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Copycat Outback Steakhouse Whole-Wheat Oat Topped Bread Recipe

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3.8 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 50 minutes
  • Yield: 24 servings (2 loaves)

Description

This Copycat Outback Steakhouse Bread recipe recreates the soft, slightly sweet, and hearty loaf served at the iconic restaurant. Combining whole wheat and bread flour with honey, molasses, and cocoa powder, this bread achieves a subtle depth of flavor and perfect texture. Ideal for serving alongside soups, salads, or steak dinners, this homemade bread is delightfully fluffy with a gently crisp crust dusted with oats.

Ingredients

Wet Ingredients

  • 2 ½ cups warm water (100°-110°F)
  • ¼ cup vegetable oil
  • ½ cup honey
  • 2 tablespoons molasses

Dry Ingredients

  • 3 ½ cups whole-wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons active dry yeast
  • 1 teaspoon salt
  • 2-3 cups bread flour
  • Rolled oats (for dusting loaves)

Instructions

  1. Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water, vegetable oil, honey, and molasses until the mixture is well combined.
  2. Add Whole Wheat Flour: Incorporate the whole wheat flour into the wet mixture, stirring to combine thoroughly.
  3. Combine Dry Ingredients: Add the unsweetened cocoa powder, active dry yeast, and salt to the dough and stir until well blended.
  4. Rest Dough: Allow the mixture to sit for 10 minutes to activate the yeast and start gluten development.
  5. Add Bread Flour: Gradually stir in the bread flour one cup at a time, mixing until the dough clings to the hook and nearly clears the sides of the mixer, which should take about 3-4 minutes. You may not need to use all the bread flour.
  6. First Rise: Cover the bowl tightly with greased plastic wrap and let the dough rise until doubled in size, approximately 30 to 60 minutes.
  7. Divide and Rest: Punch down the dough and divide it into two equal pieces. Cover each piece loosely with greased plastic wrap and let them rest for 5 minutes.
  8. Shape Loaves: Shape each piece into a loaf, sprinkle the tops with rolled oats for texture and appearance.
  9. Prepare for Baking: Place each shaped loaf into its own greased 9x5-inch loaf pan.
  10. Second Rise: Let the loaves rise again until doubled, about 30 to 60 minutes, while preheating the oven to 350°F towards the end of this rising time.
  11. Bake: Bake the loaves in the preheated oven for 30 to 40 minutes, or until golden brown and cooked through. Remove from oven and cool before slicing.

Notes

  • Ensure the water temperature is between 100°F and 110°F to properly activate the yeast.
  • You can substitute bread flour with all-purpose flour, but bread flour gives better structure.
  • Adjust the amount of bread flour added based on dough consistency; it should be slightly sticky but manageable.
  • Using a stand mixer with a dough hook makes kneading easier and more consistent.
  • Rolling oats on top add a rustic texture and visual appeal but can be skipped if desired.
  • Allow bread to cool fully before slicing to prevent a gummy texture inside.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/copycat-outback-steakhouse-whole-wheat-oat-topped-bread-recipe/