danish spiced rye bread (sigtebrod)

Ingredients

• Servings: 2
• 1 cup milk
• 1 cup water
• 3 tablespoons butter
• 1/2 cup light molasses
• 1/3 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
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 2 cups rye flour
• 5 cups all-purpose flour
• 3 tablespoons butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 3 hrs 25 mins


• heat milk in a medium saucepan until scalding and small 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.