Breads & Doughs

Steakhouse-Style Pumpernickel Bread

4.88 from 66 votes
My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.
A cutting board with a loaf of pumpernickel bread.

Hi Bold Bakers!

Is there anything more exciting than when you sit down at a table at a restaurant, absolutely starving, and the waiter brings you a basket of bread? And can you imagine the number of relationships that must be saved from the side effects of being hangry?

My Steakhouse-Style Pumpernickel Bread is inspired by that bread you might find at Outback Steakhouse or other fine establishments. 

[ Out of yeast? Try my Hearty No-Yeast Bread! ]

This pumpernickel bread is perfectly soft and sweet, thanks to the molasses. Load a slice of this up with some butter, and you’ll have that “I ate too much complimentary bread and now I can’t eat my main course” feeling at home! 

Top-down view of my pumpernickel bread.

What Is Steakhouse-Style Pumpernickel Bread?

My copycat Outback Steakhouse bread is a slightly sweet, hearty loaf of pumpernickel bread, flavored with molasses and rye flour. Pumpernickel bread is different from rye bread because it is made from the whole rye berry, while rye bread is made from the rye berry’s endosperm. 

What You Need To Make Steakhouse-Style Pumpernickel Bread

Close up of the crumb inside my steakhouse pumpernickel bread.

How To Make Steakhouse-Style Pumpernickel Bread

If you’ve never made bread before, this is an excellent place to start! Follow these easy steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Grease two 9×5-inch loaf pans and set aside. 
  2. In a large bowl, combine both flours, cocoa powder, yeast, sugar, and salt.
  3. In a separate bowl, mix the warm water, molasses, and oil.
  4. Add the wet ingredients to the dry until your dough comes together. 
  5. Knead the dough until it becomes smooth and is no longer sticky. This will take about 6-8 minutes. You can either do this by hand or using a stand mixer.
  6. Grease the bowl with a little oil and place in the dough. Cover and allow the dough to rise until it has doubled in size. This proofing will take about 60-90 minutes.
  7. Once risen, use your fist to push the dough down before shaping it into 2 loaves and placing it in your prepped loaf pans. 
  8. Cover the dough again and let it proof for a second time in a warm place until doubled. This will take around 45 minutes. 
  9. Preheat your oven to 375°F (190°C). Bake for about 40 minutes. Allow the bread to cool on a rack before slicing!

Gemma’s Pro Chef Tips For Making Steakhouse-Style Pumpernickel Bread

  • This recipe makes 2 loaves, and it freezes wonderfully. Slice your second loaf before popping it in the freezer so you can grab as many slices as you want at a time.
  • If you don’t have rye flour, the same amount of whole wheat flour works in this recipe as well. Store your whole wheat flour in the fridge to keep it fresh longer.
  • Make your own molasses! Molasses and treacle are the same thing, you can use either. 
  • Make the dough and proof it the day before and bake it off the next day.
  • You can make these into rolls or small loaves too!

How Do I Store Steakhouse-Style Pumpernickel Bread

You can store the bread at room temperature for up to 3 days. Alternatively, slice and store it in your freezer for up to 8 weeks! 

Butter on a slice of my Outback Steakhouse inspire pumpernickel bread.

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Steakhouse-Style Pumpernickel Bread Recipe

4.88 from 66 votes
My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.
Author: Gemma Stafford
Servings: 2 loaves
Prep Time 25 mins
Cook Time 40 mins
proof 2 hrs
My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.
Author: Gemma Stafford
Servings: 2 loaves

Ingredients

  • 2 ½ cups (12 ½oz/355g) all-purpose flour
  • 2 cups(10oz/282g) rye flour (or whole wheat)
  • 2 tablespoons cocoa
  • 5 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 ½ cup (12floz/340ml) warm water
  • ½ cup (5oz/142g) molasses (or treacle)
  • 2 tablespoons vegetable oil

Instructions

  • Grease two 9 x 5-inch loaf pans. Set aside.
  • In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
  • In a separate bowl mix the warm water, molasses, and oil together.
  • Add the wet into the dry ingredients until your dough comes together.
  • Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
  • Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
  • After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
  • Cover again and place in a warm place till doubled, roughly 45 minutes.
  • Preheat oven to 375°F (190°C).
  • Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
  • Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.
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Judi
Judi
3 months ago

I am curious why you use so much yeast. I am a newby to making bread, but most recipes I have found call for just 1 packet of yeast, which is approximately 2-1/4 teaspoons for making the same amount of bread. Your recipe calls for 5 teaspoons, which is more than 2 packets. Also, just wondering if I would notice a big difference in the taste and/or texture with making it with whole wheat flour instead of rye flour. Really love this kind of bread and have tried a couple of different recipes previously and they did not have the… Read more »

Beach lady
11 days ago

This recipe is similar to Black Russian Bread, only differences are: adding instant coffee granules, and onion powder. Some recipes also call for caraway seeds and or fennel seeds. Try it, it is super bread.

Emm Dee
1 month ago

Another fantastic recipe. The first time I made this I halved the recipe in case the family didn’t like it. Mistake. Gone in days. I’m baking this bread again as I type. Thanks, Gemma!

Cissy
Cissy
1 month ago

This bread is delicious and I’ve tried, unsuccessfully, to make pumpernickel bread before. I almost gave up and tossed the whole thing but I am glad I didn’t. With the first rise, it looked like it didn’t rise much. With all that yeast, why wouldn’t it be huge, right? After hours of letting it sit, I finally punched it down and put it in the bread pans. Waited for a 2nd rise, looked like nothing happened. So I warmed my oven and put the pans in. Looked like nothing rose again. Okay so now what? I left them overnight in… Read more »

Patti
2 months ago

Amazing! Made 1/2 of the recipe using whole wheat flour instead of the rye. After 90 minutes put it in the refrigerator, baked it off the next afternoon. Paired with ham and split pea soup, delicious!

Margaret A Aitchison
Margaret A Aitchison
2 days ago

Crying -no change after 90 minutes -very dense , heavy ,new flour, active yeast ??.

Rema
11 days ago

Hi Gemma! Can I use all purpose whole wheat flour for for all the flour in the recipe? Or does it have to be white and whole wheat mixed?

Neha
Neha
19 days ago

Hi! What size loaf pan did you use?

Jennifer Barling
Jennifer Barling
1 month ago

Do you know if I could use pumpernickel flour instead of rye flour? I’m not sure how the flavor or protein profiles differ. Thanks!

Susan
Susan
1 month ago

Gemma, I’m fairly new to baking bread and some recipes I’ve tried say to bake to 190 degree. I know ovens may vary in temp and am always worried about over baking. Would you suggest the same 190 for this bread? I am much more comfortable with an instant read thermometer than I trust myself doing a thump!😂 Thanks for all the info on your site!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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