Honey Wheat Black Bread, 8 Mini-Loaves
Soft, dark-crumbed bread with subtle coffee and cocoa notes, inspired by Outback Steakhouse's signature loaf. Honey keeps the interior moist for days while whole wheat adds nutty depth. The cocoa and instant coffee create a light bitterness that balances sweetness. Perfect for dinner service, sandwich-making, or breakfast toast. This version yields individual mini-loaves ideal for portion control and gifting.
Ingredients
- 1 ½ cup warm water, measured at 12 oz
- 2 tablespoon unsalted butter, softened
- ½ cup honey
- 2 cup bread flour
- 2 cup white whole wheat flour
- 1 tablespoon cocoa, black cocoa preferredHershey's Special Dark Cocoa0.5tablespoon instead of 1 tablespoon
substitution
- 1 tablespoon granulated sugar
- 1 teaspoon instant coffee
- 1 ½ teaspoon salt
- 2 ¼ teaspoon instant yeast
Instructions
- 1
Combine warm water, softened butter, honey, both flours, cocoa, sugar, instant coffee, salt, and yeast in a bowl.
- 2
Mix by hand, spoon, or electric mixer until a shaggy mass forms and begins pulling from bowl sides.
- 3
Knead by hand or machine for about 10 minutes until smooth and elastic.
- 4
Transfer to lightly oiled bowl, turn to coat, cover, and let rise until doubled, at least 1 hour.
- 5
Divide dough into 8 equal pieces and shape each into a small log.
- 6
Place on cornmeal-dusted or parchment-lined baking sheet, cover, and let rise 1 hour until puffy but not doubled.
- 7
Bake in preheated 350F oven for 20 to 25 minutes until tops darken slightly.
- 8
Cool on wire rack.
Tips
For less sweet bread, reduce honey to 1/4 cup and omit the 1 tablespoon sugar; bread won't stay moist as long but flavor remains excellent.
This dough is soft; use flour or non-stick spray on hands when shaping to prevent sticking and maintain shape.
Good to Know
Room temperature in airtight container or bread bag for up to 4 days. Wrap individually and freeze up to 3 months.
Dough can be made through first rise, shaped, and frozen on baking sheet before second rise. Thaw and proceed with second rise and bake. Or bake completely, cool, then freeze.
Warm or toasted with butter, jam, or honey. Excellent alongside soups, stews, or as sandwich bread.
Common Mistakes
Use excessively hot water to avoid killing yeast; warm to touch is correct.
Skip the second rise or over-proof to avoid dense crumb or collapsed loaves.
Bake at higher than 350F to avoid overly dark or burnt exterior before interior cooks.
Substitutions
substitution
FAQ
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour's higher protein content produces better structure. If substituting, the dough may be slightly softer; add water in small increments during kneading if needed.
What if my dough is too sticky after mixing?
Add bread flour 1 tablespoon at a time during the kneading phase. The dough should be soft and smooth, not overly sticky. Bread machines allow mid-cycle adjustments.
How long can I keep baked loaves?
Up to 4 days at room temperature in an airtight container. For longer storage, wrap cooled loaves individually and freeze up to 3 months. Thaw at room temperature.