Dark Table Bread
I got this recipe in an email from a friend, so I''m not sure where it came from originally. I did not write what follows: Here is a copycat version of the wonderful dark bread served at the Outback Restaurant chain. The bread is slightly sweet and loaded with fiber thanks to the rye flour. Make large loaves or mini-loaves. This bread freezes beautifully.
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Dark Table Bread Preparation
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 (about an hour -E). Punch down (If you live in high humidity, you won''t need to "punch down", because the bread won''t rise as much as if the air were dry -E)
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. You can also freeze some of the dough for later. (See my note at the end - I don''t think the cookie sheets are a good idea, as the bottom tends to get black before the center is done -E)
Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. Reduce time for smaller loaves based on size. You want to watch these carefully, as the high sugar content of this bread means it can burn easily.
Yield: 2 large round loaves (soup bowl size) or 6 mini-loaves
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