Steakhouse Style Pumpernickel Bread Food

HOMEMADE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

OUTBACK STEAKHOUSE-STYLE DARK BREAD

Steps:

• Soften yeast in 1/2 cup warm water.
• Stir in sugar. Let stand 6 minutes or till bubbly.
• (If using instant yeast just stir the yeast and sugar into the flour).
• Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
• Add yeast water mixture, stirring to combine (if using active dry yeast).
• Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
• Knead a few minutes.
• Let rise till doubled in greased bowl.
• Punch down.
• Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
• Spray tops of loaves with cooking spray.
• Cover with towel and place in warm place till doubled.
• Preheat oven to 375 degrees F.
• Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.

PUMPERNICKEL BREAD

Steps:

• Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
• In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
• When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
• Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

STEAKHOUSE BLACK BREAD

Steps:

• Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
• Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

STEAKHOUSE-STYLE PUMPERNICKEL BREAD RECIPE

Steps:

• Grease two 9 x 5-inch loaf pans. Set aside.
• In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
• In a separate bowl mix the warm water, molasses, and oil together.
• Add the wet into the dry ingredients until your dough comes together.
• Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
• Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
• After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
• Cover again and place in a warm place till doubled, roughly 45 minutes.
• Preheat oven to 375°F (190°C).
• Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
• Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.

STEAKHOUSE BLACK BREAD - PUMPERNICKEL

Steps:

• Combine molasses, cooled coffee, & yeast; set aside to proof.
• Combine vegetable oil & brown sugar.
• Combine rest of dry ingredients.
• Add proofed yeast mixture to the oil & sugar.
• Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
• Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
• (Bread making tip - patience is required - do let the bread go through its full rise each time!).
• Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
• Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
• Preheat oven to 357* F.
• Let rise until double in size, again.
• Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
• Bread is done when internal temperature reaches 195 - 200* F.

PUMPERNICKEL RECIPE

Steps:

• Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
• Prepare the scalded rye. Pour the boiling water over the rye grains and leave overnight.
• Prepare the rye soaker. Combine in a bowl, cover and leave overnight.
• 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
• 12.30pm - Strain the rye and discard any remaining water. Set aside to cool.
• 1pm - In a large bowl combine 700g of sourdough (the rest goes back into the fridge for your next bake), the cracked rye soaker, the cooked and cooled rye berries, the 550g extra cracked rye, the water (150g), salt (22g), maple syrup (120g) and mix until the dough comes together well. Mix for a few minutes (I just do this with my hands). Once this is done, cover the bowl and leave to rest for 30 minutes.Note: The dough should not be wet. It should stick together well and not fall apart. It should peel off the side of the bowl easily and stick on a spoon when held up.
• 1.45pm - Oil a large and a small loaf tin (I use a silicone brush to do this), then place the dough into the baking tins. Again, just use your hands to do this and even out the dough surface across the tin. Fill the tins only half full. Cover the tins - if you are using Pullman forms, use the Pullman tin cover, otherwise use a polythene bag to ensure the dough doesn't dry out.
• 2pm - Leave to prove for 3 hours (depends on room temperature, so do keep an eye on the dough during this time). The dough will have risen, probably not quite to the top of the tin, but it should have visibly risen.
• 4.30pm - Preheat the oven to 150°C.
• 5pm - Brush the top of the dough with a little water. Fully wrap the baking tins with two tight-fitting layers of tin foil to avoid the steam escaping and the dough drying out during the long baking process. Note, that I cover even the Pullman tin in these additional layers. Place the wrapped tins at the bottom shelf of the oven and bake for approximately 14 hours (best done overnight).
• 6pm - Turn down the temperature to 120°C.
• 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
• 8am - Take the loaf out of the baking tins and wrap in a kitchen towel for another 24 hours.
• Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• 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.