Description

Outback Steakhouse Bread is a soft, slightly sweet bread infused with cocoa powder that adds a unique depth of flavor and a beautiful dark color. This homemade bread combines the wholesome goodness of whole wheat flour with the richness of molasses and honey, yielding 8 generous servings of warm, freshly baked loaves perfect for any meal or as a delicious accompaniment to butter or honey butter.

Ingredients

Scale

Liquid and Yeast Mixture

1 ½ cups warm water (105°F to 110°F)
¼ cup brown sugar
¼ cup honey
3 tbsp molasses
1 ½ tbsp active dry yeast

Dry Ingredients

1 tsp kosher salt
2 ½ cups bread flour (plus more as needed)
1 ½ cups whole wheat flour (plus more as needed)
3 tbsp unsweetened cocoa powder

Others

¼ cup canola oil
1 to 2 tbsp cornmeal (for dusting the pan)

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Instructions

Prepare Yeast Mixture: In a measuring cup, combine warm water (105°F to 110°F), brown sugar, honey, and molasses. Sprinkle active dry yeast over the mixture and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
Combine Ingredients: Pour the foamy yeast mixture into a stand mixer bowl fitted with a dough hook. Add kosher salt, canola oil, bread flour, whole wheat flour, and unsweetened cocoa powder to the bowl.
Mix and Knead Dough: Mix on low speed until all ingredients come together. Increase to medium speed and knead the dough for 5 to 10 minutes, adding additional flour as needed. The dough should remain slightly sticky but elastic and should bounce back when touched.
First Rise: Cover the bowl with a towel and let the dough rise in a warm place until it has doubled in size, approximately 1 hour.
Shape the Dough: Punch down the risen dough to release air, then divide it into 8 equal portions. Shape each portion into small loaves or rolls as desired.
Prepare for Second Rise: Dust a baking sheet with cornmeal and place the shaped loaves on it. Cover and let them rise again for 30 to 45 minutes until doubled in size.
Preheat Oven: Preheat your oven to 350°F (175°C) while the dough completes its second rise.
Bake the Bread: Bake the loaves for 20 to 25 minutes, or until they sound hollow when tapped on the bottom, indicating they are fully baked.
Cooling: Remove the bread from the oven and let the loaves cool on a wire rack to prevent sogginess.
Serve: Serve the warm bread with whipped butter or honey butter for a delightful touch.

Notes

Ensure the water temperature is between 105°F to 110°F to properly activate the yeast without killing it.
You can add extra flour gradually during kneading to achieve the right dough consistency—slightly sticky but elastic.
Use cornmeal for dusting the baking sheet to prevent sticking and add a subtle crunch to the bread’s bottom crust.
Letting the bread cool completely on a wire rack helps maintain a crispy crust and prevents moisture buildup.
This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.