Pumpernickel Bread– Easy Outback Steakhouse Copycat

This homemade pumpernickel bread is soft, rich, and just a little sweet — kinda like the one they bring to your table at Outback Steakhouse. It’s got cocoa, molasses, and a slow rise that gives it that deep flavor. Budget-friendly, cozy, and honestly? Really forgiving to make.

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Quick Summary

• Prep time: 25 mins
• Cook time: 40 mins
• Flavor: earthy, slightly sweet, soft-crusted
• Great for: sandwiches, toasting, therapy baking

Why I Like This Recipe

It takes time, but not in a scary way. Just enough to feel like you’re doing something slow and good. I like it with butter and flaky salt. Or toasted under eggs. Or plain — straight from the cooling rack, standing over the sink. No regrets.

Ingredients

• 2½ cups all-purpose flour
• 2 cups rye flour (or whole wheat)
• 2 tbsp unsweetened cocoa powder
• 5 tsp instant yeast
• 1 tbsp granulated sugar
• 1 tbsp salt
• 1½ cups warm water
• ½ cup molasses
• 2 tbsp vegetable oil
• 1 egg (for egg wash)
• 2 tbsp rolled oats (for topping)

How To Make Pumpernickel Bread

1. Mix the dry: In a large bowl, combine flours, cocoa, yeast, sugar, and salt. Give it a good stir.
2. Stir the wet: In a separate jug, mix the warm water, molasses, and oil. Pour it into the dry mix.
3. Knead it out: Knead until it’s smooth and elastic. Takes about 8–10 minutes by hand or mixer.
4. First rise: Put the dough in a greased bowl. Cover. Let rise in a warm place for 1 to 1.5 hours.
5. Shape it: Punch it down. Divide into two. Shape into loaves and place in greased pans.
6. Second rise: Let it rise again, about 90 minutes. Preheat your oven to 190°C (375°F) near the end.
7. Finish & bake: Brush with egg wash, score the tops, and sprinkle oats. Bake 35–40 mins.

Tips for Success

• Oil your measuring cup before pouring molasses — less mess.
• If your dough feels sticky, dust in a little more flour as you knead.
• Don’t rush the second rise — it’s what makes it soft and light inside.
• Let it cool fully before slicing or it’ll tear.

Storage and Reheating

• Fridge: Wrap tightly. Keeps 3–4 days.
• Freezer: Slice, then freeze in a bag or container. Reheat from frozen or toast.
• Reheat: Toasted with butter is elite. Skillet or toaster both work.

Frequently Asked Questions

• Can I use whole wheat instead of rye?
  Yep, it’ll still work. The flavor shifts a little but still solid.
• Do I need a stand mixer?
  Nope. Kneading by hand is totally fine — just give it 10 mins or so.
• How do I know when it’s done baking?
  Tap the bottom — if it sounds hollow, you’re good. Or use a thermometer (190°F inside).
• Is the cocoa for flavor or color?
  A little of both! It deepens the color and adds a tiny bit of bitterness. Don’t skip.
• Can I skip the egg wash?
  You could, but it won’t get that shiny crust. Up to you.

Common Mistakes and How to Dodge Them

• Skipping the rise times: It’s tempting. But you’ll end up with dense bread. Let it puff up properly.
• Using hot water: Hot kills the yeast. Go warm — like bath water.
• Adding all the buttermilk at once (if subbing): Buttermilk is richer than water. Pour slow. Adjust as you go.
• Overbaking: Check at 35 minutes. Every oven’s different. Dry bread = sadness.
• Cutting it too soon: Rest the bread at least 30 minutes. Otherwise, it crumbles instead of slicing.

Nutrition Facts (Per Serving)

• Calories: 130 kcal
• Total Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 10mg
• Sodium: 220mg
• Potassium: 160mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 3g

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• Bushman Bread Rolls– Easy Outback Steakhouse Copycat
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