Danish spice rye bread

Gail Herbest


Full of flavor this is one of my favorites. slightly spicy, sweet, hearty and smells wonderful. great for sandwiches, toast or just plain with butter. YUM!!


★★★★★ 2 votes

2 loaves
3 Hr
30 Min


  • 1 c
  • 1 c
  • 3 Tbsp
  • 1/2 c
  • 1/3 c
    white sugar
  • 1 Tbsp
    ground orange zest
  • 1 Tbsp
    fennel seed
  • 1 Tbsp
    anise seed
  • 1 Tbsp
    caraway seeds ( you can substitute with celery seed)
  • 1 Tbsp
  • 1 tsp
  • 5 tsp
  • 1/2 c
    warm water (110 degrees)
  • 2 c
    rye flour
  • 5 c
    bread flour (may use all purpose)

How to Make Danish spice rye bread


  1. Heat the milk and 1 cup water in microwave for 3 minutes (just before it reaches boiling)
    remove and add, 3 T butter, molasses, sugar, orange zest, fennel seed, anise seed, and caraway (or celery seed)cardamom and salt mix lightly and let steep for 30 minutes
  2. after the 30 minutes, in a separate bowl add the yeast and 1/2 cup of warm water, let proof for 5-10 minutes until creamy
  3. add the yeast mixture to the cooled milk/spice mixture
  4. Gradually add the rye and white flour ( I mix mine together ahead of time) mix until well combined, dough will be slightly sticky
  5. turn out on to a lightly floured surface and kneed for 6-7 minutes, place in a large well buttered bowl turn to coat. cover and let rise until doubled ( about 1 hour)
  6. Punch down, divide dough in half, form into 2 loaves and place each in a well oiled 9x5 bread pans cover and allow to rise until doubled ( about 45 minutes)
  7. Bake in preheated 375 degree oven for 30-35 minutes

Printable Recipe Card

About Danish spice rye bread

Course/Dish: Breads Other Breads
Other Tag: Quick & Easy
Hashtags: #Rye #spice #yeast

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