Outback Bread

Rye and Molasses "Outback" Bread

Outback Bread

 

Last night's bread was a repeat experiment with a little tweaking.  B made the bread from Outback Steakhouse (the thing people eat while they keep an eye out for their Bloomin' Onion).  It's a rye and molasses loaf.  He made it several years ago but wanted to test it again with overnight proofing: his new favorite thing.  We enjoyed it with a wonderful roast that B had cooking all day, making the house smell amazing.  It was St. Patty's day, and the whole meal was close enough to Irish stew with soda bread, that I'm going to say it counts as Irish.  We enjoyed it along with a little red wine while we watched VCU put up a good fight against Indiana in the NCAA tournament.   

 

 

 

 

 

 

 

Roast with rye

Here are some notes:  First, as you can see in the pictures, the bottom stuck to the pan and fell off.  B used olive oil to grease the pan and says he should've used something more like butter or shortening.  Of course, stuff like that never messes with the taste.  He also says he would've steamed the bread while cooking (put a pan of water on the lower rack while cooking in the oven).  That's because the crust was a little harder than what you get at Outback.  He also would've added honey and lessened the molasses, skewing to honey for a sweeter taste.  I liked the molasses, though.  Recipe below.

He adapted from this "Chef Pablo" recipe.  (recipe below includes tweaks mentioned above)

Ingredients

• 2 packages instant yeast
• 1 1/2 cup warm water
• 2 tablespoons honey
• 1/4 cup dark molasses
• 1 tablespoon salt
• 2 tablespoons olive oil
• 2 cups rye flour
• 2 1/2 -3 cups King Arthur all-purpose flour
• Butter to grease pan
• cornmeal to sprinkle on pan and on top

Directions

1. Preheat your oven to 375 degrees.
2. Mix yeast with dry ingredients.
3. In large mixing bowl combine dry ingredients with warm water, molasses, honey, salt, olive oil and rye flour.
4. Mix this until smooth.
5. Knead the dough for a few minutes and then let it rise overnight in a greased bowl, covering with a towel.
6. Punch the dough down and shape into 2 large round loaves
7. Place the loaves a few inches apart on a buttered and cornmeal-dusted loaf pan. Sprinkle a bit of the cornmeal over the top of the loaves as well.
8. Let shaped loaves rise about an hour (should double in size).
9. Place pan of water underneath in oven to steam while cooking.
10. Bake loaves at 375 for about 35-40 minutes or until the crust makes hollow sound when tapped.

 Enjoy!  Happy baking.