Outback Bread

I made this bread for the first time about 2 years ago.  It was before I started baking most of our bread, so I had very little confidence in my ability to make bread.  This bread turned out great the first time I made it!  Two years later, I am still making it.  I like to make one large, round loaf when I do it.  It doesn't look exactly like the Bushman bread at Outback, but it tastes great.  It is an easy pumpernickel recipe that doesn't call for a lot of strange ingredients.  One of my favorite things about this recipe is the wonderful smell that fills the house while it is baking. 

Outback Bread
from Chef Pablo's Restaurant Recipes
2 packets (1 1/2 tablespoons) dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm (not hot) water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 - 3 cups bread flour (use 3 - 3 1/2 cups if using unbleached, all purpose flour)

1) Soften yeast in 1/2 cup warm water.
2) Stir in the sugar and let stand 6 minutes or until it’s bubbly.
3) In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
4) Mix this until it makes a nice smooth batter.
5) Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
6) Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled (about 1 hour).
7) Punch the dough down and shape into 2 large round loaves
8) Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
9) Let loaves rise in a warm place until doubled (about 1 hour).
10) Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.