

Time 3h25m

Yield 16

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

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.

Provided by WOLSELEY

Categories     Breakfast Bread

Time 3h25m

Yield 16

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

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