Outback Steakhouse Bread
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Outback Steakhouse Bread is a touch sweet and plenty rich! This honey whole wheat bread comes together with a combination of easy-to-find ingredients, a little patience as the dough rises, and a bit of time in the oven. It makes for the perfect side to a variety of main dishes, including some of your other Outback favorites!
Table of Contents
Outback Steakhouse Bread
I can’t be the only one who goes to Outback Steakhouse for the bread. It’s a honey whole wheat masterpiece that I can’t get enough of.
And don’t you dare tell me not to fill up on bread before I eat my main dish. In my book, there’s enough room for both!!
My Outback Steakhouse bread recipe is made with whole wheat flour, honey, molasses, a bit of cocoa powder, and some other key ingredients.
It’s dairy and egg free too, which means folks with dairy or egg intolerances can enjoy a slice or two without feeling sick!
Perhaps best of all, it comes together super quickly once you let that dough do its thing and rise.
All it needs is about 40 minutes in the oven and you’ll be snacking on homemade brown bread before you know it.
This recipe for Outback Steakhouse bread is just the latest in my growing Outback copycat collection!
Ingredient Notes and Substitutions
- Flour – You’ll need both whole wheat flour and all-purpose flour for your Outback Steakhouse bread!
I find that using a combination of the two gives me the perfect balance of a hearty texture and softness in the final results. - Active Dry Yeast – To help the bread rise! If you skip this key ingredient, you’ll end up with a flat, overly hard chunk.
You’ll also need some warm water (around 110°F) to activate it. - Canola Oil – Helps keep your bread tender and moist.
- Honey & Molasses – Both sweeten the bread and give it a beautiful, rich brown color.
- Cocoa Powder – Also adds that signature brown color you know and love about brown bread at Outback Steakhouse! It also adds a hint of chocolatey depth to the overall flavor profile.
An unexpected yet very necessary addition to this recipe! - Cornmeal – I sprinkle a bit of cornmeal underneath and on top of the loaves before baking for a delightful crunch!
Tips and Tricks to Make the Perfect Recipe for Outback Steakhouse Bread
- Temperature matters when activating the yeast.
You may think that monitoring the water’s temperature is a bit overkill, but keeping it around 110°F is essential.
Water that’s too hot will kill the yeast instead of activating it. Water that’s too cool will slow down the entire process.
If you don’t have a thermometer, test the water with your finger — it should feel warm but not hot.
- Don’t skip the resting period.
After you combine the whole wheat flour, cocoa powder, and salt, let the mixture sit for 10 minutes covered with a damp cloth.
This allows the whole wheat flour to absorb all of the moisture, which will result in a smoother and more elastic dough later!
- Knead for the best texture.
You’ll have to knead the dough until it becomes a soft, almost elastic dough ball.
This can take about 5-10 minutes with a stand mixer, or you can simply use your hands and some elbow grease.
Proper kneading helps develop the gluten in the dough, which is essential for achieving that soft and chewy texture you want.
- Let the dough rise with care.
You need to allow the dough to rise or else this recipe for Outback Steakhouse bread won’t come out the way you want it to.
If your kitchen is on the cooler side, preheat your oven to warm it slightly, then turn it off and place the dough inside to rise. It’s the ideal environment!
Prep Ahead
- Activate the yeast
- Hydrate the whole wheat flour
- Finish the dough
- Let it rise
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer for making the dough.
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Outback Steakhouse bread is so versatile! Enjoy it toasted with some butter or as a side for your favorite main dishes, and you could even turn it into croutons if it starts to go stale!
I’ve also got quite the collection of Outback copycats to try! Serve your brown bread with anything from Tasmanian Chili and Outback Baked Potato Soup, or some Alice Springs Chicken.
It would also make for a tasty side to a nice, big garden salad. It’s perfect for sopping up extra dressing!
How to Store Leftovers
You can store any leftover bread in an airtight container at room temperature for 1-2 days before it starts to go stale.
It also freezes well — wrap it tightly in several layers of plastic wrap and aluminum foil to prevent freezer burn. It will keep for several months. Let it thaw in the fridge overnight before using.
Outback Steakhouse Bread Recipe FAQ
Outback Steakhouse bread is made with whole wheat flour, cocoa powder, honey, molasses, and a handful of other ingredients. It’s naturally dairy and egg free, making it a great option for people with allergies!
According to a former employee, you can buy Outback bread — all you need to do is go to the restaurant and ask for a bag of it.
That said, I’m not sure how reliable this source is! Good thing my recipe for Outback Steakhouse bread is super easy to make and tastes just like the real thing!
Although the brown bread at Outback Steakhouse is the same dark brown color as pumpernickel bread, it’s not the same.
Pumpernickel is a sourdough made with rye flour, while my Outback Steakhouse bread recipe is made with whole wheat flour and yeast. The brown color comes from the cocoa and molasses, not rye.
Enjoy!
With love, from our simple kitchen to yours.
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Outback Steakhouse Bread
Ingredients
- 2 1/2 cups lukewarm water, around 110°F or 43°C
- 1/4 cup canola oil
- 1/2 cup honey
- 2 tablespoons dark molasses
- 3 1/2 cups whole-wheat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 2 tablespoons active dry yeast
- 2 1/2 to 3 cups all-purpose flour, more for kneading
- Cornmeal, for sprinkling
Instructions
- In the large mixing bowl of a stand mixer with a dough hook attachment, blend the lukewarm water, canola oil, honey, and dark molasses until thoroughly mixed.
- Stir in the whole-wheat flour, unsweetened cocoa powder, and fine sea salt until just combined. Cover the mixture with a damp cloth and let it sit for about 10 minutes, giving the whole-wheat flour time to hydrate.
- On a low speed, gradually incorporate the active dry yeast, then slowly add the all-purpose flour 1 cup at a time, until the dough begins to pull away from the sides of the bowl and forms a soft, elastic ball.
- Lightly dust two baking sheets with cornmeal. Turn the dough out onto a lightly floured surface, and divide into four equal parts. Form each part into a loaf shape.
- Place the formed loaves onto the prepared baking sheets, leaving ample space between them. Cover with a damp cloth and let rise in a warm spot for about 45 to 60 minutes, or until they have doubled in size.
- Preheat your oven to 350°F (175°C). Gently sprinkle the tops of the risen loaves with a bit more cornmeal for texture.
- Bake for 40 minutes, or until the loaves sound hollow when tapped on the bottom and the internal temperature reaches 190°F (88°C).
- Remove the loaves from the oven and cool on a wire rack. Wait until completely cooled before slicing to ensure the best texture and flavor. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Can you please verify the amount of whole wheat flour? The recipe says 3 1/22 cups, is that suppose to be 3 1/2 cups
Hi Karen,
It is 3 1/2 cups, sorry about that. Enjoy!
TSRI Team Member,
Holli