Breads & Doughs

Steakhouse-Style Pumpernickel Bread

4.93 from 14 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

4.93 from 14 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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JonathanInDublin

Whitiglil

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Whitiglil
10 days ago

Reluctantly broke down and bought molasses JUST for this recipe, because that is how much we wanted this to work out and trust Gemma. We tried 2 other pumpernickel recipes from other sources prior, one from KAF (tasted fine but the texture was not great) and the other from Food52 for a quickbread-ish recipe (good but came out more like shortbread cookies, which was delicious but not the goal that time), and this one by far the best. It really is a good copycat recipe. Loved this bread for years yet never knew it was a pumpernickel! It came together… Read more »

Roseline ajie
Roseline ajie
10 days ago

The bread has a good standard and I have been wondering how to make such bread. Please German teacher.. wheat seed is sold in Nigeria.. can I grind it to form my wheat flour?? Thanks for the wonderful class.

Joan
11 days ago

I made this yesterday with the whole wheat flour, and it was delicious! I cheated a little in that I used my bread machine on the dough setting….and let it stay there for the 90 minute rise and it worked great! I was surprised at the amount of yeast…but it works…nice and light texture.

Janet
Janet
12 days ago

Ah! I now see that someone else has tried it and it looks beautiful!

Janet
Janet
12 days ago

Does this bread have to be made in a loaf pan, or can I make it round and bake it on a sheet pan or dutch oven?

Sheri
Sheri
13 days ago

Ooh! I can’t wait to try this! I love pumpernickel!! :0)

Amy Clemons
13 days ago

Question – I LOVE the bread at the Outback (which is the steakhouse to which I’m sure you’re referring 😉), but I do NOT like rye bread. Does this recipe truly taste like the aforementioned’s product and not like rye bread, per se, or should I go ahead and substitute the whole wheat flour instead? Thank you!

Jonathan
13 days ago

I’m thinking of making this as 1 loaf in a Dutch oven.

Judi
Judi
14 days 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 »

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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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