Copycat Outback Steakhouse Bread

Copycat Outback Steakhouse Bread recipe

The Spruce / Emily Tidwell

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Servings: 24 servings
Nutritional Guidelines (per serving)
56 Calories
1g Fat
11g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 56
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 411mg 18%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Protein 1g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread served before the food arrives is definitely a highlight of the meal. Luckily, you can make your own loaf at home with this copycat version.

The bread is slightly sweet and loaded with fiber thanks to the rye flour. This recipe will make two large loaves or six mini loaves and, when wrapped correctly, this bread freezes beautifully.

Source: Restaurant Recipe Secrets: And Other Classified Information for Imitating Famous Food at Home, by Gloria Pitzer, Secret Recipes Books. (Out of print.)

Ingredients

  • 3 packages dry yeast
  • 1 1/2 cups warm water (divided)
  • 1 tablespoon sugar
  • 1/2 cup dark molasses
  • 1 tablespoon salt
  • 2 tablespoons neutral oil (vegetable or canola)
  • 2 cups rye flour
  • 2 1/2 to 3 cups all-purpose flour

Steps to Make It

Make the Dough

  1. Gather the ingredients.

    Copycat Outback Steakhouse Bread ingredients, dry yeast, water, sugar, molasses, salt, oil, rye flour, all-purpose flour

    The Spruce / Emily Tidwell

  2. Sprinkle yeast over 1/2 cup warm water in a 2-cup measuring cup.

    mixing yeast and warm water in a measuring cup with a metal spoon

    The Spruce / Emily Tidwell

  3. Stir in sugar and let stand 6 minutes or until bubbly.

    Yeast mixture with sugar

    The Spruce / Emily Tidwell

  4. Meanwhile, in a large mixing bowl, combine the remaining 1 cup warm water with molasses, salt, oil, and rye flour. Beat until a smooth batter is achieved.

    warm water with molasses, salt, oil, and rye flour mixture in a metal bowl

    The Spruce / Emily Tidwell

  5. Add yeast mixture, stirring to combine.

    yeast mixture and molasses mixture in a metal bowl

    The Spruce / Emily Tidwell

  6. Work in all-purpose flour until dough is smooth and no longer sticky. It should be very pliable and elastic. Knead a few minutes.

    mixing brown dough in a metal bowl on a white marble counter

    The Spruce / Emily Tidwell

  7. Place dough in a greased bowl and let rise until doubled.

    dough in a greased metal pan, dough is rising

    The Spruce / Emily Tidwell

Form the Loaves

  1. Preheat oven to 375 F. Grease a baking sheet and dust with cornmeal.

    baking pan dusted with cornmeal

    The Spruce / Emily Tidwell

  2. Punch down the risen dough.

    punch dough, dough in a metal pan on a white marble counter

    The Spruce / Emily Tidwell

  3. Shape dough into 2 large round loaves and place a few inches apart on the baking sheet. Let loaves rise in a warm place until doubled in size.

    two round pieces of shaped dough on a metal sheet pan

    The Spruce / Emily Tidwell

  4. Once loaves are doubled in size, bake for about 30 minutes or until crust makes a hollow sound when tapped with knuckles.

    two loaves of baked bread on a metal baking sheet

    The Spruce / Emily Tidwell

  5. Remove from oven and immediately transfer to a wire rack to cool completely. (Leaving them on the pan to cool could result in a soggy bottom crust.) 

    two loaves of bread on a wire cooling rack

    The Spruce / Emily Tidwell

Mini Loaves Variation

To create mini-loaves of the bread proceed as follows after dough has had.a chance to double in size in the bowl. Preheat oven to 375 F. Grease 6 mini loaf pans and dust with cornmeal. Divide the dough evenly among the 6 pans. Place mini loaf pans on dry, ungreased cookie sheets a few inches apart and let loaves rise in a warm place until doubled in size. Once doubled in size, bake for 20 minutes. Remove from oven and turn out of pans onto a wire rack to cool completely.

About Rye Flour

Rye flour is available in three varieties—light, medium, and dark—and the distinctions reflect how much bran and germ each type contains, the dark having the most. A light rye flour may taste more like a whole grain bread, while medium and dark will give you that anticipated rye flavor and density in the Outback dark bread. 

Tip

  • Make sure to take the bread and put on a wire rack to cool, as leaving them on the pan to cool could result in a soggy bottom crust.