Brown Bread– Easy Outback Steakhouse Copycat

This homemade Outback brown bread recipe is soft, slightly sweet, and ridiculously easy to make at home. You get that signature flavor — cozy, cocoa-kissed, and just earthy enough — without leaving your kitchen. Perfect for weeknights, tight budgets, or when you just want something warm and steady with dinner.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 35 mins
• Flavor: sweet, earthy, soft inside with a hint of crunch
• Great for: side bread, meal prep, feeling like you’ve got it together

Why I Like This Recipe

I didn’t plan on making bread. I was just having “one of those” days. You know? And then somehow I was elbow-deep in flour and molasses, pretending like I knew what I was doing. But this one? It turned out real. Soft, sweet, cozy — like it just gets you. Now I make it every time I want that Outback vibe without the bill.

Ingredients

For the Dough:

• 1 ¼ cup lukewarm water
• ¼ cup vegan honey or maple syrup
• 2 tbsp molasses
• 2 ¼ cups all-purpose flour
• 1 ¾ cups whole wheat flour
• 2 tbsp cocoa powder
• 1 ½ tsp instant yeast
• 1 ½ tsp salt
• 2 tbsp olive oil or neutral oil

For Finishing:

• cornmeal, for dusting and topping

How To Make Brown Bread

1. Mix the dry stuff: Big bowl, in goes the all-purpose flour, whole wheat flour, cocoa powder, yeast, and salt. Stir with a spoon… or your hands, honestly.
2. Add the wet stuff: Pour in the lukewarm water, maple syrup (or honey), molasses, and oil. Mix until it looks like a weird sticky mess. That’s normal.
3. Knead it out: Flour a surface and knead it for 10–12 minutes by hand, or 8–10 in a stand mixer. It’ll go from “what is this” to smooth and soft.
4. Let it rise: Cover the dough and let it sit somewhere warm for about 90 minutes. It should double in size — just don’t panic if it takes a bit longer.
5. Shape the loaves: Punch the dough down gently (don’t fight it). Divide into 4 parts, shape them into little logs, and place on a cornmeal-dusted baking tray.
6. Second rise: Cover and let rise again — about 40 minutes. This step helps them get that fluffy-soft inside.
7. Bake it up: Preheat your oven to 175°C (or 350°F). Dust a little cornmeal on top and bake for 30–35 minutes. Let cool for 20 mins… or tear right in.

Tips for Success

• Don’t use hot water — lukewarm is your yeast’s comfort zone.
• That second rise? It’s where the magic happens. Don’t skip it.
• Molasses + cocoa = deep flavor. You can’t fake it.
• Dusting with cornmeal gives you that classic crunch.
• Let it cool at least a bit — fresh out the oven bread will burn your mouth. Ask me how I know.

Storage and Reheating

• Fridge: Wrap tightly once cooled. Stays soft for about 5 days.
• Freezer: Wrap each loaf tight and freeze for up to 2 months. Defrost overnight in the fridge.
• Reheat: Slice it, warm in a skillet with a dab of butter, or wrap in foil and heat in a low oven. Microwave if you’re in a rush — it’s okay, we’ve all done it.

Frequently Asked Questions

• Can I use regular honey instead of vegan honey?
  Yep. Vegan honey or maple syrup — just use what you’ve got.
• Do I need a stand mixer?
  Nope. It’s helpful, but I’ve done this by hand plenty of times (sore arms, happy heart).
• Can I make it gluten-free?
  Not this one — the flour mix is key. But I’m working on a GF version.
• What does the cocoa do?
  It adds color and depth. Doesn’t taste like chocolate bread — it’s subtle.
• Can I shape these into rolls?
  Sure can! Just adjust the bake time down a little, maybe 20–25 mins.

Common Mistakes and How to Dodge Them

• Using hot water: This zaps your yeast. Think warm bath, not boiling tea.
• Under-kneading: If your dough still feels shaggy after 5 minutes, keep going. It gets smoother, promise.
• Skipping the second rise: This is the one that makes it soft and fluffy. Don’t rush it — go play a game or something while it rests.
• Not flouring your surface enough: Sticky dough loves to cling. Lightly dust your hands and the counter — saves you from the mess.
• Cutting it too early: I know it smells amazing, but wait at least 10 minutes or it might go gummy. Worth the wait.

Nutrition Facts (Per Serving)

• Calories: 728 kcal
• Total Fat: 9g
• Saturated Fat: 1.2g
• Cholesterol: 0mg
• Sodium: 580mg
• Potassium: 312mg
• Total Carbohydrate: 142g
• Dietary Fiber: 8g
• Sugars: 12g
• Protein: 17g

You Might Also Like:

• Bushman Bread Rolls– Easy Outback Steakhouse Copycat
• Pumpernickel Bread– Easy Outback Steakhouse Copycat
• Chocolate Thunder From Down Under– Easy Outback Steakhouse Copycat
• Roasted Garlic Butter– Easy Outback Steakhouse Copycat