Cheesecake Factory Honey Wheat Brown Bread
A copycat of the famous dark, slightly sweet whole-wheat brown bread served warm at the Cheesecake Factory. Made into 6 mini-baguette loaves, coloured deep brown with cocoa, espresso and molasses, and dusted with cornmeal and oats. Best eaten the day it is baked.
Nutritionper 1 mini-loaf›
Ingredients
| 1½ cups (360 ml) | warm water (105°F) |
| 1 tbsp | sugar |
| 2¼ tsp | instant dry yeast (1 package) |
| 2 cups (250 g) | bread flour |
| 1¾ cups (210 g) | whole wheat flour |
| 1 tbsp | cocoa powder |
| 2 tsp | espresso powder (or instant coffee) |
| 1 tsp | salt |
| 2 tbsp (28 g) | butter, softened |
| ¼ cup (85 g) | honey |
| 2 tbsp (40 g) | molasses |
| optional | caramel or dark brown food colouring (optional) |
| ¼ cup (40 g), optional | cornmeal, for dusting the bottom |
| optional | oats, for dusting the top |
Instructions
- In a medium bowl, mix together the warm water, sugar and yeast. Set aside for 5 minutes to proof (it will be foamy on top).
- Using the paddle attachment of a stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder and salt. Add the yeast mixture, butter, honey and molasses, plus food colouring if using (add a little at a time and adjust while kneading). Mix on medium-low until combined; the dough will be fairly thick and a little tacky.
- Swap to the dough hook and knead on medium for 8–10 minutes. The dough is thicker than white bread, so it stays a little tacky but should not stick to the bottom of the bowl while kneading.
- Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot for about 2 hours, until doubled.
- Divide the dough into 6 equal pieces and shape into mini-baguette logs, roughly 15 cm (6") long and 5 cm (2") wide.
- Roll the shaped loaves in cornmeal on a plate (if using) to lightly coat the bottom, then set on a lined baking sheet with plenty of space between them. Lightly wet the tops with water and sprinkle with oats. Spray the tops with cooking spray and cover very loosely with plastic wrap. Let rise in a warm place for another 60–90 minutes, until nearly doubled again.
- Bake at 175°C (350°F) for 25–35 minutes. The crust stays soft; bread is done at an internal temperature of 88°C (190°F).
- Let cool at least 15 minutes before slicing. If baking ahead, store tightly wrapped once completely cooled for up to 2 days; gently warm in the oven before serving.
Notes: The key is dough that feels tacky but not sticky — nothing should cling to your fingers when you squeeze it; add a little more flour if needed. To shape mini-baguettes, pat the dough into a rectangle about 10 cm (4") across, fold the top third down like a letter and press the seam, then fold the bottom up over the top and press to seal. Without a stand mixer, make a well in the whisked dry ingredients, add the wet ingredients and knead about 10 minutes, then continue from step 4.