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Steakhouse Black Bread
December 30, 2008

Amazing bread. It has a good rich flavor, a wonderful chewy texture, a looked great. It is what I had hoped it would be. This is a keeper recipe. I do not use a bread machine, but use a kitchenaid mixer with the dough hook. I did not have any oil but olive on hand, so I used 1/4 c of butter. I heated all the liquid ingredients including the butter to 140 degrees(my house is cold right now, including the metal mixing bowl). I put one package of the rapid rise yeast in with the brown sugar, king arthur's w.w. flour, rye flour, salt, mixed it up with the dough hook, and then poured in the liquid. Mixed it well and grdually added the remaining bread flour. I kneaded the dough with the mixer. I let the dough rest while I cleaned up maybe ten minutes. I then pulled the dough off the dough hook and shaped it into a ball, put it in a greased aluminum pie pan and let it rise to double in bulk. I brushed it with egg and put the oatmeal on top. Baked it for 35 minutes. It was wonderful.

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