Rye Molasses Bread Ala Outback Recipes

OUTBACK STEAKHOUSE-STYLE DARK BREAD

Steps:

• Soften yeast in 1/2 cup warm water.
• Stir in sugar. Let stand 6 minutes or till bubbly.
• (If using instant yeast just stir the yeast and sugar into the flour).
• Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
• Add yeast water mixture, stirring to combine (if using active dry yeast).
• Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
• Knead a few minutes.
• Let rise till doubled in greased bowl.
• Punch down.
• Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
• Spray tops of loaves with cooking spray.
• Cover with towel and place in warm place till doubled.
• Preheat oven to 375 degrees F.
• Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.

RYE AND MOLASSES BREAD WITH BEER

Steps:

• Dissolve yeast in milk. Set aside in a warm place to proof, about five minutes.
• Mix all but one tablespoon of the molasses with orange rind, salt and ground fennel seeds in a saucepan. Bring to a boil, then mix with beer in a large bowl. Mix the remaining tablespoon of molasses with a tablespoon of warm water and set aside to use as a glaze.
• Stir in the yeast mixture. Then stir in the oats, bran and rye flour. Add the whole wheat flour, a half-cup at a time, to make a soft, somewhat sticky dough.
• Turn the dough out onto a board liberally spread with the all-purpose flour. Knead until the dough is soft, smooth and fairly elastic, adding more all-purpose flour as necessary. Most of the stickiness should be gone from the dough.
• Place dough in an oiled bowl, cover and set aside to rise until doubled, one-and-a-half to two hours. Punch dough down, knead briefly and divide in half.
• Shape each portion of dough into a narrow, plump oval and press the fennel seeds into the top of each loaf. Place loaves on an oiled baking sheet and set aside to rise until doubled, about one hour.
• Preheat oven to 375 degrees. Brush each loaf with some of the glaze prepared in Step 2. Place breads in the middle of the oven and bake until they sound hollow when tapped, about 40 minutes. Brush more glaze on the loaves during baking.
• Cover breads loosely with foil and cool on racks.

RYE MOLASSES BREAD ALA OUTBACK

Steps:

• Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
• Bread freezes beautifully.
• Yield: 2 large loaves or 6 mini-loaves.
• from Gloria Pitzer.