outback bread recipe
The Best outback bread recipe
My family loves how this bread holds up—whether it’s toasted for breakfast, sliced for sandwiches, or even just eaten plain with a little olive oil. It’s that kind of bread that doesn’t get soggy or stale too quickly, so it’s great for meal prep too. And the health benefits? Well, it’s made with whole grains and real ingredients, not all that processed junk you find in store-bought bread. It’s got a nice fiber boost, and because it’s not too heavy, it’s a great way to keep things balanced without feeling like you’re missing out on anything. Plus, it’s so customizable—you can tweak the ingredients to fit what you’re craving, whether it’s extra garlic, herbs, or even a little cheese mixed in. It’s that kind of recipe that feels like a little homey comfort, but still feels fresh and modern.
Outback Bread Recipe
A rustic, hearty bread perfect for pairing with Australian outback-style dishes, featuring a tangy tomato sauce glaze. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 tbsp olive oil
- 1 cup warm water
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix flour, salt, and yeast. Add olive oil and warm water, then stir until a dough forms. -
3
Knead the dough for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F (220°C). In a small saucepan, heat olive oil, crushed tomatoes, tomato paste, garlic, and oregano until simmering. Simmer for 10 minutes, then let cool. -
5
Punch down the risen dough and shape into a loaf. Brush with half the tomato glaze. Place on the prepared baking sheet. -
6
Bake for 25–30 minutes until golden brown. Brush with remaining glaze while warm.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Oven with rack
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of smoked paprika to the dough.
- Substitute whole wheat flour for half the all-purpose flour to make a healthier version.
- Let the bread cool before slicing to prevent a gummy texture.
Adaptations
- Add a pinch of nutmeg or cinnamon for a sweet twist.
Watch Video Of How Outback Bread Recipe Works
❓ Frequently Asked Questions About Outback Bread
What is the key difference between this Outback Bread recipe and other sourdough recipes?
The key difference lies in its rustic, slow-rise fermentation and whole wheat flour blend, which gives it a dense, nutty flavor and chewy texture reminiscent of traditional Australian bush bread. Unlike traditional sourdough, this recipe often includes whole wheat or rye flour (instead of all white flour) and relies on a longer bulk fermentation (12–16 hours) to develop deep flavor. The addition of onion powder or garlic powder (optional) also enhances its savory depth.
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Why does the recipe call for such a long bulk fermentation time?
The extended bulk fermentation (12–16 hours) is crucial for developing complex flavors and creating a more open crumb with a softer, chewier texture. This slow process allows the yeast and wild yeast to fully activate, while the gluten relaxes naturally, resulting in a bread that’s less dense than fast-rise sourdough. For best results, use a cool, consistent temperature (65–75°F/18–24°C) to slow fermentation and preserve the tangy notes.
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Can I substitute whole wheat flour with another type, and if so, what’s the best alternative?
Yes! For a lighter texture, you can replace half the whole wheat flour (e.g., 50% whole wheat, 50% white bread flour). For a nuttier, darker crust, try 100% whole wheat or rye flour, but expect a denser crumb. If using spelt or buckwheat flour, reduce the liquid slightly (by ~1–2 tbsp) to compensate for their higher moisture content. Always adjust wetness by weight rather than volume.
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Why does the Outback Bread sometimes have a dense or heavy texture?
Dense texture often comes from overproofing (fermentation lasting too long) or using too much liquid relative to flour. To fix it:
1. Check dough consistency—it should be slightly sticky but hold its shape when folded.
2. Reduce bulk fermentation time if the dough is too soft (aim for 8–10 hours max).
3. Add 1–2 tbsp more flour if the dough is too wet (especially with whole wheat).
4. Pre-shape and rest the dough (20–30 mins) to relax gluten before baking for a softer crumb.
If using whole wheat, it naturally absorbs more liquid, so monitor hydration closely.
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How can I achieve a crispy, golden crust without relying on a Dutch oven?
For a crispy crust without a Dutch oven:
– Bake at a high temperature (425°F/220°C) for the first 15–20 mins to develop a crust.
– Cover loosely with foil for the last 15–20 mins to prevent burning while keeping moisture.
– Use a baking stone or tray (if available) for even heat distribution.
– Add 1 tbsp honey or maple syrup to the dough (before shaping) to enhance browning.
– Brush with melted butter after baking for extra crispiness.
If the crust is still soft, let the bread cool completely before slicing—heat causes steam to escape too quickly.
