Danish Spice Rye Bread Recipes

DANISH RYE BREAD

Steps:

• In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
• In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
• In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

DANISH SPICED RYE BREAD (SIGTEBROD)

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.

DANISH RYE BREAD

Steps:

• Pour the boiling water into a very large bowl.
• Add bulgur, let stand for 10 minutes.
• Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
• It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
• Rye flour, whole wheat flour and all purpose flour.
• Fill loaf forms ¾ of the way.
• Cover with a wet dishtowel and let rise for 1 hour.
• Dip a fork in a glass of water and prick the whole surface of the loafs.
• Let rise for another hour
• Bake on the middle rack 1 hour at 400 F (200 C).
• Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
• Brush top of bread with melted butter and wrap in dishtowel.
• Place on baking rack on the counter to cool completely.
• To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
• To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.

DANISH RYE BREAD

Steps:

• For the sourdough feeder: Eight to 15 hours before mixing the levain, feed your starter by mixing the bread flour, water and old sourdough starter together in a medium bowl until smooth. Transfer to a storage container with a lid.
• For the levain: Mix the bread flour, water and old sourdough starter together with your hands in a medium bowl until smooth. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The levain will be very dense and sticky.
• For the rye soaker: While the levain is resting, mix the cracked rye, rye berries and warm water together with your hands in a medium bowl until combined. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The rye berries should soften and absorb almost all the water.
• For the dough: Mix the buttermilk, coffee, molasses, water, bread flour, dark rye flour and levain together with your hands in a large bowl until the dough is smooth and well combined (it will be very wet and slightly stretchy). Allow to rest, covered, for about 1 hour at room temperature.
• For the dry additions: Add the flax seeds, sesame seeds, pepitas, sunflower seeds, salt and the rye soaker to the dough and incorporate by folding the dough onto itself using a rubber spatula or your hands (wet them first with water). Allow to rest, covered, for about 30 minutes at room temperature.
• Fold the dough onto itself using a rubber spatula or your wet hands about 6 times. Allow to rest, covered, for about 30 minutes. Repeat this process 3 more times (for a total of 4 folding and resting turns). With each fold, the dough will rise slightly and become more stretchy from the sourdough starter.
• For baking: Preheat the oven to 450 degrees F. Coat a 9-by-5-inch loaf pan lightly with some oil.
• Wet your hands with water, gather the dough and place it into the prepared loaf pan as one whole piece. Let it sit, uncovered, at room temperature for 20 minutes to form a skin and slightly rise.
• Bake until the bread is well browned and a toothpick inserted in the center comes out clean, about 1 hour. Unmold immediately onto a wire rack, top-side down, and cool completely.