Chef Scott Evans
Stella’s Bakery
A family favourite, this earthy Danish rye offer a dense and satisfying bite to charcuterie, or accompanying cheese. Stella’s spicy red pepper jelly works for us!
Ingredients
Dough
12 1/4 cups rye flour
3 cups rye meal
4 1/8 Tbsp yeast
1/4 cup salt
3 cups sunflower seeds
7 cups water
1/8 cup caramel colour
Method
- Combine water, caramel and yeast in a mixing bowl.
- Place dry ingredients into the bowl of an electric mixer and blend on low speed. Add wet ingredients and mix until dough is formed.
- Remove dough from bowl, cover, and let rest for 20 minutes.
- Portion dough into 4 sections. Place each portion into shallow, greased bread pans. Press out dough evenly on smoothing surface with small wet rubber spatula.
- Allow to rise 3”-4” or until dough begins to rise above pan level.
- Bake at 370°F for 30 minutes, rotate, then bake another 30 minutes.
Yield 4 loaves
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