Danish Spiced Rye Bread (Sigtebrod)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 168.1 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Danish Spiced Rye Bread (Sigtebrod) calories by ingredient
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Number of Servings: 16


    1 C. Skim Milk
    1 C. Water
    1 1/2 Tbsp. Smart Balance Light Margarine
    1 1/2 Tbsp. Unsweetened Applesauce
    1/2 C. Blackstrap Molasses
    1/3 C. Splenda Sugar Blend for Baking
    1 Tbsp. Grated Orange Zest
    1 Tbsp. Fennel Seed
    1 Tbsp. Anise Seed
    1 Tbsp. Caraway Seed
    1 Tbsp. Cardamom
    1 tsp. Salt
    2 (.25 oz.) Pkg. Active Dry Yeast
    1/4 C. Warm Water (110 degrees F/45 degrees C)
    2 C. Rye Flour
    5 C. Whole Wheat Flour
    Non-Stick Butter Spray


1. Heat milk in a medium saucepan until scalding & small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat & stir in the water, margarine, applesauce, molasses, Splenda, orange zest, anise seed, caraway seed, cardamom, & salt; allow to steep & cool 30 min. at room temperature.
2. In a bread maker, stir the yeast into the warm water & let sit for 5 min. Pour the cooled milk & 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.
3. Grease two 9 x 5-in. loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, & place in the prepared loaf pans. Cover & allow to rise for 30 min, or until your finger leaves a small dent when you poke the loaves.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake the loaves until they sound hollow when tapped on the bottom, 35-40 min. Spray the hot loaves with non-stick spray; cool before serving.

Serving Size: 2 Loaves

Number of Servings: 16

Recipe submitted by SparkPeople user LFERGUSON0.

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