Outback Steakhouse Bread

Try my Outback Steakhouse Bread at home instead of going out to eat! Made with whole wheat flour, molasses, honey, and no dairy or eggs.

Author: Donna Elick

Servings: makes 4 loaves

Prep Time15

Cook Time40

rise time1 30

Total Time2 25

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!

Notes

The honey and molasses not only sweeten the bread but also give it a beautiful, rich color.

Using a combination of whole-wheat flour and all-purpose flour offers a balance between hearty texture and softness.

Sprinkling cornmeal underneath and on top of the loaves before baking provides a delightful crunch.

Allowing the dough to rise sufficiently is key to achieving the perfect texture.

If your kitchen is cool, letting the dough rise in a slightly warmed oven (turned off after preheating for a minute) can provide the ideal environment.

Store any leftover bread in an airtight container at room temperature for a few days, or freeze for longer preservation. Wrap the bread well to prevent freezer burn.

Nutrition