Few things capture the comfort and warmth of a breakfast table like a loaf of freshly baked bread. There’s something about slicing into soft, fluffy bread, lightly spreading it with butter, and pairing it with coffee or tea that makes the morning feel complete. This Outback Bread recipe is a homemade version of the iconic honey wheat bread served at Outback Steakhouse. It’s slightly sweet, wonderfully soft, and perfect for breakfast or brunch at home. The subtle sweetness from honey and molasses, combined with a rich, tender crumb, makes it irresistible.
Baking this bread at home means you can enjoy it fresh without waiting for a restaurant meal, and it’s a fun way to elevate your breakfast routine. Whether you’re feeding a crowd or prepping for the week, this bread is soft enough for sandwiches yet flavorful enough to be enjoyed on its own.
This recipe is designed to be approachable even if you’re new to bread making. You’ll learn step-by-step how to combine ingredients, knead, shape, and bake to achieve the perfect loaf. The combination of whole wheat and bread flour creates a slightly dense yet airy texture, while the oats on top add a rustic, café-style charm.
Why This Outback Bread is Perfect for Breakfast
Breakfast is often rushed, but with a loaf of homemade Outback Bread, you can make it feel special every day. A slice with butter or jam is simple yet indulgent. Pair it with eggs or yogurt, and you have a hearty, balanced breakfast.
This bread also works well for meal prep. Bake it ahead of time, slice, and store at room temperature or freeze for later. Toasted, it’s perfect for sandwiches, French toast, or simply enjoying warm from the oven.
The sweet undertones of honey and molasses complement the nuttiness of whole wheat flour. Cocoa powder may seem unusual, but it gives the bread a deeper color and subtly enhances the overall flavor without making it taste like chocolate.
Ingredients for Homemade Outback Bread
All measurements are in US customary units.
Wet Ingredients:
- 2 ½ cups warm water (100–110°F / 38–43°C)
- 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 (depending on dough consistency)
- Rolled oats, for sprinkling on top
Step-by-Step Instructions for Perfect Outback Bread
Step 1: Prepare the Wet Ingredients
In the bowl of a stand mixer fitted with a dough hook, combine the warm water, vegetable oil, honey, and molasses. Stir well until the honey and molasses dissolve into the water. This creates a sweet, warm base that will activate the yeast effectively.
Tip: If you don’t have a stand mixer, you can mix by hand in a large bowl. Use a wooden spoon to ensure the ingredients are evenly combined. Avoid using a hand mixer, as it won’t properly knead the dough.
Step 2: Add the Whole Wheat Flour
Gradually add 3 ½ cups of whole wheat flour to the wet mixture. Stir until the flour is fully incorporated. The dough will be sticky at this point, which is normal for enriched breads like this.
Step 3: Incorporate Cocoa, Yeast, and Salt
Add 2 tablespoons unsweetened cocoa powder, 2 tablespoons active dry yeast, and 1 teaspoon salt. Mix until evenly distributed. Then allow the mixture to rest for 10 minutes. This resting period helps the yeast begin its activation, which will make the dough rise beautifully later.
Step 4: Add Bread Flour and Knead
Gradually add 2–3 cups of bread flour, one cup at a time, while kneading the dough with the stand mixer. Continue kneading until the dough clings to the hook and almost clears the sides of the bowl, about 3–4 minutes. You may not need all the bread flour; the dough should be soft but slightly tacky.
Step 5: First Rise
Cover the mixing bowl with greased plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm spot until it doubles in size, approximately 30–60 minutes.
Pro Tip: If your kitchen is cool, preheat your oven to 350°F for 60 seconds, then turn it off. Place the covered dough near the oven to encourage a warmer environment for rising.
Step 6: Divide and Rest
Once the dough has doubled, punch it down gently to release excess air. Divide the dough into two equal portions. Cover each piece with greased plastic wrap and let it rest for 5 minutes. This makes it easier to shape the loaves.
Step 7: Shape the Loaves
Shape each portion into a standard loaf shape. Sprinkle rolled oats on top for a rustic finish. Place each shaped loaf into a greased 9×5-inch loaf pan.
Step 8: Second Rise
Cover the pans with plastic wrap and allow the dough to rise again until doubled, about 30–60 minutes. This second rise ensures a light and fluffy texture in the final bread. Toward the end of the rise, preheat your oven to 350°F.
Step 9: Bake the Bread
Bake the loaves in the preheated oven for 30–40 minutes, or until the bread is golden brown and sounds hollow when tapped. If the tops brown too quickly, loosely cover with aluminum foil.
Step 10: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy in the middle.
Serve warm with butter, jam, or your favorite breakfast toppings. The bread is soft, slightly sweet, and perfect for a morning meal or brunch table.
Tips for Perfect Homemade Outback Bread
- Water Temperature: Yeast is sensitive to temperature. Water that is too hot can kill the yeast, while water that is too cold slows the rise. Aim for a warm bath temperature of 100–110°F.
- Molasses Choices: Use robust or regular molasses for best flavor. Avoid blackstrap molasses as it can be bitter.
- Cocoa Powder: Dutch-processed cocoa adds subtle depth and color but doesn’t make the bread taste chocolatey.
- Rising Environment: Bread rises best in a warm, draft-free area. Use your slightly preheated oven or a sunny windowsill if your kitchen is cool.
- Freezing: Bake the bread completely, cool, wrap tightly in plastic wrap, then store in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the refrigerator.
- Serving Ideas: Slice thick for sandwiches, toast for breakfast, or serve alongside eggs and fruit for a full morning meal.
Storage
- At room temperature in an airtight container, the bread keeps up to 4 days.
- For longer storage, freeze as described above.
Breakfast Pairing Ideas
- Spread with butter or cream cheese
- Serve with scrambled eggs or omelets
- Pair with fresh fruit and yogurt
- Use for French toast to elevate your weekend breakfast
Nutritional Info (Per Slice, 1/24th of recipe)
- Calories: 125 kcal
- Carbohydrates: 28 g
- Protein: 4 g
- Fat: 1 g
- Saturated Fat: 1 g
- Fiber: 2 g
- Sugar: 7 g
This Outback Bread is a classic addition to any breakfast table. It’s soft, slightly sweet, and packed with wholesome ingredients. Whether you’re making it for a special brunch or preparing slices for the week, this recipe ensures a delicious start to your morning.
