Description
A delicious copycat recipe of Cheesecake Factory’s famous honey wheat bread—soft, slightly sweet, and perfect for sandwiches or as a dinner side.
Ingredients
- 1 1/4 cups warm water (110°F)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 2 cups bread flour
- 1 3/4 cups whole wheat flour
- 1 tablespoon cocoa powder
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar
- Cornmeal, for dusting
- Oats, for topping
Instructions
- In a bowl, combine warm water, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix bread flour, whole wheat flour, cocoa powder, salt, and brown sugar.
- Add honey, molasses, and vegetable oil to the yeast mixture.
- Pour the wet mixture into the dry ingredients and knead for 8–10 minutes until a smooth dough forms.
- Place dough in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
- Punch down the dough and divide into 3–4 loaves. Shape each into a small baguette.
- Place on a baking sheet dusted with cornmeal. Cover and let rise for another 30–45 minutes.
- Brush tops with water and sprinkle with oats.
- Bake at 350°F (175°C) for 25–30 minutes or until cooked through and slightly browned.
- Cool on a wire rack before slicing and serving.
Notes
- Use warm water, not hot, to activate the yeast properly.
- You can use a stand mixer with a dough hook to knead the dough.
- Adding oats is optional but adds an authentic touch.
- Store leftovers in an airtight container for up to 3 days.