Rye Molasses Bread Ala Outback Recipes

MOLASSES RYE BREAD

Steps:

• 1. Oil a large mixing bowl and set aside
• 2. In another large mixing bowl, add the yeast, salt, molasses, oil, and water. With a mixer, mix ingredients together for 2 minutes.
• 3. Add 3 cups of bread flour, caraway seeds, and the cocoa. Mix for another 2 minutes.
• 4. Using a wooden spoon, stir in all the rye flour, 2 cups at a time. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much.
• 5. Place the dough in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely. Let it rise until double in a warm place like; a sunny window or on a warm clothes dryer that is running. Let rise at room temperature until it has doubled in size, about 1½ hours.
• 6. Cut dough in half. Shape each half into a loaf or rounds. Place dough into either oiled bread loaf pans, or onto a flat baking sheet that has been greased and sprinkled with cornmeal. Cover dough with a cloth. Let rise again about 45 minutes. The dough should be peeking over the top of the loaf pan.
• 7. Preheat oven to 350°F for at least half an hour before baking.
• 8. Bake for 30-35 minutes. Remove bread from oven and pan. Cool on a wire rack. Cool completely before slicing.

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.

STEAKHOUSE-STYLE PUMPERNICKEL BREAD RECIPE

Steps:

• Grease two 9 x 5-inch loaf pans. Set aside.
• In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
• In a separate bowl mix the warm water, molasses, and oil together.
• Add the wet into the dry ingredients until your dough comes together.
• Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
• Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
• After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
• Cover again and place in a warm place till doubled, roughly 45 minutes.
• Preheat oven to 375°F (190°C).
• Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
• Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.

MOLASSES RYE BREAD

Steps:

• Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
• In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
• Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
• Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
• Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
• Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
• Bake loaves at 375 degrees for 40 - 45 minutes.
• Cool on wire racks. Slice into 1/2 inch slices.

OLD-WORLD RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.