Description
A perfect homemade version of the iconic Outback Steakhouse bread, featuring a soft, chewy honey-wheat interior, subtle sweetness, and the signature deep brown color created by cocoa and molasses.
Ingredients
Scale
- 1 1/4 cup lukewarm water (105°F)
- 1/4 cup vegan honey or maple syrup
- 2 tbsp molasses
- 2 1/4 cup all-purpose flour
- 1 3/4 cup whole wheat flour
- 2 tbsp cocoa powder
- 1 1/2 tsp instant yeast
- 1 1/2 tsp salt
- 2 tbsp oil
- Cornmeal for dusting
Instructions
- Combine all-purpose flour, whole wheat flour, cocoa powder, instant yeast, and salt in a bowl.
- Whisk dry ingredients thoroughly to remove lumps and ensure even distribution.
- Add lukewarm water, oil, honey or maple syrup, and molasses.
- Stir until a shaggy dough forms.
- Knead by hand 12–15 minutes or in a stand mixer 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise 1.5 hours until doubled.
- Deflate dough and divide into four equal portions.
- Shape into tight rolls and place on cornmeal-dusted baking sheet.
- Let rise 40 minutes until nearly doubled.
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until deep brown and hollow-sounding when tapped.
- Cool 20 minutes on a wire rack before slicing.
Notes
Use 105°F water for proper yeast activation, avoid adding excess flour during kneading, and cool fully to prevent a gummy texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of loaf
- Calories: 185
- Sugar: 6g
- Sodium: 195mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Outback bread, steakhouse bread, honey wheat bread, copycat bread recipe