Wednesday, February 11, 2009

Molasses Rye Bread

We have a restaurant here locally called Bugaboo Creek. They serve this amazing bread there. Also, Outback Steakhouse has this bread as well. We do not go out to eat very much as I am a stay at home Mom. Why go out to eat when I am such a foodie and love to make things at home. Plus it is a tremendous cost savings!

Well this bread is tastey and has a sweet kind of taste to it. Don't use Blackstrap molasses for this, it's a little too strong. I divided the dough into four mini's or "torpedo" type mini's.

OUTBACK BREAD RECIPE recipe, click here

  • 3 packages 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 to 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. Add yeast water mixture, stirring to combine.

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 degrees F. 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 degrees F. for 20 minutes.

The bread freezes beautifully.

Yield: 2 large loaves or 6 mini-loaves


kat said...

Oh that would make such a good sandwich

Sara said...

I love making rye bread, I'll have to give your version a try!

Grace said...

i'm a huge fan of outback's bread--what a thrill to have the recipe to make at home!

Anonymous said...

Hi Lori! We have a Bugaboo Creek too. I like the talking moose head. He says, "Call me anything you want, but don't call me late for dinner." It's so corny but cracks me up every time. Thanks for the recipe. I like this bread. Take care!
Maryann xox

Jude said...

Looks great and it's nice to know that the bread freezes nicely. I'm sure the rye flour gives it a nice aroma and flavor.

The Blonde Duck said...

Oh this is fabulous! I LOVE the bread at outback! Thanks so much! I'm going to make this for Ben's b-day!

Sophie said...

MMMMM...Your bread looks delicious & great! Good food!

FrawgzDezignz said...

The Outback version is a Honey Wheat bread that gets its color from molasses & its sweetness from honey - the flour should be whole wheat flour - not rye. Every time I've made similar I used half molasses & half honey to total 1/2cup - its slightly lighter than the Outback version but tastes the same. Having a mild allergy to rye bread/flour etc I can tell you Outback doesn't use it in theirs.

Lori said...

Thank you FrawgDezignz- I appreciate the tip and will try this recipe again.

lorlyn63 said...

Hi Lori,

Thanks for sharing this recipe - I have never had Outbacks bread before, but I have been looking for a rye bread recipe with molasses and this one sounds wonderful. I will have to give it a try!!


Lori said...

Lorlyn- thank you for stopping by. I hope you like it.