- The directions here are for mixing the dough in a bread machine, but baking it in your oven. If you need different directions, just message me and I will send them to you. (Am using my bread machine as kitchenaide is out of commission right now).
- The way I added MORE nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). Using a 1 cup measuring cup, I filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-I dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. I've been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. You can use any combination of whole grains-this is just what I used. Next day when I was ready to make bread, I did this:
- I set my machine on the DOUGH (or manual) cycle and layered these ingredients in the bread machine in the following order:
- 1 & 1/2 cups warm water
- 1/2 cup molasses
- 2 TBSP sugar
- 1 TBSP kosher salt
- 1/2 tsp lemon juice (bottled OK-it helps the yeast and helps crumb be less tender)
- 2 TBSP oil
- the whole grain mix I created
- 2 cups rye flour
- 3 TBSP vital wheat gluten (flour)
- 2 & 1/2 to 3 cups of bread flour (I usually use just a speck over 2 & 1/2 cups)
- 6 tsp active dry yeast (yes, 6 tsp)
- *******You'll also need:
- egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty.
- Once the ingredients are in, press START and let your machine run thru the dough cycle.
- Once that's complete, remove dough divide it in half, shape it freeform (I just make a round loaf), place shaped loaves on parchment lined baking sheet. Cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). When dough nears the end of it's rising time, preheat the oven to 375Â° (I bake it at 365Â°, but I'm a bit neurotic about bread).
- Once oven is heated, brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4" deep and load them into oven.
I've Been Trying To Come Up With A New And Improved Version Of The Outbacks "Bushmans" Bread-one That Has More Flavor And Nutrition. This Recipe Has Been Tweaked By Me A Million Times-it's Adapted From Http://restaurantrecipesbook.com/outback-sGroup RecipesView Full Recipe