Copycat Outback Steakhouse Bread

Copycat Outback Steakhouse Bread recipe

The Spruce / Emily Tidwell

Prep: 20 mins
Cook: 30 mins
Rise: 90 mins
Total: 2 hrs 20 mins
Servings: 24 servings
Yields: 2 loaves
Nutritional Guidelines (per serving)
122 Calories
1g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24
Amount per serving
Calories 122
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 268mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 3g
Vitamin C 0mg 0%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 160mg 3%
*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.

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. 

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.)


  • 3 packets dry yeast

  • 1 1/2 cups warm water, divided

  • 1 tablespoon sugar

  • 2 cups rye flour

  • 1/2 cup dark molasses

  • 2 tablespoons neutral oil, such as vegetable oil or canola oil

  • 1 tablespoon salt

  • 2 1/2 to 3 cups all-purpose flour

Steps to Make It

  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 the yeast over 1/2 cup warm water in a 2-cup measuring cup. Stir in the sugar and let stand 6 minutes or until bubbly.

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

    The Spruce / Emily Tidwell

  3. Meanwhile, in a large mixing bowl, combine the remaining 1 cup warm water with the rye flour, molasses, oil, and salt. 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

  4. Add the yeast mixture, stirring to combine.

    yeast mixture and molasses mixture in a metal bowl

    The Spruce / Emily Tidwell

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

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

    The Spruce / Emily Tidwell

  6. Place the dough in a greased bowl and let it rise until doubled.

    dough in a greased metal pan, dough is rising

    The Spruce / Emily Tidwell

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

    baking pan dusted with cornmeal

    The Spruce / Emily Tidwell

  8. Punch down the risen dough.

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

    The Spruce / Emily Tidwell

  9. Shape the dough into 2 large round loaves and place a few inches apart on the baking sheet. Let the 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

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

    two loaves of baked bread on a metal baking sheet

    The Spruce / Emily Tidwell

  11. Remove from the 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

Recipe Variation

To create mini-loaves of the bread, proceed as follows after the 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 the mini loaf pans on dry, ungreased cookie sheets a few inches apart and let the 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 the pans onto a wire rack to cool completely.