danish spice rye bread

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
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