Outback Copycat Honey Whole Wheat Bread – Recipe for Outback’s perfect brown bread, dark, delicious, wholesome and sweet. Sweetness from honey, crisp exterior and soft crumb make a perfect addition to steak dinner.
Well, guess what this week is folk, friends, family, neighbors, tasters and everyone else who doesn’t already fall into one of those categories?
It’s my Blog Anniversary. I’ve been blogging for 1 Year.
Starting today I’m celebrating for a whole week. It’s the same as my birthday. I stretch it out for as long as I possibly can. Who only celebrates for one day? Life is too much fun for that. *wink*
Stay tuned. I heard there’s a giveaway coming your way this Friday.
So in honor of my Blog Anniversary I’m sharing 3 of my favorite foods I like to make. If you’ve been following me for awhile you may even begin guessing right away. I’m sure you probably know some of them.
My 3 favorite types of recipes to make, eat and post: drum roll please…..
#1: Bread Recipes
I think you all knew that one. I love me some bread. I love me some soft home baked bread fresh out of the oven. Mmmmm….
#2. Chocolate Recipes
I think you all knew that one was coming too. I mean a girl can’t survive on bread alone. A girl needs her chocolate too. I’m a chocolate girl through and through. I’m pretty proud of it too.
#3 Sandwiches and pizza
Oh the combinations. Help me please. I could go on and on!
I’m fairly certain I could survive off of the above 3 categories and be totally happy forever. I would probably miss fruit a lot but I could survive happily.
So in honor of my week long celebration I’m bringing you recipes in those 3 categories.
To hit it off with a big bang I present you with Outback’s copycat honey whole wheat bread. This recipe doesn’t disappoint. It’s delicious, wholesome and sweet. You can’t beat that. It gets it sweetness from honey which I just adore in bread recipes. So much better than sugar.
I think this recipe was really easy to make too. Not a lot of tricks. Just a big ole treat at the end. This with a hunk of butter. Oh yeah babe!
Tastes wonderful when paired with cinnamon honey butter. You can find that here.
I always use Hershey’s Dark cocoa powder. I use it so often that I buy it in bulk here for a great price.
I use this breadmaker. I can’t say enough good about. Check out the reviews. If that many people say something is good than it must be good, right? I love it. It takes out a lot of the guesswork for you.
I make some breads kneading by hand, others using the stand mixer and others using the bread maker. I love all three methods and see no reason why I should only choose one. So I do them all depending on the type of bread, how much time I have, etc.
If you make this recipe please let us know what you think. Remember I’m not a ‘professional’ baker and this recipe was adapted slightly from a recipe I found on love.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- 1½ cups warm water
- 2 tablespoons butter, softened ( I use unsalted.)
- ½ cup honey
- 2 cups bread flour
- 1⅔ - 2 cups wheat flour
- 2½ tablespoons dark cocoa powder
- 1 tablespoon granulated sugar
- 2 teaspoons instant granulated coffee
- 1 teaspoon salt
- 1 Tablespoon yeast
- ⅓ cup old fashioned oats
- Place all ingredients in a bread machine in the order listed above and use the dough setting. Start with 1⅔ cup flour. If it seems too sticky add remaining flour a bit at a time until the dough is not sticking to the sides of the bowl. Dough can also be made using a mixer. Just knead dough with dough hook for about 8-10 minutes on low setting. Kneading by hand: about 10-12 minutes.
- Let it rise for about an hour or until about doubled in size. In the bread maker (most dough settings already allow for this.) Or in a lightly greased bowl covered.
- Prepare 2 loaf pans. Grease bottom and sides well or line with parchment. I used 2 8-1/2 by 4-1/2 by 2-3/4-Inch pans. See link below for the pans I use for most of my bread.
- Divide dough into 2 pieces. And shape into loaves. (If you want authentic Outback size, make about 8 tube shaped loaves.) The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands. Place into prepared pans.
- Sprinkle the entire surface of the loaves with oats and then let them rise again until doubled. My dough did not rise above the surface of the pan. Only let rise until doubled.
- Meanwhile preheat oven to 350 degrees.
- Bake for 20-24 minutes or until baked through. (I use athermometer to test for doneness. Insert into center of bread. It should register 200 degrees.)
Recipe adapted from Food.com
I use these loaf pans for most of my breads.
I use a thermometer similar to this one. It hasn’t failed me yet and it is very accurate.
This post is in no way affiliated with Outback. This post does contain affiliate links.
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