🍞 The “Steakhouse Classic” Dark Grain Bread
This bread is best served warm, sliced thick, and slathered with whipped honey butter. It has a tight crumb that makes it incredible for turkey sandwiches the next day.
| Category | Details |
| Prep Time | 20 mins (plus 2 hrs rising) |
| Cook Time | 30–35 minutes |
| Total Time | ~3 hours |
| Yield | 2 Loaves |
🍴 Ingredients
- 1 cup Warm water (approx. 43°C)
- 2 ¼ tsp (1 packet) Active dry yeast
- ¼ cup Honey
- ¼ cup Dark molasses
- 2 tbsp Vegetable oil
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 2 cups All-purpose flour (plus more for kneading)
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Salt
- Optional: ¼ cup Raisins (finely minced so they melt into the dough)
👩🍳 Instructions
1. The Bloom
- In a large bowl, combine the warm water, yeast, and a teaspoon of the honey. Let it sit for 5–10 minutes until it looks foamy and “alive.”
2. The Dark Liquid
- Whisk in the remaining honey, molasses, and oil. If you are using minced raisins, stir them in now; they will provide a subtle chew and extra sweetness.
3. The Flour Merge
- Stir in the rye flour, whole wheat flour, cocoa powder, and salt.
- Gradually add the all-purpose flour 1/2 cup at a time until a shaggy dough forms.
4. The Knead & Rise
- Turn the dough onto a floured surface and knead for 8–10 minutes. This dough is naturally tacky because of the honey; avoid adding too much extra flour or the bread will be dry.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 ½ hours or until doubled in size.
5. Shape & Bake
- Punch the dough down and divide it into two oval loaves. Place on a parchment-lined baking sheet.
- Let rise again for 45 minutes.
- Bake at 190°C (375°F) for 30–35 minutes. The crust should be firm, and the loaf should sound hollow when tapped on the bottom.
The “Honey Butter” Finisher: While the bread is cooling, whip ½ cup softened butter with 2 tbsp honey and a pinch of salt. Serving this bread without honey butter is practically a crime in the world of 1970s nostalgia.