Cheesecake Factory’s Honey Wheat Brown Bread

By PamCallan

Ingredients

• 1 1/2 cups warm water (105℉)
• 1 tbsp sugar
• 2 1/4 tsp instant dry yeast (1 package)
• 2 cups bread flour
• 1 3/4 cups whole wheat flour
• 1 tbsp cocoa powder
• 2 tsp espresso powder (or coffee)
• 1 tsp salt
• 2 tbsp butter, softened
• 1/4 cup honey
• 2 tbsp molasses
• caramel colouring, or dark brown food colouring (optional)
• 1/4 cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)
• oats, for dusting the top of the shaped (not baked) loafs (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 270mins
Adapted from kitchentrials.com

Preparation

Step 1

1¾ cups whole wheat flour

In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).

Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. Also, add your food coloring here if using. You can adjust the colour while it's kneading, so just add a little at a time. Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.

Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).

Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise is a warm spot for two hours, until doubled in size.

Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6" long and 2" wide. See below notes for directions on this.

Place the cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats. Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.

Without a stand mixer:

Whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Make a well in the center and add the yeast mixture, butter, honey, and molasses. Also, add your food coloring here if using. You can adjust the colour while it's kneading, so just add a little at a time. Knead for about 10 minutes until combined. The dough will be fairly thick and a little tacky, but pieces shouldn't stick to your hands.

http://www.kitchentrials.com/2015/01/12/cheesecake-factorys-honey-wheat-brown-bread/

honey wheat brown bread

whole wheat honey bread

Bookmarking this for future reference. I’m not a huge baker. No patience and I’m the type to wing measurements (which is a No-No when it comes to baking), but too often do I crave this bread and I’m too lazy to drag my butt down to the nearest Cheesecake Factory (which isn’t THAT far), but if you combine trying to find parking and the wait, it might as well be.

Yum! This looks fantastic. I just bought a bunch of yeast – now I know what I should make

Oh! I’ve only been to the Cheesecake Factory once and their bread was absolutely amazing! I’m going to have to make this for my husband asap! Thanks!

This is getting made tomorrow for sure! Oh gosh maybe I shouldn’t learn how to make it because then I will want to eat it all the time! haha I feel my butt growing as I look at the pics! Hey you only live once right? hmm I wonder if you all have a copy cat cheesecake…. ohhh nvmd! Brown bread it is! yummmm! Thank you so much!!!

Gwen, I”m following THM and have sorely missed bread. This was divine!!! Even my non THM hubby enjoyed it! I made a small loaf just to test out. Tonight, I’m using it to make pizza crust. Thank you for the wonderful bread recipe!

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That's me over there, no makeup and hair in a clip because that's just how I roll 90% of the time. I used to be a graphic designer who slept in every Saturday and ate out more than in, but that all changed almost five years ago when we had our first kid.
Now, I'm a stay at home mom of three, and loving every crazy, chaotic second of it. I spend my free time (ha) getting better at cooking, and living, on a budget.