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.
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 dining “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 with the salad. That bread is so dark and moist and chewy and has just the faintest hint of sweetness. Spread it with some fresh 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.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 3 Hours, 30 Minutes (includes 2 hours, 45 minutes of inactive/rising time)
Servings: 6
Primary Ingredient(s): Yeast, bread flour, whole wheat flour, cocoa powder, instant coffee, honey, molasses
Skill Level: Moderate
What You’ll Like About This Recipe
- This recipe creates the same soft texture and slightly sweet flavor of the Outback bread you love right in your own kitchen.
- You won’t find any preservatives here, just wholesome ingredients you can feel good about serving.
- It’s perfect with a steak dinner, but just as good for sandwiches or toast the next morning.
WHAT PEOPLE ARE SAYING …
“My husband said if we had to stay home for a year and could only have one variety of bread this would be it. He loves it! A great recipe.”
— Nancy
Ingredient Notes
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- Sugar – A small amount of sugar is used to feed and activate the yeast for the proofing step.
- Yeast – I use Fleischmann’s active dry yeast, but any brand is fine as long as it’s fresh. Be sure to check the date on the package.
- Bread flour – I prefer King Arthur brand bread flour for its high protein content. It gives the bread a nice chewiness and helps it rise well.
- Whole wheat flour – Again, I usually reach for King Arthur brand whole wheat flour. You can absolutely use any brand you like. Whole wheat adds a nutty flavor and a heartier texture.
- Cocoa powder – You’ll need an unsweetened 100% cocoa powder like Nestle or Hershey’s. Cocoa gives the bread a deep color and adds a subtle richness without tasting like chocolate.
- Instant coffee – A little bit goes a long way in deepening the flavor. I like to keep Folgers single-serve packets on hand for baking. You’ll need only one packet for this recipe.
- Honey – Along with the molasses, honey gives the bread a touch of natural sweetness and helps it stay moist after it’s baked.
- Molasses – Molasses has a rich, deep flavor that plays a key role in the bread’s signature taste and dark color.
- Cornmeal – Yellow cornmeal is used for coating the loaves. It gives a bit of texture and stops the dough from sticking to the pan.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Steakhouse Honey Wheat Bread
Proof the Yeast
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.
- To proof the yeast, measure the warm water in a two-cup or larger bowl or measuring cup. The water should be between 105 and 110 degrees.
👉 PRO TIP: The easiest way for me to test the water temperature 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.
👉 PRO 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 may not be very active.
Mix the 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
- 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.
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.
- 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.
- Let the dough rise for 1 to 1 1/2 hours or until doubled in size.
Shape the 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 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 your hands over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal.
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.
Recipe 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 an even darker color, like the bread served at the steakhouse, you can optionally add food coloring to achieve that result. You’d need 1 and 1/4 teaspoons of red, one teaspoon of yellow, and one 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.
Serving Suggestions
Of course, you’ll want to serve this bread with your next big steak dinner. But, it’s great with absolutely anything at any time of day. I often make sandwiches or toast with it. You can also make smaller portions and serve it as rolls.
Storage Information
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.
More Bread Recipes You’ll Like
- If you’re just getting into bread baking or want something simple and reliable, my Easy Homemade Bread Recipe is a great place to start. It uses basic ingredients and yields two soft, golden loaves with very little fuss.
- When you’re craving something hearty and rustic, Brown Irish Soda Bread brings a nutty flavor and dense texture that works well with butter and jam or served alongside a warm bowl of soup.
- For a buttery dinner roll that’s soft and fluffy, these Homemade Pull-Apart Rolls are great for holiday meals and Sunday suppers.
- If you’d like to try your hand at a really beautiful loaf, the Pane Bianco with Tomato, Basil, and Garlic is a gorgeous braid filled with savory flavors that makes a stunning addition to any table.
Even More Homemade Breads to Try
Questions about Steakhouse Honey Wheat Bread
Yes, you can substitute all-purpose flour for bread flour; however, the texture will differ slightly. The crumb will be a bit softer and the crust a little more tender.
No, they’re different. While they both have a dark color, Outback Steakhouse bread is made with whole wheat flour, cocoa powder, honey, and molasses which gives it a slightly sweet flavor. Pumpernickel bread is a sourdough made with rye flour and has a distinct tangy taste.
Yes! This bread does freeze very well. Once it’s completely cool, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. To serve, thaw it at room temperature and warm it in the oven.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Steakhouse Honey Wheat Bread
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
- 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.1 ¼ cups warm water, 2 teaspoons sugar, 1 pkg active dry yeast
- While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk.2 cups bread flour, 1 ¾ cups whole wheat flour, 1 tablespoon cocoa powder, 2 teaspoons instant coffee granules, 1 teaspoon salt
- Using your fingers, mix the softened butter into the flour mixture.2 tablespoons butter
- 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.¼ cup honey, 2 tablespoons molasses
- 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.¼ cup Yellow 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
- 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
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 23, 2013. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
can you use something else besides instant coffee?
I don’t know of anything that really substitutes for instant coffee. You could try the recipe just leaving it out and see how it turns out, but I haven’t tested it that way.
When making pumpernickel bread I used brewed coffee as my liquid.
The flavor of this bread was very good but it seemed to be very dry. The bread was very dense and solid and not as tender and soft as I hoped. I will try it again.
Make sure your yeast is good and active.
do you have a recipe for cowboy cookies
No, I don’t have that recipe.
can you put rolled oats on the top of the mini loafs
It’s okay with me.
Can I reduce the sugar or leave out the honey/molasses for a savory (not sweet) loaf?
I haven’t tested this recipe with no sugar. Remember you must have some amount of sugar or honey for the yeast to become active. The finished loaf is definitely not a sweet bread. It has only a mildly sweet background flavor.
Recipe is perfect! Taste is right on. I used Kitchen Aid mixer ( speed 4 for 7 minutes this is a heavy dough usually use up to speed 6 for other doughs) and an instant yeast from King Arthur site. Put everything in mixer at once. Instant yeast and mixer saves loads of work. That was all the kneading I did. Dough took full time in recipe to rise with water temperature 107 and light on in oven.
Thanks for letting me know you liked the recipe!
Just wanted to drop a note to say that I tried this recipe in my bread machine and it worked really well! I did all wet ingredients and sugar in with the yeast first, then flour and dry ingredients with salt on the very top as most bread machine recipes suggest. I set my machine to the following settings: Basic, light, 2 lb loaf size for 3 hours. Bread machines sometimes need a bit more water to process well so I added a couple of tablespoons of water to loosen up the mixture a few minutes into kneading.
That’s great to know! Thank you very much.
Thank you for the bread machine tips! I do wanted to try this recipe. Now I can!
My pleasure! Enjoy the recipe!
Is the temp 350°F or 350°C?
It’s 350 Fahrenheit. (350C would be 662 Fahrenheit!)
For the Outback bread recipe can you hold in refrigerator overnight after first rise and use the next day?
Hi Benita – I have not tested this recipe that way. However, many bread recipes can be held overnight in the refrigerator to prevent additional rising. This one would probably work but I can’t guarantee that.
Benita,
Yes, it works just fine if you refrigerate overnight. I let is warm up and rise in the pan for 1 to 2 hrs prior to baking.