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Homemade Outback Steakhouse Bread Recipe

This copycat Outback Bread offers the same soft interior and gently sweet flavor that makes the restaurant loaves so memorable. A blend of honey, molasses and a touch of cocoa creates the signature taste and deep brown color. These small, tender loaves are ideal alongside soup, salad or a comforting pasta dinner.

Overhead view of freshly baked homemade Outback bread loaves dusted with cornmeal on parchment paper beside butter and a bread knife.
Soft sliced copycat Outback bread spread with creamy butter on a cutting board, showing the fluffy texture and rich dark color of the homemade honey wheat bread.

There is something homey about a basket of warm bread on the table, and these homemade loaves recreate that experience perfectly. The crust remains soft rather than overly chewy, while the crumb stays light and fluffy. Fresh from the oven with a pat of butter, this bread elevates any weeknight meal.

Serve these loaves with hearty soups, baked dishes, or a simple pasta for a complete, comforting meal. The flavor profile—honey, molasses and cocoa—pairs especially well with savory tomato-based dishes and creamy soups.

Ingredients

  • Warm water: 2 ½ cups of warm water (about 105–110°F) to activate the yeast and help develop a soft crumb.
  • Vegetable oil: ¼ cup to keep the loaves tender; canola or melted avocado oil are suitable substitutes.
  • Brown gel food coloring (optional): ½ teaspoon to replicate the restaurant’s deep brown exterior. This is optional and purely cosmetic.
  • Honey: ½ cup for sweetness, moisture, and attractive browning during baking.
  • Molasses: 2 tablespoons unsulfured molasses to provide the characteristic rich, slightly smoky flavor.
  • Whole wheat flour: 3 ½ cups for a hearty texture and nutty flavor. White whole wheat can be used for a milder taste.
  • Cocoa powder: 2 tablespoons to deepen color and add subtle richness. Dutch-process or natural cocoa both work.
  • Salt: 1 teaspoon to balance sweetness and strengthen the dough.
  • Active dry yeast: 2 tablespoons to leaven the dough. Instant yeast can be used in the same amount if preferred.
  • Bread flour: 2–3 cups, added as needed to create an elastic dough that pulls away from the bowl.
  • Cornmeal: For dusting the top and bottom of the loaves to create a traditional rustic finish.
Ingredients for copycat Outback bread including whole wheat flour, bread flour, cocoa powder, honey, molasses, yeast, vegetable oil, and cornmeal.

How to Make Copycat Outback Bread

The dough is mixed in a stand mixer for convenience, then allowed several resting periods to develop flavor and structure. After shaping, the loaves bake until soft, deep brown and lightly crisp on the outside. Follow the steps below for consistent results.

  1. Prep: Line two baking sheets with parchment paper and set aside.
  2. Combine wet ingredients: In the mixing bowl, combine 2 ½ cups warm water, ¼ cup vegetable oil, ½ teaspoon brown gel food coloring (optional), ½ cup honey and 2 tablespoons molasses. Mix until uniform.
  3. Add first dry ingredients: On low speed, add 3 ½ cups whole wheat flour, 2 tablespoons cocoa powder and 1 teaspoon salt. Mix just until combined. Let the mixture rest, covered loosely with plastic wrap, for 20 minutes to hydrate the flour.
  4. Add yeast and bread flour: Return the bowl to the mixer, add 2 tablespoons active dry yeast, then add bread flour 1 cup at a time (about 2–3 cups total). Increase speed to medium and mix until the dough pulls away from the sides of the bowl and forms a smooth, elastic mass.
  5. First rise: Cover the bowl with plastic wrap that has been lightly sprayed with cooking spray. Let the dough rise 45–60 minutes, until roughly doubled in size.
  6. Shape loaves: Turn the dough onto a lightly floured surface. Divide into eight equal pieces and shape each piece into a small log. Place the logs on the prepared baking sheets.
  7. Second rise: Cover the shaped loaves loosely with plastic wrap or a damp towel and let them rise 45–60 minutes until puffy.
  8. Preheat and dust: Preheat the oven to 350°F (175°C). Lightly dust the tops and bottoms of the loaves with cornmeal for texture and appearance.
  9. Bake: Bake for about 20 minutes, rotating the sheets halfway through to ensure even browning. The loaves should be deep brown and sound hollow when tapped.
  10. Cool: Transfer loaves to a wire rack and allow to cool for at least one hour before slicing to prevent a gummy interior.
Step by step process photos showing parchment lined baking sheets, molasses and honey mixture, and homemade Outback bread dough mixed in a bowl.

Recipe Tips

Measure flour carefully: Add bread flour gradually. Too much flour will create a dense loaf. Stop adding flour when the dough pulls away from the bowl but still feels slightly tacky.

Don’t skip the rests: The multiple resting periods help develop flavor and structure. Allow the full rise times for best texture.

Cool fully before slicing: Wait at least one hour. Cutting hot bread can make the crumb gummy and affect texture.

Recipe FAQs

Can I make this without a stand mixer? Yes. A stand mixer speeds the process but you can mix and knead by hand. Expect more kneading time and a bit more elbow grease.
Why is my dough sticky? Add bread flour one tablespoon at a time until the dough becomes manageable but still slightly tacky.
Why is my bread dense? Dense results usually come from too much flour or insufficient rising time. Ensure the dough doubles during the rise stages and avoid adding excess flour.
Sliced homemade Outback bread surrounded by baked loaves on parchment paper, showing the soft interior and dark brown crust dusted with cornmeal.

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Overhead view of freshly baked homemade Outback bread loaves dusted with cornmeal on parchment paper beside butter and a bread knife.

Outback Bread Recipe

Soft, slightly sweet loaves rich with honey and molasses—an easy copycat recipe for the popular restaurant bread.
Prep: 2 hrs 20 mins   Cook: 40 mins   Total: 3 hrs
Servings: 8 small loaves

Equipment

  • Stand mixer (or large mixing bowl for hand kneading)
  • Mixing bowl
  • Measuring cups & spoons
  • Rubber spatula
  • Baking sheets
  • Wire cooling rack

Ingredients

  • 2 ½ cups warm water
  • ¼ cup vegetable oil
  • ½ teaspoon brown gel food coloring (optional)
  • ½ cup honey
  • 2 Tablespoons molasses
  • 3 ½ cups whole-wheat flour
  • 2 Tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 Tablespoons active dry yeast
  • 2–3 cups bread flour
  • Cornmeal for dusting

Instructions

  1. Line two baking sheets with parchment paper.
  2. Mix water, oil, optional food coloring, honey and molasses in the mixer bowl.
  3. Add whole wheat flour, cocoa and salt on low speed. Cover and rest 20 minutes.
  4. Add yeast, then bread flour 1 cup at a time. Mix on medium until dough pulls from the bowl.
  5. Cover with oiled plastic wrap and let rise 45–60 minutes until doubled.
  6. Divide into 8 pieces, shape into logs and place on prepared sheets. Cover and let rise 45–60 minutes.
  7. Preheat oven to 350°F. Dust loaves with cornmeal and bake 20 minutes, rotating pans halfway through.
  8. Cool on a wire rack for at least one hour before slicing.

Notes

Storage & Freezing

  • Room temperature: Store cooled loaves in an airtight container for up to three days.
  • Freezing: Wrap completely cooled loaves tightly and freeze up to three months. Thaw at room temperature.

Nutrition

Serving: 1 small loaf • Calories: 437 kcal • Carbohydrates: 83 g • Protein: 11 g • Fat: 9 g • Fiber: 7 g • Sugar: 21 g

Nutrition information is an approximation.

Additional Info

Course: Side Dish   Cuisine: American