In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt and 2 cups rye flour; set aside.
In 2 quart saucepan over low heat, heat water, molasses and butter until very warm.
Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1 cup rye flour. Increase speed to high; beat 2 more minutes.
Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes.
Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour.
Punch down dough. Divide in half. Cover and let rest 5 minutes.
Shape each half into a round loaf. Place 4 inches apart on greased large baking sheet.
Cover and let rise until almost doubled, 45 minutes to an hour.
Diagonally slash each loaf, crosswise, 3 times.
Bake in 375°F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped.
Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks.
3 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2-1/2 -3 cups all-purpose flour
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. Then 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~ 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~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.
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Outback Steakhouse Honey Wheat Bushmans Bread for ABM
Damper? Its really basic to make, just rub a tablespoon of marjarine or butter through 2 cups of Self-Raising Flour till the mixture looks like breadcrumbs, add water to make a dough,and bake in a hot oven. When I was a brownie we used to wrap the dough around sticks and cook it over an open fire. When it was done, we’d pull it off the stick and put homney in the hole and eat it…delicious!
despite what everyone has said, it is not pumpernickel/. if you ask them they will tell you honey wheat. it is just dark. and yeah, it is good. the only trick to the butter is whipping it really good.
Pumpernickel (Sp?)
Pumpernickle bread.
German Pumpernickel
2 packages active dry yeast
1/4 C. unsweetened cocoa
2 T. sugar
1 T. caraway seed
1 1/2 t. salt
3 C. rye flour
2 C. water
1/4 C. molasses
1/4 C. butter
3 C. sifted all-purpose flour
Shortening (or Pam spray)
In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt and 2 cups rye flour; set aside.
In 2 quart saucepan over low heat, heat water, molasses and butter until very warm.
Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1 cup rye flour. Increase speed to high; beat 2 more minutes.
Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes.
Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour.
Punch down dough. Divide in half. Cover and let rest 5 minutes.
Shape each half into a round loaf. Place 4 inches apart on greased large baking sheet.
Cover and let rise until almost doubled, 45 minutes to an hour.
Diagonally slash each loaf, crosswise, 3 times.
Bake in 375°F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped.
Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks.
Yield: Makes 2 loaves
It IS good isn’t it? ;P
I remember buying something almost just like it at Walmart once. It wasn’t EXACTLY the same, but very similar and quite tasty.
Recipe in source [just searched haven't tried]
Outback Steakhouse Bread
3 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2-1/2 -3 cups all-purpose flour
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. Then 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~ 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~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.
——
Outback Steakhouse Honey Wheat Bushmans Bread for ABM
1-1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1-2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
2-1/4 teaspoons yeast
Add all the ingredients for the dough in the exact order listed into the pan of your machine.
Damper? Its really basic to make, just rub a tablespoon of marjarine or butter through 2 cups of Self-Raising Flour till the mixture looks like breadcrumbs, add water to make a dough,and bake in a hot oven. When I was a brownie we used to wrap the dough around sticks and cook it over an open fire. When it was done, we’d pull it off the stick and put homney in the hole and eat it…delicious!
despite what everyone has said, it is not pumpernickel/. if you ask them they will tell you honey wheat. it is just dark. and yeah, it is good. the only trick to the butter is whipping it really good.
its wheat bread, maybe honey wheat bread, served warm with whipped @ softened butter/