Bushman Bread 
Submitted by mickey
A sweet rye bread that's a bit like the bread served at Outback Steakhouse.
Cal: 361 Fat: 5g Carbs: 72g Protein: 8g Fiber: 5g
More Nutrition...
More Nutrition...
Original recipe serves 8
Directions
Prep: 20 min | Cook: 30 min | Ready in: 2 hr 50 min
- Add yeast to 1/2 cup of warm water and allow to soften.
- Add the sugar and let the mixture stand for about 6 minutes or until it becomes frothy or bubbly.
- Combine molasses, rye flour, oil, salt and 1 cup of warm water in a large bowl. Add the yeast mixture and mix until a smooth batter is formed.
- Slowly add the bread flour and mix, until a smooth dough forms. Continue working in flour untl the dough is no longer sticky. The dough should be very elastic and stretchy.
- Knead the dough for a few minutes. Place dough in a large, greased bowl. Allow it to rise in a warm place until dough roughly doubles in size, about 1 hour depending on the temperature.
- Punch the dough down. Grease a large cookie sheet and dust with cornmeal. Cut the dough in half and shape each half into a round loaf. Place the loaves on the prepared cookie sheet, and sprinkle with bit more cornmeal.
- Place cookie sheet in a warm place and allow to rise again, for about 45 minutes to an hour.
- Preheat oven to 375F (190C).
- Bake in preheated oven until crust makes a hollow sound, about 30 minutes.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
18
--
24
20.7
7.2
0
15.5
12.7
Calories: 361
Total Sugars: 13.7g
Carb.: 72.1g
Fiber: 5.2g
Total Fats: 4.7g
Cholesterol: 0mg
Protein: 7.7g
Sodium: 303.9mg
*Data provided by USDA
Anonymous User on 2012-06-19
It is somewhat similar to the bread at Outback, but I think the Outback bread might be a bit sweeter. In any case, this is a really good bread that I will be making again.
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