“Outback” Honey Whole Wheat Bread
People seems to go crazy for this "old-world-like" dark bread at the Outback restaurant chain. It's like a hearty German black bread only, because it's American, it's a lot softer and sweeter. But hey…I let the bread machine do the dirty work of mixing, resting and rising, then I transfer the dough to two small traditional pans and back them in the oven. A fun party trick is to show up with these already risen but not yet baked and finish them in your host's oven, making their house smell delicious.
- 1 cup water lukewarm
- 1/2 cup strong coffee I use 2 shots of espresso
- 2 tbsp butter
- 1/2 cup honey 170 grams (much easier)
- 1 tsp salt
- 1 tbsp sugar
- 2 cups bread flour
- 2 cups whole wheat flour
- 2-1/2 tbsp unsweetened dark cocoa powder
- 1 tbsp yeast
- 1/4 cup old fashioned oats for decoration
- Drop the first 9 ingredients in a bread machine. I find it easier to put the pan on a scale and adding the honey by weight instead of trying to measure it, which is a sticky business.
- Set the machine on "dough" or "leavened dough".
- Add the yeast according to your manufacturers directions. If your machine has a yeast compartment, use that. If not, wait until everything is partially mixed, then sprinkle in the yeast for the best results.
- Go do something else until the dough is ready, about an hour and a half or so.
- Grease two mini loaf pans. (You could also bake this as a single standard sized loaf, but the smaller ones are more fun and versatile.)
- Divide the dough carefully into two equal parts. (The scale again shows it's usefulness.) Shape the pieces to evenly fill the pans.
- With the dough in the pans, sprinkle the top with flakes of oatmeal.
- Cover the pans with oiled plastic wrap and set them somewhere warm to rise. Probably another hour.
- Remove the plastic and pop them in a preheated 350 F oven to bake.