This honey wheat bread is an Outback Steakhouse Copycat recipe that is made in the comfort of home and has the same wonderful texture as the famous restaurant.
Honey Whole Wheat Bread
This bread uses whole wheat flour. The addition of honey and molasses makes this bread soft and chewy. The crust on this bread is crispy just like the restaurant and is bold in flavor.
This honey wheat bread is served with whipped butter at the restaurant and it's incredibly easy to make at home! Simply beat together butter and a tablespoon or two of milk and voila - whipped butter. Who knew it was so easy to get that creamy texture at home.
This honey wheat bread does need to proof before dividing into loaves and then allowing it to rise again.
This recipe does require a two-hour rising time using conventional methods or you can speed up the time by using an Instant Pot to proof the dough. Simply grease the liner of the Instant Pot, add the bread dough, and place a lid over the top.
Use the YOGURT button and set it to 30 minutes. Once the time is up and the dough has risen, divide the dough into 4 equal loaves. Wrap each honey wheat loaf in parchment paper, add back to the pot and allow it to rise for another 30 minutes. Using the Instant Pot cuts the rising time in HALF!
I also enjoy making cinnamon rolls by using the proofing method in the Instant Pot, they go from oven to tummy a whole lot quicker!
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Yeast Honey Wheat Bread
When using yeast to bake, it's important to make sure that your yeast is alive and active. Using dead or expired yeast causes the bread to not rise and the recipe not to work.
When adding the yeast to the warm water, make sure your temperature is between 120°F and 130°F. Too hot or too cold of water will cause the yeast not to activate. A good indicator for active yeast is the bubbles that the warm liquid releases. Using a thermometer is a great way to get an accurate reading!
Making this Outback Steakhouse Copycat Honey Wheat Bread at home is simple and easy following these directions! Remember - the key to success when baking bread is having active yeast!
- 1 ½ cup water
- 2 tablespoon softened butter
- ½ cup honey
- 3 ½ cups wheat flour
- 1 tablespoon cocoa powder
- 1 tablespoon granulated sugar
- 2 teaspoon instant coffee granules
- 2 teaspoon salt
- 2 ¼ teaspoon dry yeast
- 2 tablespoon dark molasses
- 3 tablespoon cornmeal, for dusting
- Add the warm water (120°F-130°F) to the dry yeast in a large bowl. Add the granulated sugar.
- The dough starter should become bubbly. If not, the yeast is not active.
- Add the softened butter, molasses, honey, cocoa powder, instant coffee, and salt.
- Add in the whole wheat flour and knead the dough until combined.
- Roll the dough into a ball, it should bounce back and not be too sticky, if it is, add more flour a little at a time.
- Cover the bowl and set it in a warm room and allow it to rise for 1 hour.
- Once the hour is up and the dough has risen, separate the dough into 4 equal parts and shape into loaves.
- Cover and allow to rise for another hour.
- Preheat the oven to 350°
- Place on a greased baking sheet and sprinkle with cornmeal.
- Bake in the preheated oven for 20-25 minutes.
- Remove from oven, slice and serve with butter.
Instant Pot Proofing
- After combining the ingredients for the dough, grease the inner liner of the Instant Pot and add the dough. Cover the Instant Pot with a glass lid or plate.
- Set the Instant Pot to YOGURT and set it to 30 minutes.
- Once the time is up, remove the dough from the pot, divide into 4 equal parts and shape into loaves. Wrap each loaf in parchment paper and place it back into the pot.
- Cover and reset the timer for 30 minutes on the YOGURT setting.
- Place the loaves onto a greased baking sheet and reshape if necessary.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 204mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 2g