Copycat Cheesecake Factory Honey Wheat Bread
A warm, fluffy, slightly sweet homemade version of the famous Cheesecake Factory honey wheat bread. Made with cocoa, molasses, and honey for that signature color and flavor—perfect served with butter.
Print
Pin
Cost: $4-$5
Servings: 4 Mini Loaves
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Parchment paper
- baking sheet
- Kitchen towel or plastic wrap
Ingredients
- 1 tablespoon instant yeast
- 2 tablespoon cup brown sugar
- 1 ¼ cups warm water
- 2 cups bread flour
- 1 ½ cups whole wheat flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon tsp salt
- ¼ cup molasses
- ¼ cup honey
- 2 tablespoon melted butter
- Avocado oil spray or preferred oil for greasing
- Rolled oats for topping
Instructions
- In a large mixing bowl, stir together warm water, brown sugar, and instant yeast. Let sit for 5–10 minutes until foamy.
- In a separate bowl, whisk together bread flour, whole wheat flour, cocoa powder, and salt.
- Once the yeast is activated, add melted butter, molasses, and honey to the yeast mixture. Stir to combine.
- Add about ⅔ of the flour mixture into the wet ingredients and mix until a soft dough forms.
- Add the remaining flour mixture and knead by hand for 5–7 minutes (or in a stand mixer with a dough hook for 3–5 minutes) until smooth and elastic.
- Place the dough in a greased bowl and cover. Let rise for 2 hours, until doubled in size.
- Divide dough into 4 equal pieces. Shape each into a long, skinny loaf and place them on a parchment-lined baking sheet.
- Cover again and let rise for another 45 minutes to 1 hour.
- Preheat oven to 350°F. Lightly brush or spray the tops with water (optional) and sprinkle with rolled oats.
- Bake for 25–30 minutes, until the loaves sound hollow when tapped.
- Cool slightly before slicing. Serve warm with butter.
Nutrition
Calories: 130kcal