Danish Rye Bread with Spices

Follow our step-by-step guide on how to make Danish Rye Bread with Spices.

1. Step 1

   Start by heating the milk in a medium saucepan until it’s scalding, with small bubbles forming around the edges—just before it boils. Remove the pan from the heat and stir in the water, butter, molasses, sugar, orange zest, fennel seed, anise seed, caraway seed, cardamom, and salt. Let this fragrant mixture cool at room temperature for about 30 minutes, allowing the flavors to meld beautifully.

2. Step 2

   While the mixture cools, grab your bread maker. Stir the yeast into the warm water and let it sit for about 5 minutes until it becomes frothy. Once your milk and spice mixture has cooled, pour it into the bread machine along with the yeast mixture. Then, add the rye flour and all-purpose flour. Set your bread machine to the dough cycle and let it work its magic!

3. Step 3

   Once the dough cycle is complete, it’s time to shape your loaves. Grease two 9x5 inch loaf pans. Remove the dough from the machine, divide it in half, and shape each half into a loaf. Place the loaves into the prepared pans, cover them, and let them rise for about 30 minutes. You’ll know they’re ready when you poke them gently and your finger leaves a small dent.

4. Step 4

   Preheat your oven to 375°F (190°C). When the loaves have risen nicely, bake them in the preheated oven for 35 to 40 minutes. They’re done when they sound hollow when tapped on the bottom. As soon as they come out of the oven, brush the hot loaves with melted butter for that extra touch of richness. Allow them to cool before slicing and serving.