Sigtebrød — Danish Sifted Rye Bread

Sigtebrød © kvalifood.com

Sigtebrød is a classic Danish bread baked with sifted rye flour — coarser than white bread, but lighter than rye bread. It has a mild, slightly sweet flavour and a dense, moist crumb. Perfect for open-faced sandwiches.

Ingredients

Yields 1 loaf

  • 25 g fresh yeast
  • ½ dl lukewarm water
  • 15 g butter
  • 3 dl milk
  • 1 tsp salt
  • 1 tsp sugar
  • 500 g sifted rye flour (sigtemel)

Glaze

  • beaten egg (or milk)

Directions

Make the dough

Dissolve the yeast in the lukewarm water. Melt the butter, pour in the cold milk, then add the mixture to the yeast. Add the salt, sugar, and about three-quarters of the flour. Mix well.

Knead and rise

Turn the dough out onto a lightly floured surface and knead with the remaining flour until soft and smooth. Leave to rise until doubled in size, about 30 minutes.

Shape and bake

Knock back the dough and shape it into a loaf. Place in a greased tin (2 litre). Let the bread prove for about 20 minutes.

Preheat the oven to 395°F (200°C). Score the top with a sharp knife and brush with beaten egg or milk. Bake on the lowest rack for 30–40 minutes.

Serving

Leave the bread to cool on a wire rack. Slice and serve with butter.

Notes

  • Sigtemel is a semi-coarse wheat-rye flour — it gives the bread more character than plain white flour.
  • The bread is done when it sounds hollow when you tap the bottom.
  • Can be frozen for up to 3 months — slice before freezing.