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Home » Food » Breads » Steakhouse Honey Wheat Bread

Steakhouse Honey Wheat Bread

By Lana Stuart · Published: Jul 23, 2013 · Last Modified: Feb 2, 2021 · As an Amazon Associate I earn from qualifying purchases.

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Steakhouse honey wheat bread sliced on a serving board with a napkin and a container of butter.
Steakhouse honey wheat bread sliced on a serving board with a napkin and a container of butter.

If you crave the delicious dark wheat bread they serve at Outback Steakhouse as much as I do, then you'll love this recipe. My Steakhouse Honey Wheat Bread is an almost exact copycat of theirs. Slather on some lovely soft butter and enjoy!

Sometimes nothing satisfies like a steak. A nice, big, juicy steak cooked just the way you like.

Steakhouse honey wheat bread sliced on a serving board with a napkin and a container of butter.

There's one of the large steakhouse chains that we really enjoy for a quick, casual steak dinner. It's not fine dining by any means.

And even though the decor and menu selections try to make you feel as though you're "down under" it's decidedly American. I think you've already guessed that I'm talking about Outback, right ;-)

Well, one of the best parts of the meal at any Outback Steakhouse is the bread that comes to the table along with the salad. That bread is so dark and moist and chewy and has just the faintest hint of sweetness. Spread it with some whipped butter and my, oh my, I could make my whole meal from that bread and a salad.

I really wanted to be able to enjoy that bread any time, so I set out to make an Outback bread copycat recipe at home. After a lot of research and trial and error, I came up with this copycat recipe that is pretty darned close to the original! BeeBop says it's even better and I kinda agree.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients You'll Need
  • How to Make Steakhouse Honey Wheat Bread
  • Proof the Yeast
  • Mix the Ingredients
  • Knead the Dough
  • First Rise
  • Shape the Loaves
  • Second Rise
  • Bake the Loaves
  • TIPS
  • FAQs
  • 📖 Recipe

Why You'll Love This Recipe

  • Inexpensive to make
  • Tastes wonderful
  • No preservatives
  • Outback steakhouse bread any time you want

Ingredients You'll Need

  • Sugar (needed to activate the yeast)
  • Yeast (I use active dry yeast)
  • Bread flour
  • Whole wheat flour
  • Cocoa powder (this give a wonderful flavor and color to the bread)
  • Instant coffee (any brand you like; I keep a box of the individual cup size packets on hand for baking)
  • Butter
  • Honey (the honey and molasses give the bread a natural, subtle sweetness)
  • Molasses
  • Cornmeal (for dusting the loaves)

You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.

How to Make Steakhouse Honey Wheat Bread

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

Proof the Yeast

Photo collage showing stages of yeast proofing in a measuring cup

The first step in making any yeast bread is to proof the yeast. That just means proving that the yeast is alive so it will be able to make the bread rise.

So, to proof the yeast, measure the warm water into a two-cup or larger bowl or measuring cup. The water should be between 105 and 110 degrees.

The easiest way for me to measure that is with an instant-read thermometer but if you don't have one, no worries! Just use tap water that is no longer cool to the touch and feels nicely warm. Like a baby's bath water :-)

Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow.

In the photos above, the yeast had been proofing for about 10 minutes. See how much it grew in that short time? That's good, live yeast. Another tip - always check the yeast packet to make sure the date hasn't expired. The yeast might still proof even if the date on the packet has passed, but it probably won't be very lively.

Mix the Ingredients

Collage illustrating mixing of ingredients

While the yeast proofs, mix the flours, cocoa, instant coffee granules, and salt in a large bowl. Stir it all 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 you'll need to use your hands to finally bring the dough together.

Knead the Dough

Shaggy mass of lightly mixed dough on a large cutting board

Turn the rough, shaggy dough out onto a lightly floured surface. Just start kneading and it will quickly come together in a nice ball. Knead for 10 minutes adding small amounts of flour to the kneading surface only if the dough starts to stick.

Ball of kneaded dough sitting on a cutting board

That's the kneaded dough. See how nicely it came together? Doesn't look anything like that shaggy mess it started out as, does it?

First Rise

Let the dough rest for a few minutes while you wash and thoroughly dry the bowl that you used to mix it in. Spray the inside of the bowl with cooking spray.

Kneaded dough resting in a mixing bowl

Put the dough into the bowl top side down and then turn it over so that the top gets 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 your oven with the light on is usually just warm enough.

Dough doubled in size inside mixing bowl

Let the dough rise for 1 to 1 ½ hours or until doubled in size.

Shape the Loaves

Dough divided and shaped into six small loaves

When the dough has doubled, turn it out and cut it into 6 portions. There's no need to punch the dough down. Just let it deflate naturally as you remove it from the bowl. Form each portion into either a 6-inch loaf shape or a round mini-boule.

Six small loaves dusted with cornmeal

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 your hands over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal.

Second Rise

Collage showing loaves on a baking before and after second rise

Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled again in size.

Bake the Loaves

Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes.

Remove from the oven and allow to cool completely before serving. Serve with plenty of butter.

TIPS

  • Because this recipe has instant coffee granules in the dough, there is going to be a faint smell of burnt coffee while it bakes. Don't worry! The bread is not burning. It's just the coffee interacting with the hot baking sheet.
  • If you want your bread to be a darker color like the bread served at the steakhouse, you can optionally add food coloring to achieve that result. You’d need 1 ¼ teaspoons of red, 1 teaspoon of yellow, and 1 teaspoon of blue. Stir it into the yeast and water before adding it to the dough. I’m perfectly happy with the color of the bread without the added coloring.

FAQs

Do you have any serving suggestions?

Of course, you'll want to serve this bread with your next big steak dinner. But, it's great with absolutely anything. Serve it for lunch or dinner or even make sandwiches or toast with it. You can even make smaller portions and serve as rolls.

What's the best way to store this bread?

Wrap any leftovers in plastic wrap or pop them in a ziptop bag and store them in the fridge. Homemade bread typically needs to be refrigerated to keep longer because it doesn't contain the preservatives that commercial bread does.

Steakhouse honey wheat bread sliced on a serving board with a napkin and a container of butter.

More Recipes You'll Love ...

  • Easy Homemade Bread Recipe
  • Whole Wheat Sourdough Bread
  • Brown Irish Soda Bread
  • Homemade Soft Pretzels
  • Cheddar Dill Quick Bread
  • Old Fashioned Cornbread
  • Easy Herbed Drop Biscuits
  • Pane Bianco with Tomato, Basil, and Garlic

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

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📖 Recipe

Steakhouse Honey Wheat Bread - a copycat recipe of the famous dark honey wheat bread served at Outback Steakhouse. Slather on the butter and enjoy! From @NevrEnoughThyme https://www.lanascooking.com/steakhouse-honey-wheat-bread/

Steakhouse Honey Wheat Bread

A copycat recipe for the famous dark bread served at Outback Steakhouse.
4.42 from 74 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Time: 2 hours 45 minutes
Total Time: 3 hours 30 minutes
Servings: 6 mini loaves
Calories: 373kcal
Author: Lana Stuart

Ingredients

  • 1 ¼ cups warm water 105-110 degrees
  • 2 tsp sugar
  • 1 pkg active dry yeast (2 ¼ tsp bulk yeast)
  • 2 cups bread flour
  • 1 ¾ cups whole wheat flour
  • 1 tbsp cocoa powder
  • 2 tsp instant coffee granules
  • 1 tsp salt
  • 2 tbsp butter softened
  • ¼ cup honey
  • 2 tbsp molasses
  • ¼ cup Yellow cornmeal for dusting
Prevent your screen from going dark

Instructions

  • 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 ½ 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.
  • Serve with plenty of butter.

Notes

If you want your bread to be a darker color like the bread served at the steakhouse, you can optionally add food coloring to achieve that result. You’d need to add 1 ¼ teaspoons of red, 1 teaspoon of yellow, and 1 teaspoon of blue. I’m perfectly happy with the color of the bread without the added coloring.
Because this bread has instant coffee granules in the dough, there may be a faint smell of burnt coffee while it bakes. Don't worry! The bread is not burning. It's just the coffee granules interacting with the hot baking sheet.
Of course, you'll want to serve this bread with your next big steak dinner. But, it's great with absolutely anything. Just be sure to serve plenty of butter along with it.
Wrap any leftovers in plastic wrap or pop them in a ziptop bag and store in the fridge. Homemade bread typically needs to be refrigerated to keep longer because it doesn't contain the preservatives that commercial bread does.

Nutrition Information

Serving: 1g | Calories: 373kcal | Carbohydrates: 80g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 337mg | Fiber: 6g | Sugar: 19g | Calcium: 38mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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-- This post was originally published on July 23, 2013.

About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Coriander Chicken with Cilantro Rice
Next Post: A Milestone - 25 Years Together »

Reader Interactions

Comments

  1. Ginny says

    April 08, 2021 at 8:55 pm

    5 stars
    This bread is delicious! Nice flavor! I made the dough ahead for one batch and put it in the fridge before baking. Should have let it warm a bit more before the bake but it worked pretty well.

    Reply
    • Lana Stuart says

      April 09, 2021 at 3:09 pm

      Glad to know you enjoyed it, Ginny. I've never tried freezing it myself, so you're already a step ahead of me!

      Reply
  2. Pat says

    March 15, 2021 at 6:58 pm

    5 stars
    Wonderful!!!
    I will be making again with my chicken dinners.

    Reply
    • Lana Stuart says

      March 15, 2021 at 9:13 pm

      Glad you enjoyed it, Pat!

      Reply
  3. Karen says

    March 13, 2021 at 7:29 pm

    Does it freeze well?

    Reply
    • Lana Stuart says

      March 13, 2021 at 7:36 pm

      Yes, it can be frozen. Wrap it tightly in plastic wrap and then put that inside a freezer bag or freezer container. Keep for up to three months in the freezer. Thaw overnight in the fridge before using.

      Reply
  4. Judy Miron says

    February 16, 2021 at 6:49 pm

    5 stars
    This bread is delicious! Made it into 4 loaves and was just the right size for our dinner...great toasted for breakfast also. It's a definite five star.

    Reply
    • Lana Stuart says

      February 16, 2021 at 9:34 pm

      I'm so glad you like the bread, Judy! We think it's delicious, too :-)

      Reply
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Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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