Copycat Outback Steakhouse Bread Recipe

Copycat recipe for Outback Steakhouse honey wheat bread

Course bread

Cuisine American

Prep Time 15

Cook Time 30

Rising time 1 5

Total Time 1 50

Servings servings

Calories 125kcal

In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, honey, and molasses until mixed well.
2 ½ cups warm water, ¼ cup vegetable oil, ½ cup honey, 2 tablespoons molasses
Add wheat flour to water mixture.
3 ½ cups whole-wheat flour
Add cocoa, yeast, and salt, and stir until blended.
2 tablespoons unsweetened cocoa powder, 2 tablespoons active dry yeast, 1 teaspoon salt
Allow mixture sit for 10 minutes.
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. You may not need to use all of the bread flour.
2-3 cups bread flour
Cover bowl with greased plastic wrap.
Allow dough to rise in the bowl until doubled, about 30-60 minutes.
Divide into 2 pieces.
Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
Shape pieces into loaves, and sprinkle with oats.
rolled oats
Place each loaf in a greased 9x5-inch loaf pan.
Let dough rise until doubled, about 30-60 minutes.
Toward the end of the rising time, preheat oven to 350 F.
Bake at for 30-40 minutes.

Molasses - I like to use robust molasses, but regular or light molasses will also work. I don't recommend blackstrap molasses as it can be bitter.
Cocoa powder - Dutch processed cocoa powder will also work and will give you a slightly darker loaf.
Nutrition values are estimates.