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Outback Steakhouse Copycat Honey Wheat Bread

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Make the popular bread at home! This Outback Steakhouse Copycat Honey Wheat Bread recipe is an easy way to have the famous bread – no restaurant required!

Three loaves of Outback Steakhouse Copycat Honey Wheat Bread in pans

We don’t go to sit-down restaurants very often, but when we do, it’s all about which restaurant has the best bread. My husband, though, would probably tell you it’s about which place has the best steak. Boo! Bread wins out every time for me.

Outback Steakhouse Copycat Honey Wheat Bread in a pan next to butter

This recipe is nearly an exact copycat of one of my favorite breads. So, now I can eat all of the yummy bread I want without any of that steak business getting in the way.

Outback Steakhouse Copycat Honey Wheat Bread

Copycat recipe for Outback Steakhouse honey wheat bread 

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Course: bread
Cuisine: American
Keyword: bread
Servings: 24
Honey Wheat Bread {Outback Steakhouse Copycat}
5 from 1 vote
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Ingredients

  • 2 ½ c . warm water 100°-110°F
  • 1/4 c . vegetable oil
  • 2 T . caramel color
  • 1/2 c . honey
  • 3 ½ c . whole-wheat flour
  • 2 T . cocoa
  • 2 T . active dry yeast
  • 1 tsp . salt
  • 2-3 c . bread flour
  • rolled oats for dusting loaves

Instructions

  1. In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, caramel color, and honey until mixed well.
  2. Add wheat flour to water mixture.
  3. Add cocoa, yeast, and salt, and stir until blended.
  4. Allow mixture sit for 10 minutes.
  5. Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
  6. Cover bowl with greased plastic wrap.
  7. Allow dough to rise in the bowl until doubled, about 30-60 minutes.
  8. Divide into 2 pieces.
  9. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
  10. Shape pieces into loaves, and sprinkle with oats.
  11. Place each loaf in a greased 9x5-inch loaf pan.
  12. Let dough rise until doubled, about 30-60 minutes.
  13. Toward the end of the rising time, preheat oven to 350 F.
  14. Bake at for 30-40 minutes.

Recipe Notes

*Recipe makes two loaves.

**Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 142kcal
Fat: 3g
Saturated fat: 1g
Sodium: 99mg
Potassium: 94mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 5g
Protein: 4g
Calcium: 0.9%
Iron: 4.7%

adapted from Frieda Loves Bread

More bread recipes!

Multigrain Bread Recipe
Multigrain Bread Recipe
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No Knead Artisan Bread
Amish Dinner Rolls
Amish Dinner Rolls

 

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  1. Hi, can’t wait to make this later today. I am going to be making it in small and large pans, is the coming time the same for both sizes? Thank you

    Reply

    • Hi! I’m not sure without more information. Usually, larger and smaller pans will have different bake times, but it would help to know the sizes so that I could give you a better answer.

      Reply

  3. Is this supposed be a sticky dough? I’ve made it and tastes great but still sticky and hard to shape after it has risen the first time . Just wondering if I should be adding more flour than recipe calls for. Thanks for sharing your wonderful recipe!

    Reply

    • It shouldn’t be that sticky. If you find that the dough is hard to work with, please feel free to add more flour as needed. I find that the amount of flour that I need when I bake can vary from one time to the next depending on a number of factors, including the weather. Hope that helps, and please let me know if you have any other questions! =)

      Reply

  4. Would you make any adjustments if you were to “half” this recipe other than the obvious half of the ingredients? We tend to not finish two loaves before they go bad.

    Reply

  5. I make our bread every week, I have been using my grandmother’s recipe but the bread always seemed very crumbly. So, I thought I would try something different. My husband really liked this bread, it has good texture and is not as crumbly.

    I made a few adjustments, I used left over morning coffee for the water and 1/4c honey and 1/4c molasses. I also added 1/4 cup ground flax seed for added nutrition. It is not as dark as your picture shows or sweet but it holds together when sliced.

    Thanks for sharing.

    Reply

  6. I just made this recipe. I looked all over for the Caramel Color – Amazon was sold out! Found it at Smart and Final. Our only issue was that it wasn’t quite as sweet. Otherwise…it was perfect.

    Reply

      • I agree. Bread is not as sweet. What do you mean exactly by an easy fix? What can be done differently? I used the molasses instead of caramel color. Thanks!

        Reply

        • Since honey is so sweet, using honey in place of the molasses would be an easy way to add a little extra sweetness to the bread. You would lose the hint of molasses and the color it gives the bread, but it would make the bread sweeter.

        • Hello! I was thrown off by the caramel color. Ive never made my own bread, but I have heard its hard to find this ingredient, and would prefer to do without. Also, I would like to do without the molasses, as I want the sweetness. I want tot use honey instead of both of these. Would I use the same amount? 2 Tablespoons of honey?

        • Caramel color can be difficult to find. I haven’t tried honey in place of the caramel color, but I would guess that it would be ok. It would just add that much more sweetness to the bread.

  7. Do you think I could make this recipe by adding all the ingredients into a bread maker to mix the dough? My machine has a “dough” setting, to kneed the dough and let it rise several times, about 1.5 hr process. Then put it in pans to bake?? I’m new to bread making! I’ve only made white bread so far. Thanks!

    Reply