Copycat Cheesecake Factory Honey Wheat Bread Recipe

Introduction

This Copycat Cheesecake Factory Honey Wheat Bread is a soft and slightly sweet loaf packed with wholesome whole wheat and a touch of molasses and honey. It’s perfect for sandwiches or simply enjoying with butter. This bread is surprisingly easy to make and fills your kitchen with a warm, comforting aroma.

Ingredients

• 2 cups all-purpose flour, plus extra for kneading
• 1 1/2 cups whole wheat flour
• 2 teaspoons cocoa powder
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons instant yeast
• 1 1/4 cups warm water
• 2 tablespoons butter, melted
• 1/4 cup molasses
• 1/4 cup honey
• Rolled oats for topping

Instructions

1. Step 1: In your stand mixer bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, sugar, salt, and instant yeast. Mix these dry ingredients together and set aside.
2. Step 2: In a separate medium bowl, mix the warm water with melted butter, molasses, and honey until well combined.
3. Step 3: Make a well in the center of the dry ingredients and pour the wet mixture into it. Use the mixer to combine everything until a dough ball forms.
4. Step 4: Remove the dough from the bowl and knead it by hand on a lightly floured surface for 5 to 8 minutes until smooth and elastic. If preferred, you can knead it in the stand mixer.
5. Step 5: Lightly oil a clean bowl with about 1 tablespoon of oil. Place the dough ball inside, turning it to coat all sides with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours until doubled in size.
6. Step 6: Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 9-inch log shape.
7. Step 7: Line a baking sheet with parchment paper and place the three loaves on it. Sprinkle rolled oats over the tops. Lightly score the tops with a sharp knife, making shallow cuts just to create a pattern.
8. Step 8: Cover the loaves with plastic wrap again and let them rise for an additional 30 minutes.
9. Step 9: Preheat your oven to 350°F (175°C).
10. Step 10: Bake the loaves for 30 minutes, until golden brown and cooked through. Remove from the oven and let cool on a wire rack before slicing.

Tips & Variations

• For a nutty flavor, substitute half of the whole wheat flour with spelt flour.
• Adding a tablespoon of cinnamon or nutmeg can give the bread a warming spice note.
• If the dough feels too sticky when kneading, sprinkle flour little by little instead of adding too much all at once.
• Use a clean kitchen towel instead of plastic wrap during rising to allow breathability.

Storage

Store the bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. You can freeze the loaves for up to 3 months; slice before freezing for easy thawing. To reheat, warm slices in a toaster or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort but produces equally delicious bread.

What does the cocoa powder do in this recipe?

The cocoa adds a subtle depth of flavor and enhances the bread’s rich color without making it taste like chocolate.

Copycat Cheesecake Factory Honey Wheat Bread Recipe

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4.4 from 145 reviews

This Copycat Cheesecake Factory Honey Wheat Bread features a rich blend of whole wheat and all-purpose flours with subtle hints of molasses and honey for natural sweetness. A touch of cocoa powder enhances the warm tones and depth of flavor. The dough is lovingly kneaded and left to rise twice, resulting in soft, tender loaves topped with rolled oats for pleasant texture. Perfect for sandwiches or enjoyed simply with butter, this homemade bread captures the comforting essence of the restaurant favorite.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 3 loaves (serves 3) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour, plus extra for kneading
• 1 1/2 cups whole wheat flour
• 2 teaspoons cocoa powder
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons instant yeast

Wet Ingredients

• 1 1/4 cups warm water
• 2 tablespoons butter, melted
• 1/4 cup molasses
• 1/4 cup honey

Toppings

• Rolled oats for topping
• 1 tablespoon oil (for greasing the bowl)

Instructions

1. Combine Dry Ingredients: In a KitchenAid stand mixer bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, sugar, salt, and instant yeast until well combined.
2. Mix Wet Ingredients: In a separate medium bowl, blend the warm water, melted butter, molasses, and honey thoroughly.
3. Form Dough: Create a well in the center of the dry ingredients and pour in the wet mixture. Using the mixer with a dough hook, blend until the dough begins to come together.
4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 5-8 minutes until smooth and elastic. Alternatively, you may knead in the mixer, but hand kneading is recommended for better control. Add flour as necessary to prevent sticking.
5. First Rise: Lightly grease a large bowl with 1 tablespoon of oil. Place the dough ball in the bowl, turning it to coat all sides with oil. Cover tightly with plastic wrap and let rise at room temperature for 2 hours, or until doubled in size.
6. Shape Loaves: Punch down the risen dough and divide into 3 equal portions. Roll each piece into a log about 9 inches long. Line a baking sheet with parchment paper and arrange the logs spaced apart on the sheet.
7. Add Toppings and Score: Sprinkle rolled oats over each loaf. Using a sharp knife, lightly score the top surface of each loaf with shallow slashes—just enough to create texture without cutting deeply.
8. Second Rise: Cover the loaves loosely with plastic wrap and allow them to rise for an additional 30 minutes until puffy.
9. Preheat Oven: While the loaves undergo their second rise, preheat the oven to 350°F (175°C).
10. Bake the Bread: Place the baking sheet in the preheated oven and bake the loaves for 30 minutes until golden brown and cooked through.
11. Cool: Remove the bread from the oven and transfer the loaves to a wire rack to cool completely before slicing and serving.

Notes

• If the dough feels too sticky while kneading, gradually add small amounts of flour to the work surface.
• Properly warmed water should be about 100-110°F to activate the instant yeast without killing it.
• Allowing the dough to rise fully ensures a light and fluffy texture reminiscent of the Cheesecake Factory bread.
• Rolled oats on top add a rustic texture and can be substituted with seeds like sunflower or flax for variation.
• Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: cheesecake factory bread, honey wheat bread, homemade bread, whole wheat bread, molasses bread, copycat recipe