Tuesday, December 27, 2011

Tasty Tuesday Rye Bread, Outback Style!

My son Sam loves the bread at Outback, as do a lot of other people, so I've been experimenting with some recipes. I shall continue tweaking, but this is what I've come up with so far. Though it's not exactly like their bread, (theirs is softer and darker) it's still pretty tasty. I realize that the full experience can only be had if you also spread it with honey butter, but I have thus far managed to resist that temptation. It would be very easy to make--stir a bit of honey into softened butter--but that would make the bread too irresistible, and freshly baked bread is tempting enough on its own. 

Cheryl's Outback Bread


Whisk together in a large bowl and let stand until foamy:

1/2 cup warm water
1/2 tsp ginger
1 tbsp brown sugar
2 pkg yeast

Then add:

1 1/2 cups warm water
1/2 cup dark molasses
1/4 cup brown sugar (optional) 
1 tbsp salt
3 tbsp cocoa
1/4 cup soft butter
2 cups rye flour

Mix well and stir in:
2 cups all purpose flour

Continue adding more all purpose flour (about 1 1/2 cups) as you knead the dough until it is elastic and non-sticky. Place dough in a greased bowl, cover with a damp towel and allow it to rise until doubled in bulk.
Knead the dough again, then form into 2 loaves. Place in greased loaf pans, cover with a damp towel, and allow to rise until doubled in bulk. Bake in a 350 degree oven for about 45 minutes. Remove from pans, slice, and enjoy!


  1. Helllllllo hunk! LOL.

    I'll have to try to make that bread recipe. I have all those ingredients, yum!

  2. This guy makes my yeast ferment...hmmmm...that doesn't actually sound as good as I meant it!

    Cheryl, I remember my great-grandma (German) saving the crumbs of the bread, toasting them, and then adding them into the dough for the daily bread, which did darken it, as well as giving it a wonderful taste. That's a bit Medieval, though---I've seen many recipes for "dark" rustic breads that include either instant coffee or unsweetened cocoa to give it that tint of pumpernickle.

  3. I ran across several recipes that called for coffee, but then there was one that insisted there was neither coffee nor cocoa in the Outback recipe. I tried that one, but it was too heavy. This version is a bit lighter in weight, but not quite the right color or texture. Still, nothing beats homemade bread, even if it's not exactly like the Bushman variety!
    LOL at the fermenting yeast!

  4. Cheryl - Bit of Catch up. LOVED the Christmas Card this year. Wow! And Wow! And another WOW!!

  5. I love the recipe for the Outback Bread. Suzy, I seen my German Grandmother do something like that when making her bread. It was so good. Ladies, I'm so surprised no one else mentioned that they want to take this hunks very nice shaped thick well grained loaf OUTBACK and place it whole into their oven and bake it until we're both real done.

  6. Hope you had a nice Christmas, Alicia. And that goes for everyone else, too!

  7. Oh my, I've been away for few days--what a lovely, lovely hunk to come back to! Merci for the furry, hot, hot guy, Cheryl!

    YahYahs--I'm going to be grandma!! Baby due in June--I've decided I'm going to be the hot grandma. ;)

  8. Congratulations, Nan! I'm sure you'll be one of the hottest grandmas ever!

  9. Have been sick as a dog with some stomach bug... Just now got around to checking the CBEB. Mister Gorgeous-n-Furry perked me up. :)

  10. Glad you're feeling a little better, ER! Hope you get well soon!

  11. @Suzy. LMAO:)

    Yeah, I wouldn't mind giving dude a roll...that is after our Diva Donna gets it out of her oven. *titter*

  12. The recipe sounds wonderful, Cheryl! I love to make bread. I'm wondering if part dark rye flour and smaller loaves would make it more like Outback's version...

    Oh, look! The other bread of life :)

  13. *tittering along with Queen Yah Yah*

    Ahem... That's the STAFF of life. LOL!