Outback Bread Recipe (Sweet Molasses Bread)

Mix dry ingredients: all-purpose and whole wheat flour, salt, cocoa powder and yeast.

Add wet ingredients: lukewarm water, oil, vegan honey or maple syrup and molasses. Mix until dough is formed.

After dough is formed, knead for 8 to 10 minutes if using a stand mixer, 12 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth. If using a stand mixer, dough should stick to the bottom of the bowl, but not at your fingers.

Cover dough with plastic wrap or a damp towel and let it rise until it doubles. It will take about 1 hour and a half. Remember to leave it in a warm spot.

After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.

Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.

Place rolls in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger.

Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light.

Just before baking, you can top the rolls lightly with cornmeal for more texture.

Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.

Let loaves cool for 20 minutes before slicing. Store rolls in an airtight container or sealed bag after cooled.