- 3 Packages dry yeast
- ½ cup warm water
- 1 Tablespoon Sugar
- 1 cup warm water (yes, an additional cup)
- ½ cup dark molasses
- 1 tablespoon salt
- 2 tablespoons oil
- 2 cups rye flour
- 2½ - 3 cups bread flour
- Preheat your oven to 375 degrees.
- Soften yeast in ½ cup warm water.
- Stir in the sugar and let stand 6 minutes or until it’s bubbly.
- In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
- Mix this until it makes a nice smooth batter.
- Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
- Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
- Punch the dough down and shape into 2 large round loaves
- Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
- Let loaves rise in a warm place until doubled.
- Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
- This bread is supposed to freeze very well.
Recipe by Chef Pablo's Recipes at http://chefpablos.com/restaurant-recipes/outback-steakhouse-bushman-bread-recipe-with-molasses-and-rye-flour/
3.1.09