Outback Steakhouse Copycat Honey Wheat Bread

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!

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.

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 (Kidding! I love the steak, too!).

Caramel color substitute

I’ve gotten quite a few questions about substitutions for the caramel color. I have tried using molasses, and it works well.

You can also use honey in place of the caramel color for a slightly sweeter bread.

How to store honey wheat bread

Store in a resealabe container at room temperature for up to 4 days.

More bread recipes!

• Multigrain Bread
• Cinnamon Twist Bread
• No Knead Bread

If you’ve tried this Outback Steakhouse copycat honey wheat bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Outback Steakhouse Copycat Honey Wheat Bread

Copycat recipe for Outback Steakhouse honey wheat bread 

Author: I Heart Eating

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Course: bread

Cuisine: American

Keyword: bread

Servings: 24 servings

5 from 1 vote

Print Recipe

Ingredients

• 2 ½ cups warm water 100°-110°F
• 1/4 cup vegetable oil
• 2 tablespoons caramel color¹
• 1/2 cup honey
• 3 ½ cups whole-wheat flour
• 2 tablespoons unsweetened cocoa powder²
• 2 tablespoons active dry yeast
• 1 teaspoon salt
• 2-3 cups 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

1. Check out notes above the recipe for substitutions. 
2. Using Dutch-processed cocoa powder will give you a darker loaf. 
3. Recipe makes two loaves.
4. Nutrition facts are estimates.

Nutrition facts per serving (1serving)

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