Sigtebrød: Danish Spiced Rye Loaf

1. 1

   Heat the milk in a medium saucepan until scalding, with small bubbles forming around the edges and just before it boils; remove the pan from the heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; let steep and cool at room temperature for 30 minutes.

2. 2

   Stir the yeast into 1/4 cup warm water in a bread machine; let stand for 5 minutes. Add the cooled milk-spice mixture to the yeast mixture, then add the all-purpose and rye flours. Run the dough cycle according to the manufacturer's instructions.

3. 3

   Grease two 9x5-inch loaf pans. When the dough cycle is complete, remove the dough from the machine and divide it in half. Shape into 2 loaves and place them in the prepared pans. Cover and let rise until a small dent remains when the loaves are gently poked, about 30 minutes.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Bake in the preheated oven until the loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with 3 tablespoons melted butter; cool before serving.

• Calories 296.43 kcal Moderate
• Protein 8.28 g Moderate
• Carbs 58.07 g Moderate
• Total Fat 3.17 g Low Source
• Saturated Fat 1.53 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.34 mg Low Source
• Sodium 17.66 mg Low Source
• Fiber 4.73 g Moderate
• Sugar 13.33 g High
• Added Sugar 0.62 g Low Source
• Calcium 60.85 mg Low Source
• Iron 3.58 mg Moderate
• Potassium 256.84 mg Low Source
• Vitamin A 13.29 mcg_rae Low Source
• Vitamin C 0.93 mg Low Source
• Vitamin D 0.17 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten