Dark Table Bread
I got this recipe in an email from a friend, so I'm not sure where it came from originally. 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.
I got this recipe in an email from a friend, so I'm not sure where it came from originally. 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.
- Carbohydrate 67.3712870258265 g
- Cholesterol 0 mg
- Fat 4.01824542709561 g
- Fiber 8.09132930819819 g
- Protein 8.04354692525068 g
- Saturated Fat 0.342033408516819 g
- Serving Size 1 1 Serving (127g)
- Sodium 9.10395029470256 mg
- Sugar 59.2799577176284 g
- Trans Fat 0.51335097542196 g
- Calories 332 calories
Step-by-step
- 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.
Dark molasses provides a deep mahogany crumb and a distinct caramel sweetness that defines this style of loaf. Rye flour introduces dense fiber, which requires deliberate kneading to achieve a smooth, pliable texture rather than a heavy mass. Water temperature matters during activation; keep liquids between 105 and 110 degrees Fahrenheit so the yeast feeds without dying.
High sugar content demands constant attention during baking. Sugars caramelize rapidly, meaning the exterior can char before the center finishes cooking. Monitor the crust closely around the twenty-five-minute mark at 375 degrees Fahrenheit. Tapping the bottom should yield a hollow acoustic resonance when the starches are fully set.
Scaling the formula between two large round loaves or six mini-loaves alters thermal requirements. Smaller pans demand shorter exposure times to prevent desiccation. Foil mini-pans distribute heat differently than baking sheets, shifting how the crumb develops horizontally versus vertically.
Freezing unbaked or fully baked portions extends shelf life reliably for months. Wrap individual loaves tightly in plastic wrap followed by heavy-duty foil to prevent freezer burn. Thaw slowly at room temperature before refreshing in a warm oven.
