I first ate the dark rye bread many years ago in a Steak & Ale restaurant in Orlando. I loved it.
Some years ago, another restaurant chain opened in Rio, Outback, and…there was the rye bread again, for our joy. Each time we tried to identify what kind of bread was that, but at the end, we gave up and the question remained unanswered.
Until a couple of months ago when I found a recipe called Steakhouse Bread …that’s was the answer! I found it in Roxanna’s blog and tried it immediately. We loved it, especially me and Stefano, my son.
It is a particular bread, very dark in color, a little bitter (for the coffee), but that kind that you just can’t stop eating it.
I made only a few changes, using extra virgin olive oil instead of almond one. I prepared a loaf, but you can also prepare small individual loafs the same.
- 60 g/ ½ cup bread flour
- 1 envelope dried baker's yeast
- 120 ml/ ½ cup lukewarm water
- 10 g/2 Tbsp unsweetened cocoa powder
- 180 g / 1½ cups bread flour
- 120 g/ 1 cup whole wheat rye flour
- 180g/ 1½ cups whole wheat flour
- 1½ cups (180 grams) whole wheat flour
- 2 Tbsp sugar
- 1 tsp salt
- 60 ml/ ¼ cup extra virgin olive oil
- 180 ml/ ¾ cup strong black coffee
- Prepare the basis combining ½ cup bread flour together with the yeast in ½ cup of lukewarm water. Let it rest until it seems spongy and have some bubbles in it.
- When it's done, transfer it to the kneading machine bowl and add the flours, sugar, salt and olive oil.
- Turn the machine on and slowly add the coffee.
- After a while the dough will dettach from the bowl. Knead for 5 more minutes.
- Cover with plastic wrap and let it rest at room temperture until it doubles in size.
- Knead it again for a couple of minutes and then transfer it to a greased bowl and let it rest again.
- Then form a loaf and put it into a 9x5in/23x13cm baking pan and let it rest for 20 more minutes.
- Preheat the oven to 375°F/180°C.
- Bake it for about 40 minutes.
- Wait some minutes before taking it out of the pan.
- Buon appetito!