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Outback Copycat Honey Whole Wheat Bread


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Rate this recipe 4.6/5 (26 Votes)
Outback Copycat Honey Whole Wheat Bread 1 Picture


  • 1 1/2 cups warm water
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup honey
  • 2 cups bread flour
  • 2 cups wheat flour
  • 2 1/2 tablespoons dark cocoa powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant coffee
  • 1 teaspoon salt
  • 1 Tablespoon yeast
  • 1/3 cup old fashioned oats


Servings 2
Adapted from


Step 1

Place all ingredients in a bread machine in the order listed and use the dough setting.

Prepare 2 loaf pans. Grease bottom and sides well or line with parchment. I used 2 8-1/2 by 4-1/2 by 2-3/4-Inch pans.

Divide dough into 2 pieces. And shape into loaves. (If you want authentic Outback size, make about 8 tube shaped loaves.) The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands. Place into prepared pans.

Sprinkle the entire surface of the loaves with oats and then let them rise again until doubled. My dough did not rise above the surface of the pan. Only let rise until doubled (I tried about an hour). Preheat oven to 350 degrees.

Bake for 20-24 minutes or until baked through. (Thermometer should register 200 degrees.)

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