The Best Outback Bread Recipe

This outback bread recipe recreates that famous dark, sweet bread that makes every meal at Outback Steakhouse memorable. After years of recipe development and countless requests from dinner guests who couldn’t stop talking about “that amazing bread,” I’ve reverse-engineered the exact combination of honey, molasses, and whole wheat that creates those distinctive flavors. Through testing different ratios with my culinary school friends and feedback from Lina (who declared this “better than restaurant bread”), we’ve perfected a formula that delivers bakery-quality results in your home kitchen.

Why You’ll Love This Homemade Outback Bread Recipe

From years of weekend bread baking experiments, I can tell you this recipe delivers on every level that matters for busy families. The make-ahead flexibility means you can prep the dough on Saturday afternoon and have fresh bread for Sunday dinner without spending your entire day in the kitchen. Lina loves that he can help with the mixing and kneading – it’s become our regular bonding activity that doesn’t require screens or complicated instructions.

The cost savings alone make this worthwhile when you consider how much restaurants charge for a few slices of bread. One batch makes two full loaves that feed our family for several meals, plus extras for neighbors who always seem to appear when the aroma starts drifting from our kitchen. Unlike store-bought brown breads that often taste artificial or overly sweet, this version lets you control the sweetness level and avoid preservatives.

Ingredients for Outback Bread Recipe

The Bread Foundation:

• Bread flour
• Whole wheat flour
• Active dry yeast
• Warm water
• Honey
• Molasses
• Cocoa powder
• Salt

The Finishing Touches:

• Rolled oats
• Egg wash
• Butter

Optional Flavor Boosters:

• Cornmeal
• Wheat germ
• Brown sugar

How To Make Outback Bread Recipe Step By Step

Activate the Yeast:

• Warm water to 105-110°F
• Dissolve honey in warm water
• Sprinkle yeast over mixture
• Let foam for 5-10 minutes

Mix Dry Ingredients:

• Combine both flours in large bowl
• Whisk in cocoa powder and salt
• Create well in center
• Keep ingredients at room temperature

Create the Dough:

• Pour yeast mixture into flour well
• Add molasses and melted butter
• Mix until shaggy dough forms
• Don’t worry about smoothness yet

Knead to Perfection:

• Turn onto lightly floured surface
• Knead 8-10 minutes until smooth
• Dough should be slightly sticky but manageable
• Add flour sparingly if too wet

First Rise:

• Place in greased bowl
• Cover with damp towel
• Rise 1-2 hours until doubled
• Punch down gently

Shape and Final Rise:

• Divide into two portions
• Shape into loaves
• Place in greased pans
• Rise 45 minutes until crowned over pans

Bake to Golden:

• Internal temperature should reach 190°F
• Brush with egg wash
• Sprinkle with oats
• Bake 375°F for 35-40 minutes

Smart Swaps for Your Outback Bread Recipe

Flour Alternatives:

• Bread flour → All-purpose flour (reduce liquid slightly)
• Whole wheat flour → White whole wheat flour
• Regular flour → Gluten-free bread flour blend
• Standard wheat → Spelt flour for nutty flavor

Sweetener Options:

• Honey → Maple syrup or agave nectar
• Molasses → Dark corn syrup (less complex flavor)
• Both sweeteners → Brown sugar dissolved in extra water
• Regular molasses → Light molasses for milder taste

Yeast Variations:

• Active dry yeast → Instant yeast (reduce by 25%)
• Fresh yeast → Active dry (use ⅓ the amount)
• Standard yeast → Bread machine yeast

Dietary Modifications:

• Butter → Coconut oil or vegan butter
• Egg wash → Plant milk for brushing
• Regular milk → Non-dairy alternatives
• Wheat flour → Oat flour (partial substitution only)

Texture Adjustments:

• Honey wheat → All honey (skip molasses)
• Cocoa powder → Additional molasses for color
• Rolled oats → Sunflower seeds for topping

Storing Your Homemade Outback Bread Recipe

Counter Storage (3-4 days):

• Cool completely before wrapping
• Store in airtight containers or bread bags
• Keep at room temperature away from direct sunlight
• Slice as needed to maintain freshness

Extended Storage (1 week):

• Wrap tightly in plastic wrap
• Store in refrigerator (brings back to room temp before serving)
• Toast lightly to refresh texture
• Slice and freeze individual portions

Freezer Magic (3 months):

• Cool completely before freezing
• Wrap in plastic, then aluminum foil
• Label with date and contents
• Thaw overnight at room temperature

Make-Ahead Strategy:

• Bake on weekends for weekday meals
• Slice and freeze portions for quick toast
• Dough can be refrigerated overnight before final rise
• Shaped loaves freeze well before baking

Freshness Tips:

• Refresh day-old bread in 300°F oven for 5 minutes
• Never store warm bread (creates condensation)
• Keep cut side down to prevent drying

Equipment For Outback Bread Recipe

• Large mixing bowl (dough doubles in size)
• Kitchen scale (accuracy matters for consistent results)
• Two 9×5 loaf pans (standard size works best)
• Clean kitchen towels (for covering during rises)
• Measuring cups and spoons
• Wooden spoon or dough whisk

Outback Bread Recipe Variations

Seasonal Specials:

• Fall harvest: Add pumpkin puree and warm spices
• Holiday version: Cranberries and orange zest
• Summer twist: Lemon honey with poppy seeds
• Winter comfort: Extra molasses with cinnamon

Flavor Adventures:

• Seeded sensation: Sunflower, pumpkin, and sesame seeds
• Nutty delight: Chopped walnuts or pecans mixed in
• Herb garden: Rosemary and thyme for savory meals
• Chocolate boost: Mini chocolate chips for dessert bread

Texture Variations:

• Rustic style: Coarse whole wheat for heartier crumb
• Sandwich perfect: Extra butter for softer texture
• Crusty artisan: Steam pan in oven for crispy crust
• Dinner rolls: Divide into small portions for individual servings

International Inspiration:

• German-style: Caraway seeds and rye flour blend
• Mediterranean: Olive oil and dried tomatoes
• Scandinavian: Cardamom and pearl sugar
• Irish twist: Buttermilk and oat flour

The Secret Recipe My Best Friend Refused to Share

For three years, my best friend made this incredible dark bread for every potluck and gathering, but she’d never give me the recipe. Every time I asked, she’d just smile and say it was “a family secret” or change the subject completely. I tried everything – offering to trade my grandmother’s cookie recipe, bribing her with homemade dinners, even following her around the kitchen during parties. Nothing worked.The breakthrough came when Lina started asking her directly during one of our barbecues.

” My friend burst out laughing and admitted she’d been buying frozen Outback bread dough from a restaurant supply store and just adding extra oats on top.That’s when I realized I needed to reverse-engineer the real thing from scratch. It took months of testing different honey-to-molasses ratios and cocoa powder amounts, but we finally created this version that tastes even better than her “secret” store-bought version. Sometimes the best recipes come from friendly competition and a seven-year-old’s honest approach to getting answers.

What to Serve With Outback Bread Recipe

From years of testing this bread with different meals, I’ve learned it works best when you let it complement rather than compete with your main dishes. The slight sweetness makes it perfect alongside savory soups and stews – the honey and molasses notes actually enhance hearty beef stew or vegetable soup without overwhelming the flavors. For lighter meals, it pairs beautifully with simple salads where the dense texture provides satisfying contrast to crisp greens.

The bread’s versatility really shines with breakfast and brunch applications. Toast it lightly and spread with butter for a simple morning treat, or use it for French toast when you want something more indulgent. The molasses flavor works surprisingly well with scrambled eggs and bacon, creating a sweet-savory balance that feels more sophisticated than regular toast. For dinner parties, serve it warm with herb butter or alongside cheese plates where its slightly sweet profile complements both sharp and mild cheeses.

FAQ

Bakery-Quality Bread at Home!

Now you have all the secrets to creating perfect Outback Bread Recipe – from the precise honey-to-molasses ratio to Lina’s gentle kneading technique. This homemade version proves that restaurant-quality breads are achievable in your own kitchen, often surpassing what you can buy while costing a fraction of the price.

Ready to expand your homemade repertoire? Try our Healthy Mango Chutney Recipe that adds bright, tangy flavors to grilled meats and cheese boards. For hearty breakfast options, our Delicious Breakfast Gravy Recipe transforms simple biscuits into a satisfying morning meal. Need the perfect party appetizer? Our Healthy Ranch Crackers Recipe disappears faster than store-bought versions and tastes infinitely better!

Share your bread-baking success! We love seeing your golden loaves and creative variations!

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Pairing

These are my favorite dishes to serve with Outback Bread Recipe

Outback Bread Recipe

This homemade Outback Bread recipe recreates the famous dark, slightly sweet bread from Outback Steakhouse. Made with honey, molasses, and whole wheat flour, it delivers a soft yet hearty loaf with a signature oat topping. Perfect for family dinners, brunch, or as a versatile side.

Ingredients  

1x2x3x?

• 2 cups Bread flour – Can sub all-purpose
• 1 ½ cups Whole wheat flour – White whole wheat also works
• 2 ¼ teaspoon Active dry yeast – One packet
• 1 ¼ cups Warm water – 105–110°F
• ¼ cup Honey – Can sub maple syrup
• ¼ cup Molasses Use dark – for stronger flavor
• 2 tablespoon Cocoa powder – Unsweetened
• 2 tablespoon Butter – Melted
• 1 ½ teaspoon Salt
• 1 Egg – For wash
• 2 tablespoon Rolled oats – For topping

Equipment

• 1 Large mixing bowl (For combining ingredients)

• 1 Kitchen scale (For accuracy)

• 2 9×5 loaf pans (Standard size)

• 1 Wooden spoon or dough whisk (For mixing)

• 1 Clean kitchen towel (For covering dough)

• 1 Measuring cups/spoons (For dry/wet ingredients)

Method 

1. Dissolve honey in warm water, sprinkle yeast, and let foam 5–10 minutes.

2. Combine flours, cocoa, and salt. Add yeast mixture, molasses, and butter. Mix until dough forms.

3. Knead 8–10 minutes on a floured surface until smooth and elastic.

4. Let dough rise until doubled, punch down, divide, and shape into loaves. Allow a second rise.

5. Brush with egg wash, sprinkle oats, bake at 375°F until done, then cool before slicing.

Nutrition

Serving: 50gCalories: 145kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gTrans Fat: 2gCholesterol: 10mgSodium: 180mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 60IUCalcium: 20mgIron: 1.7mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.