|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread served before the food arrives is definitely a highlight of the meal. Luckily, you can make your own loaf at home with this copycat version.
Rye flour is available in three varieties—light, medium, and dark—and the distinctions reflect how much bran and germ each type contains, the dark having the most. A light rye flour may taste more like a whole grain bread, while medium and dark will give you that anticipated rye flavor and density in the Outback dark bread.
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, 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.)
Gather the ingredients.
Sprinkle the yeast over 1/2 cup warm water in a 2-cup measuring cup. Stir in the sugar and let stand 6 minutes or until bubbly.
Meanwhile, in a large mixing bowl, combine the remaining 1 cup warm water with the rye flour, molasses, oil, and salt. Beat until a smooth batter is achieved.
Add the yeast mixture, stirring to combine.
Work in the all-purpose flour until the dough is smooth and no longer sticky. It should be very pliable and elastic. Knead for a few minutes.
Place the dough in a greased bowl and let it rise until doubled.
Preheat the oven to 375 F. Grease a baking sheet and dust with cornmeal.
Punch down the risen dough.
Shape the dough into 2 large round loaves and place a few inches apart on the baking sheet. Let the loaves rise in a warm place until doubled in size.
Once the loaves are doubled in size, bake for about 30 minutes or until the crust makes a hollow sound when tapped with your knuckles.
Remove from the 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.)
To create mini-loaves of the bread, proceed as follows after the dough has had a chance to double in size in the bowl. Preheat oven to 375 F. Grease 6 mini loaf pans and dust with cornmeal. Divide the dough evenly among the 6 pans. Place the mini loaf pans on dry, ungreased cookie sheets a few inches apart and let the loaves rise in a warm place until doubled in size. Once doubled in size, bake for 20 minutes. Remove from oven and turn out of the pans onto a wire rack to cool completely.