Copycat Outback Bread Recipe

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// UPDATED May 15, 2026

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This Copycat Outback Bread has the soft texture and slightly sweet flavor that makes the restaurant version so irresistible. The rich blend of honey, molasses, and cocoa powder gives each loaf its signature flavor that’s perfect with soup, salad, or a cozy dinner at home.

Overhead view of freshly baked homemade Outback bread loaves dusted with cornmeal on parchment paper beside butter and a bread knife.

Soft sliced copycat Outback bread spread with creamy butter on a cutting board, showing the fluffy texture and rich dark color of the homemade honey wheat bread.

There’s something special about setting a basket of warm, homemade bread on the table that instantly makes dinner feel more cozy, and this Copycat Outback Bread does exactly that. The crust stays soft rather than overly chewy, and has the same signature flavor you get at the restaurant.

Fresh from the oven with a little butter spread on top, this is the kind of homemade bread that makes any soup, salad, or pasta dinner feel complete. I love serving it with Chicken Zucchini Bake, Tomato Tortellini Soup, or Tomato Basil Pasta.

Ingredients
How To Make Outback Bread Recipe
Recipe Tip
Recipe FAQs
Outback Bread Recipe Recipe

Ingredients

Warm water helps activate the yeast and creates the soft texture this bread is known for. The water should feel warm to the touch, around 105 to 110 degrees Fahrenheit. Water that is too hot can damage the yeast.
Vegetable oil keeps the bread soft and helps the loaves stay tender for days. You can swap it with canola oil or melted avocado oil if preferred.
Brown gel food coloring gives the bread its restaurant-style dark appearance. This ingredient is optional, though it does help recreate the classic look more closely. A few drops go a long way.
Honey adds sweetness and moisture while helping the bread brown beautifully during baking. Clover honey works well here, though wildflower honey adds a deeper floral flavor.
Molasses gives the bread its signature rich flavor. Regular unsulphured molasses is best for this recipe. Blackstrap molasses can taste too bitter.
Whole wheat flour adds a hearty texture and a nutty flavor. It pairs beautifully with the sweetness from the honey and molasses. White whole wheat flour can be used for a softer flavor.
Cocoa powder deepens the bread’s color and adds subtle richness. Dutch-process cocoa gives a smoother flavor, though natural cocoa powder works too.
Salt balances the sweetness and strengthens the dough structure during rising.
Active dry yeast helps the bread rise into fluffy loaves. Instant yeast can be substituted in equal amounts if needed.
Bread flour gives the dough elasticity and chew. The amount can vary slightly depending on humidity and flour brand. Add enough flour until the dough pulls away from the sides of the bowl without feeling dry.
Cornmeal creates that classic rustic bakery finish on the bottom and top of the loaves. It adds a light crunch and prevents sticking.

How To Make Outback Bread Recipe

The dough comes together in a stand mixer, then rests to develop flavor and texture. After two rises, the loaves bake until soft and dark brown with a lightly crisp exterior. Let me show you how:

Prep: Line 2 baking sheets with parchment paper.
Mix Wet Ingredients: Mix the 2 ½ cups of warm water, ¼ cup of vegetable oil, ½ teaspoon of brown gel food coloring, ½ cup of honey, and 2 Tablespoons of molasses in the bowl of a stand mixer.
Add First Dry Ingredients: To the wet ingredients, mix in the 3 ½ cups of whole-wheat flour, 2 Tablespoons of cocoa powder, and 1 teaspoon of salt on low speed until combined.
First Rest: Cover the bowl loosely with plastic wrap. Let it rest for 20 minutes.
Knead: Return the bowl to the stand mixer. Mix in the 2 Tablespoons of active dry yeast. Add the bread flour one cup at a time. Once all the flour is incorporated, increase the mixer speed to medium. Mix until the dough pulls off the sides of the bowl.
Second Rest: Cover the bowl with plastic wrap sprayed with cooking spray. Let it sit for 45 to 60 minutes until it doubles in size.
Shape: Cut the dough into 8 pieces. Shape each piece into a log. Place them on the prepared baking sheets.
Third Rest: Cover the logs with plastic wrap sprayed with non-stick spray. Let them rest for 45 to 60 minutes.
Bake: Preheat the oven to 350 degrees Fahrenheit. Dust the loaves with cornmeal. Bake for 20 minutes. Rotate the baking sheets halfway through cooking.
Cool: Place the baked loaves on a wire cooling rack. Let them cool for at least 1 hour before serving.

Recipe Tip

Measure Flour Carefully. Adding too much bread flour will create a dense loaf. Add the flour one cup at a time until the dough pulls away from the sides of the mixing bowl.

Do Not Skip the Rests. This dough requires multiple resting periods to develop flavor and rise properly. Give the dough the full time listed in the instructions.

Cool Before Slicing. You must let the loaves cool on a wire rack for at least one hour. Cutting into hot bread can makethe inside gummy.

Recipe FAQs

Can I make this bread without a stand mixer?

Sure. A stand mixer makes it easier, but with a little elbow grease and extra time, you can knead the dough by hand.

Why is my dough too sticky?

Add more bread flour, one tablespoon at a time, until the dough becomes softer and less sticky.

Why is my bread dense?

Typically, this is because too much flour was added or the dough did not have enough time to rise.

Sliced homemade Outback bread surrounded by baked loaves on parchment paper, showing the soft interior and dark brown crust dusted with cornmeal.

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