Outback Steakhouse Style Bread Pumpernickel Loaf Roswell Ga Patch 2 tbsp vegetable oil. put the yeast in warm water (not hot) with the molasses to proof it. combine sugar, wheat flour, rye flour, 1 2 c of the the white flour, gluten, salt and cocoa in large. Make the dough: prepare: grease two 9 x 5 inch (23 x 12½ cm) loaf pans. set aside. mix dry ingredients: in a large bowl stir together the all purpose flour, rye flour, cocoa powder, yeast, sugar and salt. mix wet ingredients: in a separate bowl mix together the warm water, molasses, and oil.
Pumpernickel Bread Outback In a large stand mixer bowl, combine warm water, oil, honey, and molasses with a dough hook until well mixed. add whole wheat flour, cocoa, and salt. add these ingredients and mix on low speed until combined. rest. cover the bowl with a clean kitchen towel and rest for 10 minutes. add yeast and bread flour. Divide the dough into 2 equal parts. cut each part into 6 equal pieces and form 6 7" long narrow rolls. dredge each roll into some cornmeal and then transfer each roll onto a well greased pan. allow dough to proof until doubled in size (approx. 45 min 1 hr in a warm place.) bake in a pre heated 380°f oven for 15 minutes. Instructions. in the large mixing bowl of a stand mixer with a dough hook attachment, blend the lukewarm water, canola oil, honey, and dark molasses until thoroughly mixed. stir in the whole wheat flour, unsweetened cocoa powder, and fine sea salt until just combined. Instructions. preheat the oven to 100 f. mix warm water (about 100 f), brown sugar, honey, molasses, and dry yeast in a bowl. beat with a whisk until combined and at least partially dissolved sugar. cover the bowl with cling film and leave for 15 20 minutes. foam should appear on the surface of the water.
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