Click here to print.
Bread like The Outback's®
Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
up to 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup warm
water; stir in sugar; allow to rest for 6 minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye
flour in a large bowl; beat until smooth.
-Work in enough all-purpose flour until dough is smooth, pliable, and
elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and allow to rise
in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 equal-sized loaves and place on a greased
and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until
doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes
hollow sound when tapped on.
Notes: Serve with whipped real
butter. Bread can be frozen for later use.