Outback Bread (Honey Wheat Bushman Bread)

[Granny Smith]

Outback Bread (Honey Wheat Bushman Bread)
contributed by riverwalk

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

-Dissolve yeast in 1/2 cup w arm water; stir in sugar; let stand 6 minutes or until bubbly.

-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bow l; 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 bow l, cover with a damp cloth, and let rise in a warm place until doubled in size.

-Punch dough down.

-Divide and shape dough into 2 large round loaves and place on greased and cornmealdusted 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 oven for 30 minutes, or until crust makes hollow sound when tapped on.

Serve with whipped butter. Bread can be frozen for later use.