|Nutritional Guidelines (per serving)|
Here is a copycat version of the wonderful dark bread served at the Outback Restaurant chain.
The bread is slightly sweet and loaded with fiber thanks to the rye flour. This recipe will make two large loaves or six mini loaves and freezes beautifully.
- 3 packages dry yeast
- 1/2 cup water (warm)
- 1 tablespoon sugar
- 1 cup water (warm)
- 1/2 cup dark molasses
- 1 tablespoon salt
- 2 tablespoons oil
- 2 cups rye flour
- 2 1/2 to 3 cups all-purpose flour
Sprinkle yeast over 1/2 cup warm water in a 2-cup measuring cup. Stir in sugar and let stand 6 minutes or until bubbly.
Work in all-purpose flour until dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise until doubled in greased bowl. Punch down.
Shape into 2 large round loaves placed a few inches apart on a greased and cornmeal-dusted cookie sheet or fill 6 mini loaf pans that have been greased and dusted in cornmeal with the dough, dividing it evenly among these little pans. Either way, let loaves rise in a warm place until doubled in size.
Bake large loaves at 375 degrees F. for about 30 minutes or until crust makes a hollow sound when tapped with knuckles. Remove from oven and immediately transfer to a wire rack to cool completely. Leaving them on the pan to cool could result in a soggy bottom crust.
For the mini loaves, place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 F for 20 minutes. Remove from oven and turn out of pans onto a wire rack to cool completely. Once cool, you can place them back in the foil pans if that is what you used to bake them in.
When wrapped correctly, this bread freezes beautifully.
Source: "Restaurant Recipe Secrets: And Other Classified Information for Imitating Famous Food at Home" by Gloria Pitzer (Secret Recipes Books) out of print.
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