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Hi Bold Bakers!
WHAT YOU GET: This is my recipe for that soft, dark, perfect-for-an-appetizer loaf of bread you get at restaurants before your meal — except having to go out to get it, you can make it right at home. It yields 2 loaves as well.
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.
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!
What Is Steakhouse-Style Pumpernickel Bread?
My copycat Outback Steakhouse bread is the North-American version-a slightly sweet, hearty loaf of pumpernickel bread, flavored with molasses and rye flour, which also includes wheat (flour-all purpose) flour for gluten structure and better rise and adds commercial yeast to shorten the baking time. It differs from the traditional pumpernickel bread which is a typically heavy, slightly sweet rye bread made with sourdough starter and coarsely ground rye berries. It is sometimes made with a combination of flour made from rye as well as rye berries.
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. Light rye bread is made with white rye flour made by grinding the rye berry’s center endosperm. Dark rye bread can be:
- Made with flour from berry endosperm center+ cocoa powder or molasses for color, or
- Made with flour from berry endosperm’s part that contains more coloring pigments.
What You Need To Make Steakhouse-Style 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):
- Grease two 9×5-inch loaf pans and set aside.
- In a large bowl, combine both flours, cocoa powder, yeast, sugar, and salt.
- In a separate bowl, mix the warm water, molasses, and oil.
- Add the wet ingredients to the dry until your dough comes together.
- 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.
- 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.
- Once risen, use your fist to push the dough down before shaping it into 2 loaves and placing it in your prepped loaf pans.
- Cover the dough again and let it proof for a second time in a warm place until doubled. This will take around 45 minutes.
- 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!
Make More Bread!
Want to go deeper?
Don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Steakhouse-Style Pumpernickel Bread Recipe
- 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
- 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.