Description
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.
Ingredients
- 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 9×5 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 3 hrs 25 mins
Servings: 16