Copycat Outback Steakhouse Bread
Recreate the famous Outback Steakhouse brown bread at home with this easy copycat recipe. Sweet, dark, and delicious with honey and molasses.
Ingredients
- 2 1/2 cups warm water 110°F/43°C
- 1/4 cup vegetable oil
- 1/2 cup honey
- 2 tablespoons molasses dark, unsulphured
- 3 1/2 cups whole wheat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 2 tablespoons active dry yeast
- 2 1/2-3 cups bread flour
- Cornmeal for dusting
Instructions
- In a stand mixer bowl with dough hook attachment, combine warm water, vegetable oil, honey, and molasses on low speed until well blended.
- Add whole wheat flour, cocoa powder, and salt. Mix on low speed until just combined.
- Cover bowl with a clean kitchen towel and let rest for 10 minutes.
- Sprinkle active dry yeast over the dough. Add bread flour one cup at a time, mixing on medium speed after each addition, until dough forms an elastic ball and pulls away from bowl sides.
- Line two baking sheets with parchment paper and sprinkle generously with cornmeal.
- Turn dough onto a floured surface and divide into four equal portions. Shape each into an oval loaf.
- Place loaves on prepared baking sheets, spacing them well apart. Cover with a clean kitchen towel and let rise for 45-60 minutes until doubled in size.
- Preheat oven to 350°F (175°C). Dust the top of each loaf with additional cornmeal.
- Bake for 40 minutes until loaves sound hollow when tapped and internal temperature reaches 190°F.
- Remove from oven and transfer to a wire cooling rack. Cool for at least 15 minutes before slicing. Serve warm with butter.
Notes
Water temperature is crucial - use a thermometer to ensure it's exactly 110°F to properly activate yeast.
Humidity affects flour absorption, so add bread flour gradually until dough is slightly tacky but not wet.
For authentic appearance, sprinkle rolled oats on top before baking.
Store in airtight container at room temperature for up to 3 days, refrigerate for 5 days, or freeze for up to 3 months.
Instant yeast can substitute for active dry yeast in equal amounts.
Can be made without a stand mixer by mixing with wooden spoon and kneading by hand for 10 minutes.
Claude can make mistakes. Please double-check responses.
Humidity affects flour absorption, so add bread flour gradually until dough is slightly tacky but not wet.
For authentic appearance, sprinkle rolled oats on top before baking.
Store in airtight container at room temperature for up to 3 days, refrigerate for 5 days, or freeze for up to 3 months.
Instant yeast can substitute for active dry yeast in equal amounts.
Can be made without a stand mixer by mixing with wooden spoon and kneading by hand for 10 minutes.
Claude can make mistakes. Please double-check responses.