My newest recipe for Copycat Cheesecake Factory Honey Wheat Bread will have you reminiscing about your last visit to the Cheesecake Factory where you scarfed down basket after basket of their delicious honey wheat bread. Now you can make it right at home! Check out this list of the Best Copycat Recipes for more restaurant recipe inspiration.
This is my all-time favorite bread on the planet and being able to make it from the comfort of my own home is perfect.
It uses just a few simple ingredients and before you know it -- you will have a huge batch of this bread.
The best part? It freezes well so if you make a double batch, you can have fresh bread for weeks.
It is super easy to throw together and bake during the day so that when you serve dinner that night, you will have a very aromatic and scrumptious bread to have with dinner.
Beware though, because this bread is SUPER addicting. You will not be able to eat just one piece. You will want to eat the entire thing.
For more restaurant favorites, grab this 3 volume set of copycat recipes if you want to know how to make the most delicious copycat recipes on the planet!
Copycat Cheesecake Honey Wheat Bread
Your house will fill with the smell of molasses and fresh-baked bread. You will definitely thank me for making this recipe for you. If you want to kick it up for dinner, make sure to make my Mongolian Ground Beef Noodles, or if you're feeling spunky, try making my Sushi with Eel Sauce.
Once it comes out of the oven though, slice a piece off and top with a pat of real butter. Oh my goodness! Your mouth will water from the first bite!
For me, baking bread is so therapeutic. I love baking and being in the kitchen. It brings a sense of peace and calms to my soul and the best part? I get to make recipes like this, and homemade bread is my favorite.
Absolutely nothing beats the smell and taste of warm freshly baked bread right off the oven that is covered in homemade butter. It’s heavenly and amazing!
Check out these Other Cheesecake Factory Recipes
Copycat Cheesecake Factory Honey Wheat Bread
If you love that delicious brown bread that they serve at Cheesecake Factory, you will love this copycat version. Nothing beats a slice of warm bread with homemade butter.
Ingredients
- 2 cups all-purpose flour, plus extra for kneading
- 1 ½ cups whole wheat flour
- 2 teaspoons cocoa powder
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 2 ¼ teaspoons instant yeast
- 1 ¼ cups warm water
- 2 tablespoons butter, melted
- ¼ cup molasses
- ¼ cup honey
- rolled oats for topping
Instructions
- In your KitchenAid stand mixer, combine all the flours, cocoa powder, sugar, salt, and yeast. Set aside.
- Now, mix together the warm water, butter, molasses, and honey. You can do this in a medium-sized bowl.
- In the middle of your dry ingredients, make a hole so that you can pour the water mixture in. You can do this in the stand mixer bowl with your KitchenAid mixer. Mix until the dough comes together.
- Take the dough out of the bowl and begin to knead by hand. Do this for 5-8 minutes. If you want though, you can do it in the mixer but I like being able to knead the bread some. You may need to add some flour to your surface for kneading if the dough is too sticky.
- Take another bowl and oil it with 1 tablespoon of oil. Place the ball of dough inside and roll it around in the oil coating all sides, then cover with plastic wrap and set aside to rise for 2 hours.
- Divide the dough into 3 pieces. Roll each piece out into about a 9-inch log. Take a baking sheet and line with parchment paper and place the loaves on the baking sheet.
- Sprinkle a bit of rolled oats on top of each loaf. At this point, you can take a sharp knife and score the top of each loaf. Do not do it deep. Just a slight score is all that is needed.
- Cover with more plastic wrap and set the loaves aside to rise for 30 minutes.
- Preheat your oven to 350 degrees.
- Bake the loaves for 30 minutes. When done, cool on a wire rack.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 285mgCarbohydrates: 42gFiber: 3gSugar: 12gProtein: 5g
Can i bake this in a loaf pan?
I think so. I don't see why not.
I think my wife can bake this one. Gonna request this as weekend treat for kids I'll be training for camping.
I used 1 1/4 cup of warm coffee in the place of water and increased cocoa to 1 tbs. A real keeper!
Ooh that sounds good. Glad you liked it!
What did the coffee do to the flavor??
I think someone said it just added some depth to the flavor.
I tried warm coffee and the bread had this bitter taste😣
Coffee does add a bit of bitter flavor to it.
I am low on my flour options and only have 00 flour and AP flour. Can I substitute those in for this recipe?
I’m sure you could but the bread would not be the dark brown color it is right now. Whiter flour will make a lighter colored loaf I am sure
Did you try it with only AP? I am in the same boat.
Can you omit the sugar I found it too sweet also it was not as dark as the other bread
You can leave the sugar out but not sure how it would taste
I use light brown sugar and it was good!
@Cynthia, pretty sure sugar is essential to feed the yeast
Yes. You have to have the sugar for the yeast.
Your video shows 2 loaves coming out of the oven but your recipe says to make 3 loaves. Doing 3 loaves looks really small. Should it be 2 loaves?
3 loaves will make smaller personal size loaves while 2 loaves will make more of a French bread sized loaf — either way will work fine.
Is cooking time different for 2 loaves vs 3 loaves?
No. The cooking time would be the same
A few questions here 🙂 if you only have regular yeast would you recommend prodding it and adding to the “well” in the middle? Also would coffee work or would that stunt the yeast from proofing?
You can use regular yeast, the dough will just take longer to rise I think. As for the coffee, as long as it is not scalding hot, it should not affect the yeast. If the temp is above 115 degrees that will kill yeast so just make sure your coffee has cooled. That sounds like a great addition to this bread!
You used "oiled" for the bowl in which the dough will rise. I'm assuming that a bowl greased with shortening will be fine, as I've always done for other breads.
Anything like that will be fine. You are keeping the dough from sticking to the bowl so yes shortening will work too.
Just want to clarify: you don’t proof the yeast ahead of adding it to the flour?
Not on this recipe. You can if you want to but it is not needed.
Could this be adapted to use in a bread machine? I have bread machine yeast. I wonder if the volume would be too much.
I don't see why it couldn't. I don't have a bread machine so I cannot tell you what to do with it. Let me know how it turns out.
I have made this twice in a bread machine. Put all wet ingredients in first, salt and other dry ingredients, yeast last. I used basic, 1-1/2 lbs, light setting. Sprinkled oats on top when it started baking!!!! It's a keeper recipe!
Thanks for sharing your bread machine addition!
@Jennifer Sikora, it is in my bread machine now!for some reason i did not melt the butter. i hope it is not ruined! fingers crossed.
Hopefully it will be fine!
@Jennifer Sikora, Thank you so much for this recipe. The bread is absolutely delishy. I had to hold myself back from eating the entire loaf. This recipe is the best whole wheat bread ever! Happy New Year and tons of love and blessings!
So glad you liked it!! It is so good. Trust me, I have to hold myself back also. 🙂
@Jennifer Sikora, one more thing... I live at high altitude so i used 1/4 tsp less yeast and 1/4 cup more h20.
Can I make this in a bread machine?
I don't see why you couldn't??
I did! I only had AP flour, so that might change the result, but I added about an extra 1/3c flour and put it in on the dough setting. Then let it counter-rise for an extra 45 minutes before baking. Still turned out great!
That's awesome to hear!
The recipe is really good, I have not many experience backing bread but I tried this one.
I would change the amount of molassess since at the end the flavor is too much, maybe use
half of it. I will definitely add way more cocoa powder and as I saw in one of the comments
adding some coffee would be even better.
Thanks!
Molasses is a unique taste so it is totally ok to adjust to your liking
Baked this bread Monday. So easy especially with the dough attachment to my mixer. I was doubtful that it would be good. It is delicious. Had some tonight warmed over from yesterday. Just as good. Trying to experiment with breads while sheltering in place! Thanks so much for sharing. God bless you!
So glad you liked it. It is definitely one of my favorites for sure.
I’m curious if I should freeze this before it’s baked as a dough or after it’s baked? Since today is Friday and I plan on serving Easter Sunday
We usually go ahead and bake ours and then freeze. When ready to reheat, I just keep it wrapped in aluminum foil and place in the oven at 350 degrees to reheat.
Hello! I am new at bread making and had some issues with your recipe. I used my kitchen aide mixer and the dough seemed really wet and I don’t think it ever came together like it was supposed to. I t did rise at all after 2 hours. Any tips would be helpful! Thanks!
It sounds to me like your yeast was either bad or you killed it during the kneading process. In the recipe, I state that if the dough seems to sticky to add a 1/2 cup of flour more until it is no longer sticky. Try again. Don't give up! You can do it.
@Jennifer Sikora, I didn't see this anywhere in the recipe...;) but hopefully mine will come out as wet as it is!
I don’t have the dough attachment for my mixer. Will it still work with regular mixer attachments?
I think so, but you probably need to knead it by hand a lot so that you get that same texture.
Any recommendations if I don’t have wheat flour? I only have all purpose.
I think some people have told me that they used just straight all-purpose flour and it turned out fine.
I have 2 questions: can I use blackstrap molasses and cocoa powder, like Hershey’s cocoa? thank you
I think if you use blackstrap molasses your bread might have a different flavor since it is more bitter than just regular molasses.
Thanks Jen I’ll have to get regular molasses then. What about the cocoa powder is that like Hershey’s cocoa or is it something else?
Yes Hershey's would be fine or store brand either one. It is usually called baking cocoa.
Great recipe enjoyed it👍
Thanks for letting me know.
Cheesecake Factory has one of my favorite breads. I am so glad I found this recipe, followed it exactly. Great taste, wonderful texture. Made three loaves and ate almost an entire one myself!! I love the molasses/honey combination. Sliced perfectly, was able to share with friends one of these cute little loaves.. Thank you!
So glad you liked it. It is one of our favorites for sure.
Hello, what can I replace the molasses with? Don’t have access to it!
Some have said they did coffee. Not sure if you can get the same effect if you leave the molasses out.
I use dark corn syrup every time and it’s super yummy! I do end up adding an extra 1/2 cup flour though. Not sure it’d that’s why.
Could be where you live - the altitude maybe?? I will have to try it with dark corn syrup.
I made it last night. Thanks for sharing this recipe, it's delicious! I had to add a little more flour as it was too sticky to even handle...but turned out beautifully.
So glad you liked it. It is one of our favorite recipes.
This bread sounds wonderful! I'm thinking I'm going to try making it as rolls. Any suggestions for how big to make the balls and how long to cook?
I am not sure. I have not tried to make it into rolls. I assume no bigger than a golf ball and then let them double in size.
Made 1/2 of this recipe today (to try it out) and have to say: the outcome was ah-mazing!
I did have to add more water than called out as the dough felt a tad dry (around 1/4 cup more) and did not need to knead on a floured surface.
The taste is almost identical to the original version (my kids were mind blown!) and the texture is soooo soft! (almost like a milk-based dough).
Definitely adding to my recipe file and doing again! I might do the coffee suggestion next time and see how that goes! 😉
Thank you for sharing!
So glad you liked it. Thanks for sharing your experience using this recipe.
Hi! What kind of molasses do you use?
Thanks!
Just regular molasses. Do not use blackstrap. That will give it a bitter taste.
I followed the recipe exactly.. it looked and tasted great but the bread was really heavy and dense. Not light and airy. What did I do wrong?
When the bread is heavy and dense, you might not have kneaded it enough. Sometimes that happens. It could be your altitude or the weather as well. Give it another try and don't give up!
wowowowow this is so good. i accidentally put 2 tbs of cocoa powder because I can barely read but it still came out great! just a little darker with a more intense flavor. set this recipe to three of my friends already!
That sounds awesome. Glad you liked it.
Hello! I'm so excited to make this tomorrow, I see a few people mentioning coffee but I don't see that in the ingredient list? Should I be adding that?
Thank you!
No. That is an added suggestion that some people tried on their own to enhance the flavor. You can add it if you want but it is not required.
Can you use unbleached flour instead of whole wheat and brown sugar instead of molasses?
Will using unbleached flour change the texture or color?
You can but I am sure it will change the color of the bread since the flour is whiter than whole wheat. Brown sugar will not work to give the bread the depth of flavor that molasses does.
Can I use bread flour in place of all purpose.? What kind of difference in texture would it make?
I am not sure since I do not cook with bread flour. I only have used all purpose.
Hi, can I substitute the whole wheat flour for oat flour? Planning to try to make this soon. Thanks! 🙂
I am not sure because I have not tried to do that. All I can tell you is to give it a try and see what happens.
Wheat germ on top? Just a random thought, as I have some....
That might give it some different flavor? Never tried it. Let me know how it turns out.
At which point do you sprinkle rolled oats for topping? After baking or before?
You Sprinkle them on before cooking.
Help please. I'm a beginner bread baker. I followed the recipe exactly and even used an oven thermometer to get it precisely right. The flavour is lovely but the loaves had to be baked for 1 hour 10 mins and they're still slightly underbaked. Any idea what's caused this?
Ovens vary depending on their heat I guess??? If it feels underbaked, you can bake it a little longer until it gets done. If it seems to be getting too brown on top, just tent it with aluminum foil so it can finish baking.
Thanks for your reply. I did everything you said above I'm just confused as to why it took so long to bake when I used an oven thermometer to get the oven temperature correct. Also the texture was very dense. Would that mean they were kneaded too much or too little please? I would like to try again cos the flavour was fantastic.
If the texture was really dense, then that means you need to knead it more. It should feel pretty soft to the touch once you have kneaded it the right amount of time. That could also be why it took longer to make. If you are kneading by hand, you will need to knead for at least 10-15 minutes. If you use the mixer, two minutes on high and 5 minutes of hand kneading should get it where it needs to be. If the dough is too stiff when you are kneading it, keep kneading it until it gets soft. You have to relax the gluten in the bread and that is what the kneading does. Hope that helps!
My entire family has been baking this recipe and I finally got around to joining them! Such a delicious and easy to make bread. Thank you so much!
Glad to hear you loved it.
This turned out great!. I'm at high altitude about 6,000 feet so was a little hesitant about not proofing the yeast. Didnt seem to matter. I also cooked it in a loaf pan. Turned out delicious!
Sound like you did a great job with this! Thanks for sharing your tips. So glad you loved it.
Great bread. I did exactly what the recipe said and it was wonderful! Thank you! I use regular yeast and I do proof it first . I even put it outside on my screened porch to rise bc it was hot outside and it rose beautifully!
Sounds like it turned out amazing! Glad you liked the recipe.
I just tried this bread recipe over the weekend and it turned out very good. The only "issue" I had with it, was that I thought the molasses flavor came through a bit strong and I couldn't really taste the honey (although my husband said that he could). I used Brer Rabbit "Full Flavor" molasses (which is dark). I didn't know if maybe I should be using the "Mild Flavor".... If the full flavor is the correct one to use, I think I'll decrease the amount of molasses like another person suggested. If I do that, should I then increase the amount of honey to keep the wet ingredients at the same level (1/2 cup total)?
I use just regular molasses from the store so not sure if you used a blackstrap kind of molasses. If you did, that will make it taste a lot stronger. If you want to decrease the molasses, you can do that and sub the honey in place of it.
Amazing! This bread is outstanding. My new addiction! Thank you for sharing.
So glad you liked it.
I’m new to bread making and using yeast. I tried this recipe today and the dough turned out nice but didn’t rise. I kneaded in the mixer a couple minutes then did a few additional minutes by hand. Thoughts on that went wrong?
You could have killed the yeast by the temperature of the hot water. It also could be old yeast.
Yum! I found a wheat flour that I can consume with fewer side effects than regular flour and decided to try this recipe. My husband really liked this as well!
So glad y'all liked it!
Super excited about the bread 🙂 it’s rising right now but just so you know the total time is off. It says the total time is 2 hours and 40 min but you have a total of 2 1/2 hours of rising and 30 min of cooking... I may not make it to the two hour mark because I am an impulse baker XD. Thank you for the recipe!
I want to try this but i don't have molasses. Would using honey instead be ok?
You have to use molasses in order to achieve that perfect bread taste like Cheesecake Factory. I have not tried making it with honey so I am not sure how it would taste.
Can I let the dough rise longer.? I want to make and leave it rising while I go to an appointment.
Yes. I have let it rise longer too if I have been busy and it does not affect the bread.
How might you add coffee? Is this grounds or after brewing? Would it be in place of some water or just throw some grounds with the flour?
I would not add that much coffee. Coffee seems to make the bread bitter.
Can I omit the cocoa powder?
You can but your bread will not be dark in color. It will look more like a plain honey wheat bread.
Made this for the first time today...had to add an additional 1/2 c or more flour as the dough was very wet. They came out okay a bit on the heavy side but tasted good. Will try it again.
The reason they were on the heavy side is because you added the extra flour. The dough is meant to be a little wet and when you knead them, then you add just a tad more flour. If you add too much while mixing it, the dough becomes dense. Give it another try and trust the process. Your loaves will come out better.
I have made this recipe twice and another very similar recipe once. I like the taste of this recipe better. The other one added espresso powder that I did not like. However, this bread was too dense. I substituted bread flour for the all purpose flour, and that lightened up the loaf quite a bit. I also did the kneading by hand for about 10 minutes or so. I let the first rise go for a little longer than 2 hours. The second rise went for an hour. I baked the dough in 2 loaf pans because I wanted slices for sandwiches. The loaves baked for 30 minutes and the internal temp measured 205. Next time I will check the temp for doneness after 25 minutes. I am looking for 190 - 200 degrees. I also increased the cocoa powder to 1 tbsp., just because I wanted a little bit darker color and did not want to buy dark cocoa powder. Finally, I substituted olive oil for the melted butter. That did not change the taste of the bread compared to the first time I made it. I love this bread served at the Cheesecake factory and now I can make it all the time at home with no additives, conditioners or preservatives. Thank you very much for posting your recipe.
It was probably too dense because of all the changes you made to it. In order for you to talk about whether the bread was okay or not is to make it exactly like the recipe states. Hope you will try it again sometimes!
Hi Jennifer, thank you for sharing your recipe. I just made it tonight and it was delicious😋.
Glad you liked it. It is one of our favorite recipes.
I have made 12 loaves so far. It is a great recipe. I also, slice it and put in toaster. Then I add a little butter with cracker barrel pumkin spice butter...so good.
That sounds delicious! We keep this bread on hand all the time.
My kitchen tends to be cold (Including the inside of my oven) and I don’t have a warm place to let the dough rise. Would you suggest putting the dough in my oven at a low temperature or placing it near a heat register and covering it with towels?
What I would do is turn your oven on 200 for about 30 minutes and let it warm. Then turn it off and place the bread in the oven. Be sure to cover it with a damp warm towel on top as well and that should help.
My dough was quite sticky ,so that I couldn’t knead it by hand. Could I have added a bit more flour when mixing it?
I add a little more when I am kneading it, I do it during this step so that I don't add too much. I add just enough to make it not sticky.
This was such a great recipe. I had to use maple syrup instead of molasses but it worked out well. I don't know if it looks how it should but it tastes great 🙂
So glad you liked it. I bet that maple syrup gave it a delicious taste.
@Jennifer Sikora, I ate the whole thing myself. I'm not sorry
I do that too. #sorrynotsorry
Totally novice baker who wants to try this recipe but doesn’t have a kitchenaid. Should I combine the wet and dry ingredients by hand until it comes together or mix it with a handheld mixer? I know I’m going to have to knead it by hand for a little bit (10-15 minutes?), but what about the initial combining of ingredients?
Thanks!!
I would do it by hand. I think if you do it with a handheld mixer that it might be too thick and burn your mixer up.
Can I use 3 1/2 cups of strong wholewheat bread flour instead of the two types you have mentioned in the recipe?
I am pretty sure you could. I have not tried it but I think it would be fine.
My dough did not rise. My yeast is good and my house is warm. I followed the recipe exactly. Any ideas?
If your dough did not rise, you could have killed it with too hot of water, or the yeast was not good. Those are usually the only two reasons that yeast will not rise in bread.
Hi there
I’m about to make your bread for the first time. I always loved the taste of the Cheesecake Factory bread so delighted to have found your recipe.
Question, I only have fresh yeast- would this be ok- how much would I need to use?
Look forward to hearing from you
Kind regards
Sharon
I am assuming fresh yeast works just like packaged yeast. I have fresh yeast that I use in the fridge.
Hi! How can I substitute the yeast for sourdough starter?
I am not sure. I don't normally use sourdough starter. You will have to play around with it to find out.
Can I substitute molasses with vanilla extract? Or is there another substitute
No. It will not have the same effect. The molasses are important to this bread to give it the taste and color of the Cheesecake Factory Bread.
I would start around 20 minutes and then increase the time if you need more time.
Thank you for this recipe! I have been wanting to try it out and finally did today. My dough was so wet! Like brownie batter but slightly thicker. Is that right? I added more flours, probably too much, now the dough it finally a ball. I tried to knead it by hand but it just stuck to me, and the flours counter. I'm not sure what I did wrong. Any thoughts? I would love to get this right. This is my first try at bread.
Yes you did it right. I add my extra flour if needed during the kneading process. Hope your bread turned out okay!
What if I want to make the dough today and not cook it until tomorrow. What do I need to do with the door for overnight? Thanks
You should be able to just make the dough and then wrap it and put it in the fridge until ready to use.
That was supposed to read what to do with the dough over night.
I figured it out.
I use all purpose flour instead of wheat flour and my bread turned out great it tastes really good. I will have to try wheat flour to see which one tastes better.
That is good to know.
hi! can i make these into smaller rolls? and would there be a different bake time if i made it into smaller rolls, abt the size of dinner rolls?
Yes you can. I would say to start out with about 25 minutes and go from there when making smaller rolls.
I do not have any honey. Could I substitute pure maple syrup instead honey?
You can but I am sure it will give it a different flavor.
I made this bread a couple of weeks ago and it was AWESOME! So today I’m busy in the kitchen making it again. 😀 I made it in my bread machine on the dough cycle and then followed your directions from there. It was perfect! I was wondering if I can freeze the bread loaves-and would they taste as good if I just par-baked them and froze them? Please let me know. Thank you for sharing!!!!!!
YES! We bake them all the time and then freeze them in the oven. When we want a loaf, I just pull one out and let it thaw out then throw it in the oven on 300 degrees to let it warm through. Just as good as when you make it the first time!
Looks and tastes amazing!!! Yum!!
Hi! Made this today and it didn’t rise at all. Realized I used the wrong yeast. Read more comments on here to see about proofing it first and how to go about that and it seems other people might have used the wrong yeast as well. Gonna try again tomorrow. How would I proof it without messing up the required amounts of ingredients? It’s active dry not instant
I am sorry to hear that. The kind of yeast you use will not affect the bread rise. What affects the bread rise is old yeast or if you killed it by putting it into too hot of water.
This bread is SO good! I live at high altitude (6,000 ft) so I had to add about 1 cup extra of flour to get the dough to pull away from the sides of the bowl. But the loaves turned out amazing and I’ve already eaten half of one!
So delicious! I am so glad you liked them.
Just finished putting the dough together. I'm sure it's due to our weather today, but I ended up probably adding extra flour - a couple tablespoonfuls at a time. It probably was at least 1/2 cup extra, to get the dough to pull away from the mixing bowl. I bake a lot of bread, so I would call this one for at least moderately experienced bakers who would know what to watch for and how to fix it before saying it didn't work for them.
Can't wait to slice this tonight and serve alongside our New Year's Eve dinner.
Thanks Jen for sharing this recipe!
In the post, I share that the reason there is less flour in the dough is so that you can add it while kneading on the counter. If you add too much while making it in the mixer, then the added dough when kneading will make it dense.
This bread is excellent! So much flavor and easy to make. The dough was pretty sticky so I ended up adding more flour than I expected while kneading. Perhaps in part it was due to it being a cold, damp day. It turned out great.
In the post, I share that the reason there is less flour in the dough is so that you can add it while kneading on the counter. If you add too much while making it in the mixer, then the added dough when kneading will make it dense.
I just made this yesterday for the first time. I followed the recipe exactly as shown and it came out perfectly. I think it is actually even better than the Cheesecake Factory! Thank you for this delicious and easy recipe!
That's so awesome to hear. I love that.
Can you mix by hand or does it have to be a stand mixer?
You can mix by hand, but it takes about 15 minutes to get it to the right consistency.
This bread is absolutely delicious and tastes just like the one at Cheesecake Factory! Thank you for the recipe— I will be making it often!
You are so welcome! We truly love it here too. It is SO good.
I used a bread machine. I did alter white sugar for light brown sugar but I used everything else as written. I added all the wet first, then the dry, made a finger well and put the instant yeast in that. Did it on Light, 1-1.5 pound and it took 3 hours and 9 minutes in my machine. Easy peasy, brown and delicious with salted butter.
That sounds perfect. Thanks for sharing your techinque.
I have followed this recipe but yes fast acting yeast. It’s been in my oven on proofing mode for 2 hours and hasn’t risen. I just bought the yeast snd it isn’t old. I made other bread earlier today and it worked great. I feel like I should have activated the yeast with some warm water and a tsp of sugar before adding ut with the other liquid ingredients. Any tips?
If it hasn't risen, you might have killed the yeast. Keep trying! Bread can be finicky.
hi there! i made this tonite, but have a question..should loaves sound hollow when you tap on them or is this a totally dif type bread? im worried its not baked all the way through..help! lol smells so good though, cant wait to try it😊
It's a denser bread so it will not have a hollow sound to it.
I’m making mine now 🙂
I can’t wait to try a slice. I bet this bread would make some delicious turkey sandwiches 😉
Also, some homemade butter, Yum!!
I bet you're right!
The bread came out dense and crumbled a bit did I do something wrong?
I don't know. Not sure what steps you took. Did you change anything at all about the recipe?
Ok, I made this recipe. I had to add more flour, about a cup. Very sticky. I was not sure hoe I felt about the dough but after 2 hours it tripled in size. I re rolled and shaped and formed 3 loaves which was easier than I thought. When I placed in oven, they did not look that great. When I baked them, they came out looking amazing. family loves them. It's a keeper!!!
So glad you trusted the process! It is an amazing recipe.
Like others I found it needed around 3/4 cup more flour. Mixing the stated amount made a "batter" that was looser than peanut butter cookie dough.
Another point of interest is using the instant rise yeast that is mixed with the dry ingredients. "Warm" water is insufficient when poured onto the dry ingredients. I nuked all the liquid ingredients just long enough for them to be 117° or so. Barely kneaded as was so stiff I worried I had added too much flour. The first hour of raising didn't produce much of a rise. Raised another 1 1/2 hours. Shaped, let rise at least 45 min, maybe an hour-I lost count.
30 min baking time? I checked at 20 and it was quite done.
The taste and texture were MARVELOUS!
PS, I ALWAYS add vanilla!
Thanks for sharing your tips. As you know, climate and other things can change cooking times and different ways recipes turn out. As stated in the reading part of the recipe, I said the dough was wet. As you are kneading it, you add more flour so as NOT to make the dough too stiff. It is better to start out with less and add more than to add too much and not be able to take any out. I am glad your bread turned out for you!
I've just done as a 9x5 loaf and found it took closer to 50 minutes to reach an internal temp of 190°F 🙂
That's because you cooked it in a loaf pan. This bread is meant to be cooked baguette style.
Can I use this dough to make loaf bread for sandwiches? If so, do I do anything different?
I am sure you could. I don't think you should have to do anything different.
So, I’m not sure what went wrong with this recipe.. the ingredients would not come together. I mixed it my stand up mixer and nothing would happen. It was just a wet gloppy mess. I measured everything correctly and followed the instructions.
I am sorry Paige. I have never had that happen before. My advice is to try again. Sometimes the second time on any recipe is the keeper.
I’m trying the recipe with rye flour instead of whole wheat. The dough was very sticky during kneading. Hoping it turns out. From what I read about rye flour the bread may be more dense. We’ll see 🙂
Let us know how it turns out!
Wow, this looks amazing and I know how good it is as it's one of my favorites! However, I am having some sensitivities to gluten. Have you (or anyone else) tried making it gluten-free and if so, what kind of flour would you suggest using instead of the whole wheat? Any other suggestions?
Hi Dianne
I have not made this gluten free but I am sure you could sub out all purpose one to one gluten free flour and it would probably work the same. The taste and color might be a bit different but it can be made the same way.
How do you store it to keep it fresh as long as possible?
I keep my bread in the fridge and then just heat it as I need it. If you are not going to eat it for a while, put it in the freezer.
This was delicious, I followed the recipe to the T and it was very wet, I had to add almost a cup of flour to get it to be dough. I wish I had alternated the extra flour with both white and wheat as I just used white. But again, it was a hit and will make it again. Thank you!
Glad you liked it.
If I am not using instant yeast, and instead use active dry yeast, do I need to let it bloom before mixing?
I always let my yeast bloom no matter what kind I am using
Can I mix this in a bread machine?
You can. Just take it out after the kneading process to shape into the correct size loaves.
Mine turned out to be dense 🙁 i used bread flour instead of all purpose. Is it that ?
Yes bread flour and all purpose are different blends and the amounts will differ which is why your bread was dense.
I love this bread, thanks. Can I make 2 loaves instead of 3 small ones? Nell
Yes you can make 2
Oops, I just read replies on this. I can make 2 loaves so thank you. Nell
You are so welcome