This bread is fairly time consuming to make, but it is traditional for Easter. It rises overnight in the refrigerator and needs a day to cool down before slicing.
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- 1Place seeds in a large bowl and pour the boiling water over them to soften; let stand about 15 minutes.
- 2Next add molasses, salt, buttermilk, beer and yeast to the bowl, stirring to combine; stir in the rye flour to form a smooth dough.
- 3Cover bowl with a clean towel or plastic wrap and allow it to sit until doubled in size and puffy, about 1 hour.
- 4Slowly stir in the remaining flours until a loose dough forms and the mixture is thoroughly combined; cover bowl again and place in refrigerator to rise overnight.
- 5Remove dough from bowl and divide it between 2 buttered 9x5 inch baking pans (the dough will be very soft and need to be spooned in the pans).
- 6Smooth out the top of the dough then loosely cover and set aside to rise until doubled again, about 2 to 3 hours.
- 7Preheat oven to 400 degrees F.
- 8Once the dough is risen, prick holes across the top, at 1 inch intervals, with a skewer or chopstick dipped in water; pour the melted butter evenly over the dough.
- 9Bake until the top is a rich brown color and the internal temperature is 205 degrees F, about 1 hour and 20 minutes; check at half hour intervals (if it is browning too quickly, reduce heat to 350).
- 10Invert pans onto cooling racks to remove bread, then wrap in clean towels and let cool overnight on the racks (ideally 24 hours); store in plastic bags.
- 11Slice thinly to serve.
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Nutritional Facts for Danish Rye Bread
Serving Size: 1 (33 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 62.7
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.8 g
- Cholesterol 3.6 mg
- Sodium 213.3 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 1.2 g
- Sugars 0.7 g
- Protein 1.8 g
The following items or measurements are not included: