Healthy Whole Grain ‘Outback’ Style Bread

This is by far one of my favorite treats when eating out that I began to miss when I thought I had to give up wheat bread.  The whole story to that diagnosis can be found on this radio show.

Our children (now grown) always got to choose where/what and IF they want to go out to eat for their birthday.  Often the sisters would make  a specially decorated home-made cake, which range in themes from sports, Phantom of the opera and Star Wars. However, eating out was a special occasion they could choose for their birthdays.

Outback Steakhouse seemed to be one of the favored restaurants  for our children’s birthday dinners is. It would  often win as the birthday dinner spot of choice and we would take the hour drive to go out and enjoy the time together.

The brown bread at Outback Steakhouse may seem good because it’s dark, but it’s still not freshly milled like you get when you use the Wondermill.  Just because it’s brown it doesn’t mean that it’s healthy or whole grain. This bread so dark mostly because of similar ingredients that are found in my healthier version. You’ll see…

Healthy ‘Outback’ Style Bread

Makes 3 small loaves or 24 cloverleaf rolls

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.

These all freeze very well after baking to be easily thawed and warmed to make a healthy addition and fun eat-out-at-home feeling to any dinner.

And because I hate to waste anything – I’d like to share this tip: What to do with leftover egg wash.

EnJOY!

About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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