Stella Adamek'S Rye Bread
Stella Adamek's Rye Bread offers a hearty and flavorful loaf with a dense crumb and a slightly tangy taste from the rye flour. Perfect for sandwiches or simply toasted with butter, this bread suits those who enjoy homemade baked goods with robust flavors and a satisfying crust.
Ingredients
Instructions
- Combine 4 cups warm water, 1 cup brown sugar, 4 tablespoons shortening, and 4 teaspoons salt in a large bowl.
- In a separate cup, combine 2 packages dry yeast and 2 teaspoons sugar, then add 1 cup warm water and let it activate.
- Add the yeast mixture to the large bowl with the first ingredients.
- Work in 9 cups white flour gradually until the dough is stiff but manageable.
- Place the dough on a floured board and knead for 8 to 10 minutes.
- Place the kneaded dough in a greased container and let it rise until doubled in size.
Tips & Substitutions
For a richer flavor, consider adding caraway seeds or dill to the dough. If you prefer a softer texture, you can replace part of the rye flour with whole wheat flour. Ensure your water is warm but not hot to avoid killing the yeast. This recipe can be adapted for vegan recipes by using plant-based shortening alternatives.
Serving Suggestions
This hearty rye bread is perfect for sandwiches or served alongside a warm bowl of Oven Baked Stew. It pairs beautifully with Mama'S Beets for a delightful meal. Slice it thick for toasting or serving with spreads like butter or cream cheese.
Storage & Reheating
Store leftover rye bread in a cool, dry place wrapped in a cloth to maintain its crust. For longer storage, slice and freeze the bread in an airtight bag. To reheat, wrap it in aluminum foil and warm it in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stella Adamek'S Rye Bread contains roughly 1345 calories, with 50g protein, 259g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (237% of the Daily Value), protein (100% of the Daily Value), and iron (93% of the Daily Value). Note that it is relatively high in sodium, at 1848mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. Simply mix it directly with the dry ingredients and skip the activation step. This will save you some time while still yielding a fantastic loaf.
How can I tell when the dough has risen enough?
The dough should roughly double in size, which typically takes about 1 to 2 hours, depending on the room temperature. A good test is to gently poke the dough; if it springs back slowly, it’s ready for the next step.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Both alternatives will maintain the moisture and flavor of the bread while contributing to its overall texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).