Description
A homemade version of the sweet, rich brown bread served at Outback Steakhouse, featuring honey, molasses, and cocoa for depth of flavor and a soft, satisfying texture.
Ingredients
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast
- 1/4 cup honey
- 2 tbsp molasses
- 2 tbsp vegetable oil
- 1 cup whole wheat flour
- 2 cups bread flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- Cornmeal (for dusting)
Instructions
- In a large mixing bowl, combine warm water, honey, molasses, and vegetable oil.
- Sprinkle active dry yeast over the mixture and let it sit for 5–10 minutes until foamy.
- In a separate bowl, mix whole wheat flour, bread flour, cocoa powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 4 equal portions.
- Shape each portion into a loaf and place on a cornmeal-dusted baking sheet.
- Cover and let the loaves rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake the loaves for 30–35 minutes until they sound hollow when tapped.
- Let the bread cool on a wire rack before slicing and serving.
Notes
- For a richer flavor, use dark cocoa powder.
- Substitute maple syrup for honey for a different sweetness profile.
- Brush with melted butter after baking for a softer crust.
- Add rolled oats on top before baking for extra texture.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
