Danish Rye

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

1. Combine water, caramel and yeast in a mixing bowl.
2. Place dry ingredients into the bowl of an electric mixer and blend on low speed. Add wet ingredients and mix until dough is formed.
3. Remove dough from bowl, cover, and let rest for 20 minutes.
4. 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.
5. Allow to rise 3”-4” or until dough begins to rise above pan level.
6. Bake at 370°F for 30 minutes, rotate, then bake another 30 minutes.

Yield 4 loaves