Alright, who doesn’t love Outback Steakhouse bread? The taste of the warm and fresh bread from when I first tasted it in my early twenties is still engraved into my mind. It left such a strong impression that I can literally still taste it when I think about it. I don’t know what they do to that bread but it’s addicting.
Lo and behold, I have wisened up a bit and no longer eat out as much and try to limit my gluten intake (for health reasons). I make exceptions if I know the product is healthy (non-GMO, organic, no refined-sugar) or if I make it at home.
I decided to try making a healthy version at home. I used organic rye flour. Did you know rye flour is super good for you? It does have gluten in it so it’s not good for ones with gluten sensitivities or celiac disease.
Not much beats homemade bread. Especially organic and refined-sugar free homemade bread!
My take of the Outback Steakhouse bread is so delicious! I researched quite a bit until I found a recipe that resembled what I thought would be a good version of the Outback Steakhouse bread (from allrecipes.com). I put my own [healhty] twist on it and wallah, I beheld a beautiful masterpiece.
And you know what the best part about this recipe?!
You don’t have to have a bread machine!
I hope you try it. Let me know how it goes!
- 1½ cup warm water
- 2¼ teaspoons dry active yeast
- 1 tablespoon organic raw cane sugar
- ½ cup (4 generous tablespoons) honey
- 2 generous tablespoons molasses
- 4 cups organic rye flour
- 1⅔ cup organic wheat flour
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 tablespoons melted butter
- a bit more flour for the outside
- Put the warm water into a large bowl and sprinkle in the yeast. Add in the sugar and mix well. Let sit for a minute then mix in the honey and molasses. Let sit for 10 minutes.
- While the yeast is activating in the water with the sugars, mix the dry ingredients together: rye flour, ww flour, cocoa powder, and salt.
- Combine the yeast/water mixture with the bread mixture. It will be gooey. And very very sticky.
- Add in the butter and keep kneading for about 5 minutes.
- Add just a little more flour to your hands and pat the dough into a ball.
- Cover and let sit overnight in the oven, or at least 4 hours until it has doubled in size.
- The next day preheat the oven to 350 degrees F (180 degrees C).
- Sprinkle the extra flour on top, flip over, and sprinkle more flour on the bottom of the dough. It's a very sticky dough. Using as much flour as needed, shape the dough into the shape you like. I like the long, French-bread type look. Alternatively you can make dinner rolls.
- Bake in the preheated oven for 35-40 minutes. If you are making rolls, bake for only 20 minutes.