View Large Image Outback Bread Recipe Get ingredients: 1 egg (50 g) 55 g (1/4 cup packed) brown sugar (light) 11 g (1/8 cup) cocoa powder 85 g (1/4 cup) honey 313 g (2 1/2 cups) flour (all-purpose) 32 g (1 1/2 tbsp) molasses 6 g (1 tsp) salt 13 g (1 tbsp) sugar (white, granulated) 180 g (1 1/2 cups) wheat flour 24 g (2 tbsp) yeast (active dry) stand mixer thermometer baking trays glass measuring cup (3 cups or more) sifter whisk cooking spray (or butter) Add to glass measuring cup: 356 g (1 1/2 cups) water (very warm, 100-110° F / 38-43° C) 24 g (2 tbsp) yeast 13 g (1 tbsp) sugar Stir with a fork or spoon until dissolved (about 20 seconds). Set aside for 10 minutes (or until there is about an inch of foam on top). It's okay if there are chunks. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). If there's not enough foam after 20 minutes, redo the yeast mixture. Remove the bowl from the stand mixer. Add to stand mixer bowl: 55 g (1/4 cup packed) brown sugar 85 g (1/4 cup) honey 32 g (1 1/2 tbsp) molasses 1 egg (50 g) Using a hand whisk, whisk well until combined (less than 30 seconds). Add to stand mixer bowl: yeast mixture Using a hand whisk, whisk well until combined (less than 30 seconds). Sift into stand mixer bowl: 180 g (1 1/2 cups) wheat flour 313 g (2 1/2 cups) all-purpose flour 11 g (1/8 cup) cocoa powder 6 g (1 tsp) salt Stir with a fork until it comes together (less than 30 seconds). Do not use a whisk; the dough will get stuck in it. Attach the bowl to the stand mixer. Attach the dough hook to the stand mixer. Set stand mixer to medium speed for 10 minutes (or until the dough has a sort of rubber band consistency and comes away from the sides of the bowl cleanly). Grease 2 baking trays with cooking spray (or butter) generously. Wet your hands (to make it easier to work with the wet dough). Using your hands, divide the dough in half. Using your hands, roll each half into log shapes, about 8 inches long. Place each loaf on a baking tray. Cover each loaf with a clean, dry dish towel. Let rise at room temperature for 45-60 minutes (or until the dough has doubled in size). Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Bake for 20-25 minutes (or until the loaves are golden brown). Let cool at room temperature on the baking tray for 10 minutes.
