If you’ve ever torn into a warm, dark loaf at a steakhouse and wondered how to make it at home, this is your recipe. Outback bread is soft, slightly sweet, and has that deep molasses color that makes every slice feel special. It’s perfect with butter, honey, or alongside a hearty soup.
You don’t need fancy equipment or pro-level skills—just a bowl, a loaf pan, and a little patience. Once you smell it baking, you’ll be hooked.
Why This Recipe Works
This bread blends all-purpose flour and whole wheat flour, which keeps it soft while adding a wholesome bite. A touch of molasses and honey brings gentle sweetness and that signature dark color.
Cocoa powder creates depth without making the bread taste like chocolate. Instant yeast speeds things up and makes the dough easy to handle. And butter adds richness so the crumbs are tender and the crust doesn’t get too hard.
Shopping List
- All-purpose flour – for structure and softness
- Whole wheat flour – for flavor and body
- Unsweetened cocoa powder – for color and depth
- Instant yeast (or rapid-rise yeast)
- Warm water – about 110°F/43°C
- Molasses
- Honey
- Unsalted butter, melted and slightly cooled
- Salt
- Brown sugar (light or dark)
- Cornmeal (optional, for dusting)
- Rolled oats (optional, for topping)
How to Make It
- Warm the water. In a measuring cup, warm 1 1/4 cups water to about 110°F.
It should feel warm, not hot. If it’s too hot, it can kill the yeast.
- Mix the wet ingredients. In a large bowl, whisk the warm water, 3 tablespoons molasses, 3 tablespoons honey, and 3 tablespoons melted butter. Stir until the molasses dissolves.
- Add the yeast. Sprinkle 2 1/4 teaspoons instant yeast over the mixture.
Stir once. Instant yeast doesn’t need proofing, but a few minutes of rest helps it wake up.
- Combine the dry ingredients. In another bowl, mix 1 1/2 cups whole wheat flour, 1 3/4 cups all-purpose flour, 2 tablespoons cocoa powder, 2 tablespoons brown sugar, and 1 1/4 teaspoons salt.
- Bring the dough together. Add the dry mixture to the wet and stir with a spoon or dough whisk until a shaggy dough forms. If it’s too sticky, add 1–3 tablespoons more all-purpose flour, a bit at a time.
- Knead until smooth. Turn the dough onto a lightly floured surface.
Knead for 6–8 minutes, until smooth, soft, and slightly tacky. The dough should spring back when pressed.
- First rise. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, or until doubled. A slightly warm oven (off) works well.
- Shape the loaf. Punch down gently.
Roll into a rectangle, then shape into a tight log. Pinch the seam closed and tuck the ends in.
- Pan and top. Grease a 9×5-inch loaf pan. Sprinkle with cornmeal if you like.
Place the dough seam-side down. Lightly brush the top with water and sprinkle oats for a classic look.
- Second rise. Cover and let rise 30–45 minutes, until the dough reaches about 1 inch over the pan’s rim. Preheat the oven to 375°F (190°C) during this rise.
- Bake. Bake 28–34 minutes, until the top is deeply brown and the loaf sounds hollow when tapped.
Internal temp should be around 195–200°F.
- Cool and slice. Cool in the pan for 10 minutes, then move to a wire rack. Cool at least 45 minutes before slicing to avoid a gummy interior.
Keeping It Fresh
Let the loaf cool fully before storing. Wrap it tightly in plastic or place it in a zip-top bag, pressing out extra air.
Keep at room temperature for up to 3 days. For longer storage, slice and freeze the bread. Put slices in a freezer bag and reheat in a toaster or warm oven.
Avoid the fridge—it dries bread out faster.
Benefits of This Recipe
- Beginner-friendly: Simple steps and instant yeast make the process smooth.
- Better texture: A mix of flours gives softness without losing chew.
- Balanced flavor: Molasses and honey add gentle sweetness, not dessert-level sugar.
- Versatile: Great for toast, sandwiches, or a dinner breadbasket.
- Budget-friendly: Pantry staples turn into a bakery-style loaf.
What Not to Do
- Don’t overheat the water. Hot water kills yeast. Stay around 110°F.
- Don’t add too much flour. Slightly tacky dough bakes softer. Add extra flour sparingly.
- Don’t skip the second rise. It creates lift and an even crumb.
- Don’t cut too soon. Slicing hot bread compresses the crumb and makes it gummy.
- Don’t overbake. The loaf should be dark, but not dry.
Check early.
Recipe Variations
- Mini loaves: Divide dough into two smaller 8×4-inch pans. Bake 22–28 minutes.
- Rolls for dinner: Shape into 8–10 rolls. Bake on a sheet at 375°F for 14–17 minutes.
- Oatmeal swap: Replace 1/4 cup whole wheat flour with quick oats for a softer bite.
- Extra depth: Add 1 teaspoon espresso powder to boost the dark flavor (it won’t taste like coffee).
- Seeded top: Brush with egg wash and sprinkle sesame or sunflower seeds before baking.
- Dairy-free: Use oil instead of butter.
The texture will be slightly lighter.
- No molasses on hand? Use dark brown sugar plus a teaspoon of maple syrup. The color will be lighter, but still tasty.
FAQ
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount, but proof it first in the warm water with a teaspoon of sugar for 5–10 minutes, until foamy.
Then proceed with the recipe.
Why add cocoa powder if I don’t want chocolate bread?
Cocoa adds color and a subtle bitterness that balances the sweetness. It doesn’t make the bread taste like chocolate, just richer and deeper.
How do I know the dough is kneaded enough?
The dough should feel smooth and elastic. When you press it, it should spring back slowly.
You can also do a windowpane test: stretch a small piece until it’s thin and translucent without tearing.
My bread didn’t rise. What happened?
Common issues include old yeast, water that was too hot or too cold, or a cool room. Check yeast freshness, keep water around 110°F, and give the dough more time if your kitchen is chilly.
Can I make this in a stand mixer?
Absolutely.
Mix with the dough hook on low until combined, then knead on medium-low for 5–7 minutes. Stop and scrape the bowl as needed.
How can I get that restaurant-style look?
Dust the pan with cornmeal, sprinkle oats on top, and score a shallow slit down the center before baking. A light brush of melted butter after baking adds shine and softness.
Is this bread very sweet?
No.
It’s gently sweet with warm, earthy notes from molasses. If you prefer sweeter, add an extra tablespoon of honey. For less sweet, reduce the honey by one tablespoon.
Can I use all whole wheat flour?
You can, but the loaf will be denser.
If you go 100% whole wheat, add an extra tablespoon of honey and 1–2 tablespoons more water to help tenderness.
What’s the best way to slice it?
Use a sharp serrated knife and let the loaf cool almost fully. Slice with a gentle sawing motion to keep the crumb intact.
In Conclusion
Outback bread brings a warm, cozy bakery feel to your kitchen with simple ingredients and a straightforward method. The soft crumb, rich color, and mild sweetness make it a hit at dinner or breakfast.
Once you’ve made it once, you’ll keep a loaf on standby—ready for butter, soup, or a thick slice of toast. It’s comfort in bread form, and it’s surprisingly easy to bake at home.