Outback Bread

Recipe Ingredients

3		Dry yeast
1/2 cup	118ml	Warm water
1 tablespoon	15ml	Sugar
1 cup	237ml	Warm water
1/2 cup	118ml	Dark molasses
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Oil
2 cups	125g / 4.4oz	Rye flour
2 1/2 cups	156g / 5.5oz	All-purpose flour - (2 1/2 to 3)

Recipe Instructions

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until 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 until dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise until 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 until doubled in warm place. Bake large loaves 375F about 30 minutes or until 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 375F for 20 minutes or until crust makes that hollow sound when tapped. Bread freezes beautifully.

Source:
Gloria Pitzer's Restaurant Recipe Secrets.

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