Danish Spiced Rye Bread (Sigtebrod)

By WOLSELEY

4.88 / 5

20min

35min

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1 cup milk
1 cup water
3 tablespoons butter
½ cup light molasses
⅓ cup white sugar
1 tablespoon grated orange zest
1 tablespoon fennel seed
1 tablespoon anise seed
1 tablespoon caraway seed
1 tablespoon cardamom
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
¼ cup warm water 110 degrees F/45 degrees C
2 cups rye flour
5 cups all-purpose flour
3 tablespoons butter melted