This was initially intended to be a test of a beef substitute, but it ended up being the finest meatloaf ever.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 1 ⅓ cups strong brewed coffee, room temperature
- ¼ cup vegetable oil
- ¼ cup dark molasses
- 2 tablespoons brown sugar
- 1 cup whole wheat flour
- 1 cup rye flour
- 2 cups bread flour
- 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons salt
- 2 ½ teaspoons active dry yeast or bread machine yeast
Instructions
- Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9×5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
- Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Reviews
These are perfect! They were a big hit on Thanksgiving, even the kids loved them! No changes, divine as is.
A wonderful daily whole grain bread. I let the bread machine do all the work. Just set it for 2 lb. and whole grain. Perfection. You’ll have no need to purchase another store-bought dark bread.
It was delicious. I didn’t have whole wheat or rye flours but I had spelt and oatmeal so I substituted the spelt for the WW and ground oatmeal into flour for the rye. Totally worked!
Love it, great warm with butter
This bread was too bitter, too oily, to moist and too much time was wasted on this bread..it went to the birds. I have baked bread for years and this is for people of specific cultures and tastes…but not for me or my family.
I like it but it is not 100% the same as Black Angus. It is a bit dense and the cooking time varies depending on the altitude.
I usually halve most recipes because I am alone. This one I did 2/3rds of the recipe and made them small bun size to use for sandwiches and burgers. I used instant coffee and more rye flour than wheat. They are delicious!
Didn’t think this was very good. Flavors were not like any steakhouse bread I’ve had.
I thought these were just okay. I followed the recipe exactly as written since I’d never made this before. It wasn’t like I expected at all. The recipe made around 12 rolls and I ate one. My husband has been stuck eating the rest. He said he’d give it 4/5 stars. He’s eaten several cut in half with pastrami, mustard, and provolone. He said they’re really good like that. I ate mine with cinnamon sugar butter. The taste of these rolls was very strong. It was probably due to the strong coffee and the cocoa. I wish I would’ve used less cocoa than the recipe called for and regular strengthening coffee. I paired this with homemade veggie soup so that could’ve been my mistake as well. Wrong pairing.
Tasty bread. next time I think I’ll try to make it a little sweeter. makes great rolls
A delicious, rich bun; perfect for accompanying chili or chowder.
Tasted very strongly of coffee. I ate it, because I didn’t want it to go to waste, but I wouldn’t make this recipe again. Never had a brown bread that tasted that way before.
My Gram made bread like this with raisins in it. I didn’t use a bread maker and followed another member’s instructions for hand made bread. My husband hates bread, but this, I couldn’t keep him away. The texture is heavy as they said and what a real treat with home made baked beans. Mmmmmmm, I am definitely going to make this many times.
very wet. trying to figure out how to “form the rolls by hand” for a uniform size roll
My breads never rise. ever. we ate them anyway.. this was nice but i found it a bit sweet.
Very dense bread, but really good! I would make it with a little more sugar next time. I did add the egg wash with the oatmeal to give it that extra look and served with honey butter.
I did not have rye flour so substituted oat flour for it and it worked well. Used for Christmas dinner. I made the 12 rolls as suggested, I will make these again, however, I will make the dough into 18 servings. The rolls were large.
This is a very heavy bread. It rose well and was fluffy so I was quite surprised by the weight. It’s tasty but one roll is definitely enough!
This is a very heavy bread. It rose well and was fluffy so I was quite surprised by the weight. It’s tasty but one roll is definitely enough!
I followed recipe exactly. Very close to Outback’s, just not quite as sweet. Next time I’ll double the brown sugar as suggested by another reviewer.
I made the recipe as directed in a bread machine and finished them as rolls. I was expecting a heavy bread but the texture was amazing. My dough was easy to handle and not sticky.They have a rich flavor that went along with grilled steak very nicely. I topped them with an egg wash and oatmeal before I baked them. They turned out very pretty.