Ingredients

The following ingredients have 40 Servings
  • 2 ½ cup warm water (100°-110°F)
  • ¼ cup vegetable oil
  • ½ teaspoon brown gel food coloring (optional)
  • ½ cup honey
  • 2 Tablespoons molasses
  • 3 ½ cups whole-wheat flour
  • 2 Tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 Tablespoons active dry yeast
  • 2-3 cups bread flour
  • cornmeal (for dusting loaves)

Instruction

  • Line 2 baking sheets with parchment paper and set aside. 
  • Mix together the water, oil, coloring, honey, and molasses in the bowl of a stand mixer fitted with a dough hook.
  • Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid).
  • With the mixer running on low, mix in the yeast, and add the bread flour, one cup at a time. Once the flour is absorbed, increase the speed to medium and mix until the dough clings to the hook and almost clears the sides of the bowl, about 3-4 minutes.
  • Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size, about 45-60 minutes.
  • Divide the dough into four pieces. Shape the dough into 4 logs (divide the dough into eight pieces and form it into 8 logs if you want smaller loaves like Outback). Place the loaves on the prepared baking sheets. 
  • Loosely cover the dough with greased plastic wrap, and let the dough rise until doubled, about 45-60 minutes. While the dough rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees F.
  • Dust the risen dough with cornmeal. Bake, the bread for 40 minutes or until the internal temperature reaches 190 degrees F, rotating the pans halfway through baking (if you're making eight smaller loaves, then you will bake for about 20 minutes). 
  • Transfer the loaves to a wire rack to cool at least 1 hour before serving.