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Steakhouse Honey Wheat Bread

This Steakhouse Honey Wheat Bread is a copycat recipe of the famous dark bread served at Outback Steakhouse.

Prep Time
10 mins
Cook Time
10 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 warm water 105-110 degrees
  • 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 granules
  • 1 teaspoon salt
  • 2 tablespoons butter softened
  • ¼ cup honey
  • 2 tablespoons molasses
  • ¼ cup yellow cornmeal for dusting

Instructions

    Cup of Yum
  1. 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.
  2. While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk.
  3. Using your fingers, mix the softened butter into the flour mixture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let the dough rise for 1 to 1 1/2 hours or until doubled in size.
  9. 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.
  10. 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.
  11. 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.
  12. Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes.
  13. Remove from the oven and allow to cool for 10 to 15 minutes.

Notes

  • Because this bread has instant coffee granules in the dough, there may be a faint smell of burnt coffee while it bakes. That's just the coffee granules interacting with the hot baking sheet.
  • Wrap any leftovers in plastic wrap or pop them in a ziptop bag and store in the fridge. 

Nutrition Information

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

Nutrition Facts

Serving: 6servings

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.