Brown Bread (Outback Steakhouse copycat)

These rolls are highly favored in this house.


  • 1-1/2 c boiling water
  • 1/4c cornmeal
  • 1/4c molasses
  • 2tb vegetable oil
  • 2-3tb granulated sugar or honey
  • 1c whole wheat flour
  • 1-1/2c bread flour
  • 1/3c rye flour
  • 1tb dry milk powder
  • 2tsp instant yeast
  • 2tsp cocoa powder
  • 2ts kosher salt
  • Extra bread flour, if needed


  1. Stir cornmeal into boiling water, then set aside off the heat to cool to lukewarm.
  2. Once cool, add molasses,  oil and honey or sugar to the cornmeal and mix it in.
  3. In your mixing bowl, combine dry ingredients from the flours to the cocoa powder.
  4. Add cornmeal mixture to the dry ingredients and mix together.  Once well combined, add the salt.
  5. Mix together until the mixture forms a ball, add more flour as necessary until you have created a slightly tacky dough that holds its shape.  Knead well between each addition of flour and add just a bit at a time.
  6. Lightly sprinkle a flat surface and knead the dough for about 8-10 minutes or until it is elastic, smooth and slightly tacky.
  7. Grease  a large bowl and place the dough in it.  Cover and let it rise until double in a warm place.
  8. Once doubled, punch it down and shape it into small loaves, rolls or bread sticks.    We normally make bread rolls, this recipe will make 16 good size rolls.
  9. Grease a cookie sheet for loaves or sticks or a 9×13 casserole dish for rolls.
  10. Cover the dough and let rise again until doubled.
  11. Preheat your oven to 350F
  12. Bake dough in the middle of your oven about 20-25 minutes, 15 minutes for sticks and possibly small loaves but they may need to bake for around 20 minutes.  Just use this as a baseline to check them, and check often.
  13. Brush with butter and let cool on a cooling rack.


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