Outback Steakhouse Bread

Ingredients

• 6 3/4 teaspoon active dry yeast
• 1 1/2 cup warm water, between 100F and 110F, divided
• 1 tablespoon sugar
• 1/2 cup dark molasses
• 1 tablespoon salt
• 2 tablespoon grapeseed oil
• 2 cup rye flour
• 2 1/2-3 cup all-purpose flour

Directions

Sprinkle yeast over ½ cup warm water in a 2-cup measuring cup.

1. Stir in sugar and let stand 6 minutes or until bubbly.
2. Meanwhile, in a large mixing bowl, combine the remaining 1 cup warm water with molasses, salt, oil, and rye flour. Beat until a smooth batter is achieved.
3. Add yeast mixture, stirring to combine.
4. Work in all-purpose flour until dough is smooth and no longer sticky. It should be very pliable and elastic. Knead a few minutes.
5. Place dough in a greased bowl and let rise until doubled. Punch down.
6. At this point, you can either make 2 large loaves or 6 mini loaves.

Mini Loaves

Preheat oven to 375 F. Grease 6 mini loaf pans and dust with cornmeal.

1. Divide the dough evenly among the 6 pans. Place mini loaf pans on dry, un-greased cookie sheets a few inches apart and let loaves rise in a warm place until doubled in size.
2. Once doubled in size, bake for 20 minutes.
3. Remove from oven and turn out of pans onto a wire rack to cool completely.

Large Loaves

Preheat oven to 375 F. Grease a baking sheet and dust with cornmeal.

1. Shape dough into 2 large round loaves and place a few inches apart on the baking sheet.
2. Let loaves rise in a warm place until doubled in size.
3. Bake large loaves for about 30 minutes or until crust makes a hollow sound when tapped with knuckles.
4. Remove from oven and immediately transfer to a wire rack to cool completely. (Leaving them on the pan to cool could result in a soggy bottom crust.)