Print Recipe
4.84 from 6 votes

Outback Copycat Honey Whole Wheat Bread

Course: Bread
Servings: 2 loaves or 8 mini loaves
Author: Melanie Kathryn - Gather for Bread


  • 1 1/2 cups warm water
  • 2 tablespoons butter softened ( I use unsalted.)
  • 1/2 cup honey
  • 2 cups bread flour
  • 1 2/3 - 2 cups wheat flour
  • 2 1/2 tablespoons dark cocoa powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant granulated coffee
  • 1 teaspoon salt
  • 1 Tablespoon yeast
  • 1/3 cup old fashioned oats


  • Place all ingredients in a bread machine in the order listed above and use the dough setting. Start with 1 2/3 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.)