Ingrédients pour Outback Steakhouse Style Dark Bread
- Active Dry Yeast
- 1 ½ cups warm water
- 2 tablespoons sugar
- Dark Molasses
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons salt
- ¼ cup vegetable oil
- 1 cup rye flour
- All Purpose Flour
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Comment préparer Outback Steakhouse Style Dark Bread
- In a small bowl, soften 2 ¼ teaspoons (1 packet) instant yeast in ½ cup warm water. Stir in 2 tablespoons sugar. Let stand for 6 minutes, or until bubbly.
- Meanwhile, in a large mixing bowl, combine 1 cup warm water, ½ cup unsulphured molasses, ½ cup unsweetened cocoa powder, 1 ½ teaspoons salt, ¼ cup vegetable oil, and 1 cup rye flour. Beat with an electric mixer until smooth.
- Add the yeast mixture to the wet ingredients, stirring to combine.
- Gradually add 3-3 ½ cups all-purpose flour, mixing until the dough is smooth, no longer sticky, and very pliable. (You may not need all the flour).
- Knead the dough for 2-3 minutes on a lightly floured surface.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Punch down the dough.
- Shape the dough into two large round loaves. Place them a few inches apart on a greased and cornmeal-dusted baking sheet.
- Lightly spray the tops of the loaves with cooking spray.
- Cover the loaves with a clean kitchen towel and let rise in a warm place until doubled in size (about 45-60 minutes).
- Preheat oven to 375°F (190°C).
- Score the tops of the loaves with a sharp knife or lame.
- Bake for 30-40 minutes, or until the crust sounds hollow when tapped and a kitchen thermometer inserted into the center registers 200°F (93°C).
- Remove from oven and let cool completely on a wire rack before slicing.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
218g
Fat
11g
Carbs
91g
