Outback Bread Recipe

If you’ve ever gone to Outback and immediately reached for that dark, slightly sweet brown bread, this copycat Outback bread recipe is for you. It’s soft, chewy, lightly sweet from honey and molasses, and has that signature deep color and hearty texture that makes it so hard to stop eating. This homemade Outback bread recipe will make any dinner feel like a steakhouse meal.

Why You'll Love This Outback Bread Recipe

Outback is known for its steaks, Bloomin’ Onion, and that famous dipping sauce, but one of my favorite parts of eating there has always been the bread. I always have to stop myself from filling up on it before the meal even gets to the table. The other day, I was making my minute steak and started craving that signature Outback Steakhouse bread, so I looked at a few recipes for inspiration and came up with this version.

What makes this bread so good is how close it gets to the real thing. It has that lightly sweet flavor, soft but sturdy crumb, and deep brown color that makes this Outback honey wheat bread so recognizable. It’s one of those breads that tastes just as good with butter as it does alongside steak, soup, salad, or just about any comfort-food dinner.

It’s also a really satisfying bread recipe to make at home because it’s straightforward and forgiving. There are no strange ingredients, the shaping is simple, and the dough is easy to work with. If you’ve been wanting a homemade version of Outback brown bread that delivers on flavor and texture, this one is worth making.

Ingredients You Need

• 1 ¼ cups lukewarm water
• ¼ cup honey
• 2 tablespoons molasses
• 2 ¼ cups all-purpose flour
• 1 ¾ cups whole wheat flour
• 2 tablespoons cocoa powder
• 1 ½ teaspoons instant yeast
• 1 ½ teaspoons salt
• 2 tablespoons oil
• Cornmeal (for dusting and topping)

Ingredient Notes That Make This Taste Like Outback

• Honey and molasses: This combination is what gives Outback bread its signature lightly sweet flavor and deeper, richer taste. The molasses also helps give the bread that dark brown color that makes it look much closer to the restaurant version.
• Cocoa powder: The cocoa powder is there mostly for color, with just a little extra depth in the background. It should not make the bread taste like chocolate, so make sure to use unsweetened cocoa powder.
• Whole wheat flour: Whole wheat flour helps give the bread that hearty texture and slightly nutty flavor people expect from Outback brown bread. Pairing it with all-purpose flour keeps the loaf soft enough so it still has that tender, chewy bite.
• Instant yeast: Instant yeast makes this recipe easier and more reliable because it can be mixed right into the dry ingredients without proofing first. It’s a simple ingredient, but it helps keep the whole bread-making process more straightforward.
• Cornmeal: Cornmeal is one of those small details that helps the bread feel more like the Outback version. It adds that light grit on the bottom and also helps keep the dough from sticking to the pan or baking surface.

How to Make Outback Bread

Step 1: Mix the dry ingredients

In the bowl of a stand mixer, combine all-purpose flour, whole wheat flour, salt, cocoa powder, and instant yeast.

Step 2: Add the wet ingredients

Add lukewarm water, oil, honey, and molasses. Mix until a dough forms.

Step 3: Knead the dough

Knead for 8 to 10 minutes until the dough is smooth and tacky. It should feel slightly sticky but not wet.

Step 4: First rise

Lightly oil the bowl, cover the dough, and let it rise in a warm spot until doubled in size. This will take about an hour and a half.

Step 5: Divide and shape

Turn the dough onto a lightly floured surface. Divide into 4 equal pieces. Shape each piece into a rectangle, then roll into a cylinder and pinch to seal.

Step 6: Second rise

Place loaves on a lined baking sheet dusted with cornmeal. Leave space between them. Cover loosely and let it rise for 40 minutes, or until puffy and almost doubled. When it's close to rising for the second time, preheat your oven to 350°F.

Step 7: Bake

Once your oven is preheated, bake the bread for 30 to 35 minutes until baked through.

Step 8: Cool

Let the loaves cool for at least 20 minutes before slicing.

Expert Tips for Perfect Copycat Outback Bread

• Use lukewarm water when making the dough. It should feel warm but not hot to the touch. Water that’s too hot can affect the yeast, while lukewarm water helps it activate properly and gives the dough a better rise.
• Knead the dough until it’s smooth and slightly tacky. If the dough is under-kneaded, the bread can turn out dense instead of soft and chewy. You want it soft and elastic, with just a little tackiness left.
• Let the dough rise until it has fully doubled in size. Don’t go just by the clock here, because a rushed rise can leave the bread heavier and less fluffy. A full rise is what helps give this Outback bread that soft bakery-style texture.
• Be careful not to add too much extra flour while shaping. A heavily floured dough can turn stiff and dry, which takes away from the soft, tender crumb. Use only enough flour to keep it manageable.
• Don’t skip the cornmeal on the pan. It adds that classic texture on the bottom and helps the bread feel even more like the restaurant version. It’s a small detail, but it makes a difference.
• Let the bread cool before slicing into it. Cutting too early can make the inside seem gummy because the crumb has not finished setting yet. Giving it about 20 minutes to cool helps the texture settle properly.

What to Serve With Outback Steakhouse Bread

• Soft butter or whipped butter: The classic way to serve it and still one of the best.
• Honey butter: A great option if you want to lean into the bread’s lightly sweet flavor.
• Outback mac and cheese: Perfect if you want to build more of that steakhouse-style meal at home.
• Steak and potatoes: This bread is made for hearty dinners like steak, roasted potatoes, or mashed potatoes.
• Bloomin onion and sauce: Serve it with the most famous appetizer at Outback for an unforgettable restaurant meal at home.
• Soups and chili: The soft, chewy texture makes it great for serving alongside a warm bowl of soup or chili. Go with this Outback potato soup to recreate a meal from the restaurant.
• Salads: It’s a really good side for a big dinner salad when you want something more filling on the table.
• Sandwiches the next day: Leftover slices make great sandwiches, especially with deli meat, cheese, or even a little leftover steak.

Outback Bread FAQs

Does Outback bread taste like chocolate?

No, it shouldn’t. The cocoa powder is mainly there to help create the deep brown color and add a very subtle roasted flavor in the background. It gives the bread more depth, but it should not make it taste like chocolate.

Can I make Outback bread without a stand mixer?

Yes, you can make it by hand. Just mix the dough in a large bowl, then knead it by hand for about 10 to 12 minutes until it becomes smooth, elastic, and slightly tacky. It takes a little more effort, but it works really well.

Why didn’t my Outback bread dough rise?

If the dough didn’t rise, the most common reasons are that the yeast was old, or the water was too hot or too cold. Using fresh yeast and lukewarm water gives you the best chance of a good rise. A cold room can also slow the dough down, so it may just need a little more time, and make sure your heat is on.

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works fine, but it helps to bloom it first. Stir it into lukewarm water with a little honey and let it sit for about 5 minutes until it looks foamy, then continue with the recipe as written.

How do I know when Outback bread is done baking?

The bread should look fully baked, feel firm on the outside, and sound hollow when tapped on the bottom. If you want to check with a thermometer, the internal temperature should be around 190°F.

What makes Outback bread dark?

The deep brown color comes from a mix of molasses, whole wheat flour, and cocoa powder. Those ingredients work together to give the bread that dark steakhouse-style look without making it overly sweet.

How do I store homemade Outback bread?

Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. If you want to keep it longer, freezing is the better option. Warming slices before serving helps bring back the soft texture.

Can I freeze Outback bread?

Yes, this bread freezes really well. Let it cool completely, then wrap it tightly and freeze it for up to 2 months. You can thaw it at room temperature and warm it slightly before serving if you want that soft, fresh-baked feel again.

Is Outback bread made with whole wheat flour?

Yes, that’s part of what gives it its hearty texture and classic brown bread flavor. In most homemade versions, whole wheat flour is combined with all-purpose flour so the bread still stays soft and chewy instead of too dense.

Why is my Outback bread dense?

Dense bread usually happens when the dough hasn’t been kneaded enough, didn’t rise long enough, or had too much extra flour added during mixing or shaping. Letting the dough double fully and keeping it slightly tacky usually gives you a softer, lighter loaf.

More Bread Recipes to Try Next

• Longhorn Steakhouse bread
• Ezekiel bread
• Salt bread
• Garbage bread
• Rosemary garlic bread