Outback Steakhouse Wheat Bread with Honey Butter
Dense, dark whole wheat loaves with subtle cocoa and molasses notes, reminiscent of Outback Steakhouse's signature bread service. The white whole wheat flour provides structure while cocoa powder and brown sugar create depth and richness. Ideal for dinner service, special occasions, or gift-giving. This recipe captures the restaurant's distinctive flavor profile with precise yeast activation temperatures and a two-rise method for optimal texture. The accompanying honey butter the bread for serving warm alongside soups or salads.
Ingredients
- ½ cup warm water
- ¼ cup unsulphered molassesblackstrap molasses1:1more bitter and pungentmay alter flavor significantly
low
- 2 tablespoon canola or vegetable oil, plus more for greasing bowl
- 2 cup white whole wheat flour
- ¼ cup vital wheat gluten(optional)omit0adds elasticityoptional but recommended for better rise
medium
- 2 ¼ teaspoon instant dry yeast, Red Star Platinum or equivalent
- ¼ cup granulated sugar
- 1 ½ tablespoon brown sugar, packed, light or dark
- 1 ½ tablespoon unsweetened natural cocoa powder
- ½ teaspoon salt, or to taste
- ¼ cup bread flour, all-purpose flour may substitute
- 1 tablespoon cornmeal(optional)
- ¼ cup unsalted butter, softened
- 2 tablespoon honey, or agave nectar
Instructions
- 1
Heat water, molasses, and oil until warm to touch, about 1 minute in microwave.
- 2
Combine white whole wheat flour, vital wheat gluten, yeast, both sugars, cocoa powder, and salt in large bowl.
- 3
Add warm wet mixture to dry ingredients and stir until combined; dough will be wet and shaggy.
- 4
Turn dough onto floured surface and knead, gradually adding bread flour until soft, smooth, and pillowy; knead 5-8 minutes total.
- 5
Place dough in greased bowl, flip to coat, cover with plastic wrap, and let rise in warm place until doubled, about 90 minutes.
- 6
Prepare baking sheet with Silpat or grease, then sprinkle cornmeal over surface.
- 7
Punch dough down and knead lightly for 3 minutes.
- 8
Divide dough in half and shape each into elongated batard with surface tension, pinching ends.
- 9
Place loaves seam-side down on prepared baking sheet, dust with cornmeal, cover with greased plastic wrap.
- 10
Let rise about 30 minutes until expanded but not doubled; meanwhile preheat oven to 350F.
- 11
Bake 30 minutes until bread sounds hollow when tapped and shows golden-brown exterior.
- 12
Remove loaves immediately to wire rack and cool completely before slicing.
- 13
Make honey butter by whipping softened butter and honey together until fluffy; adjust ratio to taste.
Tips
Use precise water temperature for yeast activation: 120-130F for Platinum Red Star, 100-110F for other types. A thermometer prevents underproofing or killing yeast.
The two-rise method is essential for flavor development. First rise develops yeast activity; second rise creates final volume and texture. Don't rush either.
Cornmeal dusting is more than aesthetic; it prevents base browning and adds subtle texture. Brush cornmeal onto shaped dough for authentic appearance.
Good to Know
Airtight container or ziptop bag at room temperature up to 5 days. Freezes well up to 3 months after baking and cooling completely. Thaw and toast or warm in hot oven.
Shaped dough can be refrigerated overnight before final rise. Baked loaves can be frozen whole. Honey butter can be made 1 day ahead and refrigerated.
Slice after complete cooling. Serve warm or toasted alongside soups, salads, or as standalone bread course. Serve honey butter on the side for spreading.
Common Mistakes
Use too-hot water to avoid killing yeast; test temperature with thermometer
Skip the vital wheat gluten to avoid denser loaves with weak rise
Knead too little to avoid dense, gummy crumb structure
Cut bread while warm to avoid gummy interior; wait for complete cooling
Omit second rise to avoid flat loaves without proper volume and texture
Substitutions
Dairy-Free Swaps
General Alternatives
medium
low
FAQ
Can I use a stand mixer instead of hand-kneading?
Yes. Use dough hook on low speed for 5-8 minutes after combining wet and dry ingredients. Monitor dough consistency; add flour gradually until soft and smooth. Hand-kneading provides better tactile feedback for texture.
What if my dough doesn't double during the first rise?
Proofing time varies by room temperature and yeast viability. If after 90 minutes dough has risen noticeably but not doubled, proceed; underproofing is better than overproofing. Warmer environments (75-80F) speed fermentation significantly.
How long can I keep baked bread and can I freeze the dough?
Baked bread keeps 5 days in airtight container. Freeze baked loaves up to 3 months. Raw dough can be frozen after shaping for up to 2 weeks; thaw overnight in fridge before final rise, though flavor development may be reduced.