Outback Steakhouse bread is the signature bread served at the Outback Restaurant! Served on a cutting board with whipped butter these dark molasses rolls will compliment your steak dinner! This recipe makes 12 rolls just like the restaurant!
Our Rye Bread has a distinct taste, accentuated by seeds and grains. Our recipe celebrates the delicious breads we ate in the Baltic States.
Even if you're not a huge molasses fan, this bread is really quite special. Aromatic, soft and spongey, it reminds me of one of those solid loaves that you can buy at bakeries. There's nothing light or airy about this but it's not heavy or dry. There is almost a soft dampness from the dark molasses that means that it is heavenly spread simply with butter and honey or it adds so much flavour to a regular sandwich. Stop me if I'm babbling and make less sense than a horror show musical set in an asylum...
Warm up a cold winter's night with this hearty, dark rye bread and a good bowl of hot soup.
The Outback Steakhouse bread is soft and sweet wheat bread made with honey, molasses, cocoa powder, and wheat flour to get a dark color and rich taste. It is perfect to start your dinner with.
Dark German rye bread with cocoa, molasses, and caraway seeds. A light rub of flour prior to baking and a couple minutes under the broiler just before removing adds a rustic touch to this loaf. I am a big fan of retarding yeast doughs. I think it's wonderful to spend maybe ten minutes in the kitchen the night before, throw the dough in the fridge, and wake up the next day to begin punching things down and shaping. For all of you that are not fans of letting dough sit around forever, this could be the recipe for you. According to the dark German rye bread recipe at recipezaar.com, this only takes about two hours, start to finish (10 minutes to pull it together, 20 minutes rest, punch down + shaping + rest for about 60 minutes, then into the oven for about 30 minutes). The dough after an optional four hour retard in the fridge. Being somewhat of a traditionalist, I threw the dough in the fridge for a four hour retard. I would have left it there overnight, but I had started it in the morning and wanted it with dinner. I think four hours is a reasonable compromise. This dough holds imprints extremely well; feel free to play a bit when punching it down. Dark German Rye Bread Adapted from recipezaar.com Yields 1 loaf 3/4 C (74g) bread flour 3/4 C (98g) whole wheat flour 2 T cocoa powder (unsweetened) 1 1/4 tsp yeast 1/2 T caraway seed 1/2 T salt 2 1/2 T molasses 1 T (15g) unsalted butter 1/2 T sugar 1 C water 1 T olive oil 1 3/4 C (160g) rye flour Combine bread flour, whole wheat flour, cocoa, salt, and seeds in a large bowl and set aside. Heat the molasses, butter, sugar, water, and oil until lukewarm (microwave or stove is fine). Add yeast to the warm liquid mix and stir well. Make a well in the dry ingredients, pour the wet mix in, and mix on low for 30 seconds, then 3 minutes on high. Knead in the rye flour (about 8 minutes). Cover with lightly greased plastic wrap and rest 20 minutes OR retard 4 hours to overnight in the fridge (long retards develop flavor). Punch down the dough and shape into a loaf (I like a round, tubby looking loaf) and cut an X or # in the top with a sharp knife. Cover with lightly greased plastic wrap and let rise 1 hour or until nearly doubled in size. Optional: Rub with a little flour to get a rustic looking loaf and/or sprinkle with a little water just prior to baking to get a crispier crust. Bake at 400F (205C) for 25-30 minutes, until the loaf sounds hollow when tapped on the bottom. Optional: Place loaf on the top rack and bake 2 minutes longer to get a darker crust. Cool at least 20 minutes before slicing. Enjoy! Dark German Rye Bread Reflections Just 20 minutes out of the oven, with steam rising up during. This bread is dense. And smells like chocolate when you bake it. Both of these things are not cause for alarm. The bread doesn't taste sweet or chocolatey. Plus a good, dense rye bread was what I was going for. You get a decent crust on it without any crazed water bottle spritzing in the first fifteen minutes of baking and the bread keeps pretty well. I think this would be excellent with peppered salami and seedy mustard. The texture of this loaf is dense and soft with a thick, slightly crunchy crust. I think this bread has a nice texture; a small crumb with a crust you have to saw a bit to get through. I'm fairly certain if you tied a rope around it and gave it a good swing, it would double as a medieval weapon. Just because you can physically assault someone with it doesn't mean it's not a good bread - it is! (And just because you can physically assault someone with it doesn't mean you should - you shouldn't go beyond a playful thud to the arm.) Please enjoy this bread responsibly, possibly with mustard, salted butter, and/or an array of cold cuts and cheeses.
When monster chocolate cravings strike, feed it a slice (or two!) of Double Dark Chocolate Zucchini Bread! Moist, fudgy, and chock full of chocolate chips! chocolate zucchini bread // double chocolate zucchini bread // chocolate zucchini bread recipe #easy #moist #recipe #zucchini #kitchenconfidante
Pumpernickel, noun – An incredibly dense and strongly flavored dark bread made with a blend of coarse and fine rye flour originating in Germany.We love the heartiness and deep, almost bitter flavor of pumpernickel bread, especially with a little sharp cheese melted over the top! Making an authentic loaf of pumpernickel is one of our winter goals, plus we think it would look lovely on our Thanksgiving table!Do you like pumpernickel bread? Ever made it yourself?
Make a simple and dark bread machine rye bread with this easy and flavorful recipe!
Being raised in Germany, whole-grain rye bread, or Vollkornbrot/Roggenbrot, has always been a common sight at local bakeries. But growing up a fussy eater, I’ve never given it the credit it deserves. Dark rye flour is rich in minerals, vitamins and fibre and gives a deep, nutty flavour to the entire loaf.
Find beautiful focaccia bread art to make decorative bread edible art with fresh vegetables and herbs. Paint and score designs on sourdough.
Make a simple and dark bread machine rye bread with this easy and flavorful recipe!
There is something so unique and special about a sweet sourdough loaf. This specific recipe creates a beautiful sweet treat that intersects a brownie and a classic sourdough loaf. The ingredients are simple, and the final product isn't overly sweet. BUT, this dessert bread is the perfect way to curb that sweet tooth. I've also loved using this bread for special breakfasts like french toast. An absolute must try!This specific recipe follows the sourdough method I teach in my eBook (which can be p
Crusty, chewy and packed with plump, sticky raisins and aromatic cinnamon, then lightly sweetened with richly flavoured dark brown sugar. A super simple, no-knead loaf and your kitchen will smell amazing as it bakes!NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.
Hearty sourdough pumpernickel bread made with coarse dark rye flour and molasses for rich color and flavor. For lovers of dark rye, this sourdough pumpernickel will bring you plenty of joy.
Healthy and easy no-knead multi-seed bread that's perfect for breakfast, sandwiches, or snacks. This amazing multi-seed bread has a natural flavor that you can use for sweet and savory, which is very convenient! It doesn't use any yeast and you'll take only 1 hour from making it until it's fully baked!
Healthy Dark Chocolate Chip Raspberry Banana Bread is here! It’s super fluffy, perfectly moist, gluten-free, vegan, oil-free and refined sugar-free! You can easily make them into banana bread muffins too!
Pastry chef instructor Heidi Hedeker provides a recipe and step-by-step photos for this classic old-world bread made with Spelt and Rye.
Have you ever heard of German pumpernickel? This dark and aromatic rye bread is definitely worth a try. Read on to discover the best ways to enjoy it.
Crusty, chewy and packed with plump, sticky raisins and aromatic cinnamon, then lightly sweetened with richly flavoured dark brown sugar. A super simple, no-knead loaf and your kitchen will smell amazing as it bakes!NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.
Assemble into the bread machine in this order: 1/3 c molasses 1 1/4 c water 1/8 c vegetable oil 2 1/2 c bread flour 1 c dark rye flour 1/8 c unsweetened cocoa powder 1 TBS Caraway seed 1/2 tsp salt 2 1/4 tsp yeast. Set bread machine to wheat setting. I selected medium crust. Enjoy!!
This is a collection of our favorite ideas for Skinny Bread that also includes Weight Watchers SmartPoints. We're adding new bread recipes all the time, so
Double Chocolate Espresso Sourdough Bread is the perfect combination of sourdough tang and chocolatey goodness. This indulgent bread is rich in cocoa powder, dotted with chunks of dark chocolate, and lightly sweetened with brown sugar and hints of ground cinnamon. Serve warm with quality butter for a satisfying sourdough treat.
