Outback Steakhouse-Style Dark Bread

"I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!"
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
2 large loves




  • Soften yeast in 1/2 cup warm water.
  • Stir in sugar. Let stand 6 minutes or till bubbly.
  • (If using instant yeast just stir the yeast and sugar into the flour).
  • Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
  • Add yeast water mixture, stirring to combine (if using active dry yeast).
  • Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
  • Knead a few minutes.
  • Let rise till doubled in greased bowl.
  • Punch down.
  • Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
  • Spray tops of loaves with cooking spray.
  • Cover with towel and place in warm place till doubled.
  • Preheat oven to 375 degrees F.
  • Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
  • Cool on rack before slicing.

Questions & Replies

  1. NO sorry, it would not be the same, This bread a dark rye bread and requires rye flour.
  2. I live in a very small town and cannot find rye flour. Will it be the same if I use bread flour?


  1. My bread was very Heavy and wasn't very dark like the photo. The taste is OK not great. Can anyone tell me what to do different. I did proof the yeast and it was good. So disapointed was looking so forward ago this bread.
  2. I am an avid bread baker and this was a great discovery. I loved the flavors, and rye flour is one of my favorites as well for whole grain goodness and taste. No problem with the recipe. Thanks for sharing!
  3. I made into mini loaves to give to visitors at church. Great bread! Lovely color and taste. Thanks! Made for Newest Zaar tag.
  4. It tastes really good for an imitation bread. Personally I don't care for it. But it is a good recipe. :)
  5. Not a huge fan of the taste. I didn't realize it would taste so much like molasses, but now that I look at the recipe, I'm trying to figure out how it wouldn't taste like molasses. Texture was fantastic though. Mine didn't rise very well though. <br/><br/>So in review:<br/>Didn't rise, but had a good texture regardless.<br/>Doesn't taste like Outback's amazing bread, unless they changed the recipe to molasses flavored.


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