Steakhouse Honey Wheat Bread

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4.6 from 318 votes

Steakhouse Honey Wheat Bread uses a combination of whole wheat and bread flours, sweetened with honey and molasses, plus cocoa powder and instant coffee granules for subtle depth. The yeast is proofed separately before mixing into a medium-kneaded dough that rises before baking on cornmeal-dusted pans. This bread has a complex flavor profile with a soft crumb and slightly sweet finish.

Prep Time

10 mins

Cook Time

35 mins

Additional Time

2 hrs 45 mins

Total Time

3 hrs 30 mins

Servings: 6 servings

Calories: 403 kcal

Course: Bread

Cuisine: American

Ingredients

1 ¼ cups water 105-110 degrees, warm
2 teaspoons sugar
1 pkg active dry yeast (2 ¼ tsp bulk yeast)
2 cups bread flour
1 ¾ cups whole wheat flour
1 tablespoon cocoa powder
2 teaspoons instant coffee
1 teaspoon salt
2 tablespoons butter softened
¼ cup honey
2 tablespoons molasses
¼ cup cornmeal for dusting, yellow

Instructions

Cup of Yum

Proof the yeast: measure the warm water into a two-cup or larger measure. Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow.
While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk.
Using your fingers, mix the softened butter into the flour mixture.
Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together.
Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed.
Let the dough rest for a few minutes while you wash and dry the bowl that you used to mix it in. Spray the inside of the bowl with cooking spray.
Put the dough into the bowl top side down and then turn it over so that the top is coated with a bit of the cooking spray. Cover the bowl with plastic wrap and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough.
Let the dough rise for 1 to 1 1/2 hours or until doubled in size.
When the dough has doubled, cut it into 6 portions. Form each portion into either a 6-inch log shape or a round mini-boule.
Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal.
Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size.
Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes.
Remove from the oven and allow to cool for 10 to 15 minutes.

Notes

The cocoa powder and instant coffee granules contribute a subtle depth but may produce a faint burnt coffee aroma during baking; this is normal and harmless.
Wrap leftovers tightly in plastic wrap or place in sealed bags and refrigerate to keep the bread fresh.

Nutrition Information

Serving 1 Calories 403kcal (20%) Carbohydrates 79g (26%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 10mg (3%) Sodium 427mg (18%) Potassium 332mg (7%) Fiber 6g (24%) Sugar 18g (36%) Vitamin A 121IU (2%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 403

% Daily Value*

Serving	1
Calories	403kcal	20%
Carbohydrates	79g	26%
Protein	11g	22%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	10mg	3%
Sodium	427mg	18%
Potassium	332mg	7%
Fiber	6g	24%
Sugar	18g	36%
Vitamin A	121IU	2%
Vitamin C	1mg	1%
Calcium	36mg	4%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.