Recipe: Outback Honey Wheat Bushman Bread

OUTBACK HONEY WHEAT BUSHMAN BREAD

3 packets dry yeast
1 1/2 cups warm water, divided use
1 Tbsp. sugar
1/2 cup dark molasses
1 Tbsp. salt
2 Tbsp. vegetable oil
2 cups rye flour
2 1/2 to 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water; stir in sugar; stand 6 minutes or until bubbly.

Combine dissolved yeast, remaining 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.

Work in all-purpose flour until dough is smooth pliable and elastic; not sticky. Knead dough for 4 minutes. Place dough in a large bowl; cover with a damp cloth; let rise until double in size; punch down.

Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet. Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.

Bake loaves in a 375 degree F oven for 30 minutes or until crust makes a hollow sound when tapped on.

Serve with whipped butter.

Makes 2 loaves