Healthy Whole Grain 'Outback' Style Bread
 
 
This healthier version of the type of bread served at the Outback Steakhouse is easy to make at home using freshly milled flour and ingredients that your body recognizes as real food!
Author:
Recipe type: Side
Cuisine: American
Serves: 12
Ingredients
  • Wet Ingredients:
  • 1½ C Warm (110 degrees) Water
  • ⅛ C Vinegar
  • ¼ C Dark Blackstrap Molasses
  • 2 TBS Cocoa (not Dutch)
  • 1 TBS Instant Coffee
  • Dry Ingredients:
  • 2 C freshly milled rye flour
  • 2 ½ freshly milled hard white wheat
  • 2 TBS Vital Wheat Gluten
  • 1 tsp Salt
  • 1 ½ Instant Active Yeast
  • Finishing Touches Ingredients:
  • ⅛ C Cornmeal
  • 1 Egg & 2 tsp Water Wash
Instructions
  1. For bread machine:
  2. Put all wet ingredients in the machine first in the order given, then the dry ingredients in the order given. Make the well for the yeast and turn machine on to dough setting. Then follow shaping and finishing touches, baking same as below** Remember these are 'free form', so you'll be shaping.
  3. For hand mixing:
  4. Put all wet ingredients together and mix until combined.
  5. Add yeast to wet ingredients.
  6. Mix all remaining dry ingredients together.
  7. Add 1 cup at a time until ball forms the turn out onto floured surface to knead 5 - 10 minutes. This tends to be a slightly sticky dough, so if you want to kneed in a bowl it works fine.
  8. Let rise in a warm place (min 75 degrees, max 90 degrees) covered for 30 - 45 minutes until double in size. Then punch down to form.
  9. Forming and Finishing Touches:
  10. For three equal loaves, I like to weigh my dough and divide in thirds.
  11. Roll dough into oblong loaves and tuck ends and edges to the bottom of the roll.
  12. Place both, seam sides down on greased cookie sheet that has been sprinkled with cornmeal.
  13. Brush tops with egg wash and sprinkle lightly with cornmeal.
  14. Make sure there is room for loaves to double but not touch.
  15. For cloverleaf rolls, pinch off 3 equal lumps of dough, roll into little balls and put in a greased and cornmeal sprinkled muffin tin.
  16. Brush tops with egg wash and sprinkle lightly with cornmeal.
  17. Let rise until doubled (approx 30 minutes) and bake in that preheated oven for 20-30 minutes.
  18. Preheat oven to 350 and place rack at the center of the oven.
  19. Start visually checking at 20 minutes. Then, after a few minutes, if you tap the top and it doesn't sound hollow, bake a few minutes more.
  20. Let cool for a minute or two on a wire rack and serve with honey butter.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/healthy-whole-grain-outback-style-bread/