Outback Steakhouse Style Dark Bread
Recreate the signature allure of Outback Steakhouse with this homemade Dark Bread recipe—a richly flavored, soft-textured loaf that's perfect for any occasion. Sweetened with honey and molasses and enhanced with a touch of cocoa powder, this copycat bread delivers a subtle sweetness and earthy depth that pairs beautifully with savory dishes or a simple spread of butter. Made with a blend of bread and whole wheat flours, the result is a hearty yet tender crumb that rises to perfection. Sprinkled with cornmeal for that rustic, authentic touch, this bread bakes up to a warm, golden-brown finish in just 25 minutes. With straightforward steps and a classic restaurant-inspired flair, this "Outback Steakhouse Style Dark Bread" recipe is sure to delight your family and guests alike.
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Recipe Information
Ingredients
- 1.25 cups Warm water (100-110°F)
- 0.33 cups Honey
- 2 tablespoons Molasses
- 2.25 teaspoons Active dry yeast
- 1.5 cups Bread flour
- 1.5 cups Whole wheat flour
- 2 tablespoons Cocoa powder
- 1 teaspoons Salt
- 2 tablespoons Canola oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
Warm 1 and 1/4 cup of water to 100-110°F. In a small bowl, combine the warm water, honey, molasses, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the bread flour, whole wheat flour, cocoa powder, and salt.
Once the yeast mixture is foamy, add it to the flour mixture along with the canola oil. Mix until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add more bread flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until it doubles in size.
Punch down the dough and divide it into 2-3 even portions. Shape each portion into a loaf or small elongated rolls.
Preheat your oven to 375°F (190°C). Sprinkle a baking sheet with cornmeal to prevent sticking.
Place the shaped dough onto the prepared baking sheet. Cover lightly and let rise for 30 minutes until puffy.
Bake for 20-25 minutes or until the loaves sound hollow when tapped on the bottom.
Allow the bread to cool slightly before slicing. Serve warm with butter for the classic Outback experience.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 96.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
