inthekitchen
ciao! cooks
Rise to the Challenge
Chef Scott Evans • Stella's Bakery
The original founders established one of Winnipeg’s most popular
commissaries in December 1999, and today Stella's has expanded
to eight locations throughout the city. Chef Scott Evans adds
substantial value to the bakery cafe's Norwegian infl uences by
adhering to traditional recipes, and adding his own touch to the
beautiful breads made with wholesome, sustainable ingredients.
Danish Rye
A Nordic classic and owners'
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!
DOUGH INGREDIENTS
12 1/4 cups rye fl our
3 cups rye meal
48
ciao! / dec/jan / two thousand seventeen
4 1/8 Tbsp yeast
1/4 cup salt
3 cups sunfl ower 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