Copycat Cheesecake Factory Honey Wheat Bread Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a separate medium bowl, blend the warm water, melted butter, molasses, and honey thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Cover the loaves loosely with plastic wrap and allow them to rise for an additional 30 minutes until puffy.
- Preheat Oven: While the loaves undergo their second rise, preheat the oven to 350°F (175°C).
- Bake the Bread: Place the baking sheet in the preheated oven and bake the loaves for 30 minutes until golden brown and cooked through.
- 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
