This bread is amazing. I have made it twice now, and I am craving it again. So I will probably make it for the 3rd time in 3 days. I love this bread, and my family loves this bread. I haven't quite figured out how to make this cook properly in the bread machine yet. So for now this recipe makes the dough in the bread machine or kitchen aid/bosch, but is shaped and baked by hand. It really is worth it. We all loved it fresh out of the oven, but the next morning I felt like the flavor was even better and I could taste more sweetness when it had cooled.
Anyways, this one is a repeater and it made me excited to make a few of these loaves to our table when we have another steak night dinner!
Fresh Milled Outback Bread
2- 1 lb loaves
1 1/2 cups water
1/4 cup olive oil
1/3 cup honey
1/4 cup molasses
2 tsp salt
5 cups of fresh milled wheat flour milled on bread setting
2 cups hard red wheat grain, 1 1/2 cups hard white wheat grain
1/4 cup coconut sugar
1 tbsp sunflower lecithin
2 tbsp cocoa powder
1 tbsp instant yeast
Mill the grain on the bread setting. Add water, olive oil, egg, molasses, honey, salt, to a large mixing bowl or stand mixer bowl with dough hook. Mix together. Add the flour, coconut sugar, sunflower lecithin, cocoa powder, and instant yeast. Use the dough hook and knead the dough for 8-10 minutes to develop the gluten. Cover and let rise until double, 45 minutes to an hour.
These are my favorite towel for bread rises. I make them and restock once a month! So get on my email list so that you can get notifications when I restock! There are currently only a few left in stock!
Preheat your oven to 350 degrees. Cover and put the bread dough in a warm place. Let it rise again for another 30-40 mintutes until doubled. Bake 25-30 minutes or until a thermometer reads an internal temperature of the bread is 190 degrees.
Allow to cool, and slice up!
Slather some butter on that baby and enjoy!