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Cheesecake Factory Brown Bread Copycat

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Prep Time 20 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 45 minutes
Servings 2 loaves

Ingredients
  

  • Bread Dough:
  • 1 cup 240ml warm water (110°F / 43°C)
  • 2¼ teaspoons 7g active dry yeast
  • 2 tablespoons granulated sugar
  • 1½ cups 185g bread flour or all-purpose flour, plus extra for kneading
  • 1½ cups 180g whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter softened
  • 3 tablespoons honey
  • 2 tablespoons molasses regular unsulfured, not blackstrap
  • 1 tablespoon vegetable oil
  • For Shaping:
  • 2 tablespoons rolled oats
  • 1 tablespoon softened butter or water for brushing
  • For Serving:
  • Soft unsalted butter

Instructions
 

  • Combine warm water, sugar, and yeast. Let sit 5 to 10 minutes until foamy.
  • In a stand mixer bowl, whisk together bread flour, whole wheat flour, cocoa powder, and salt.
  • Add yeast mixture, softened butter, honey, molasses, and oil to the dry ingredients. Mix on low for 2 minutes then medium for 8 to 10 minutes until smooth and elastic.
  • Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1½ hours until doubled.
  • Punch down dough. Divide into two equal pieces. Shape each into a smooth oval loaf about 6 inches long.
  • Brush each loaf with softened butter or water, then roll firmly in oats until fully coated. Press oats in gently all over.
  • Place on a parchment-lined baking sheet. Cover and let rise for 45 minutes to 1 hour until puffed.
  • Preheat oven to 375°F (190°C). Score each loaf with 2 to 3 diagonal slashes. Bake for 22 to 25 minutes until firm and hollow-sounding when tapped.
  • Cool on a wire rack for at least 15 minutes before slicing. Serve warm with soft butter.

Notes

  • Use regular unsulfured molasses, never blackstrap — blackstrap is too bitter
  • Cocoa provides color and depth only — the bread does not taste like chocolate
  • Knead thoroughly for a light interior — whole wheat flour needs full gluten development
  • Weigh dough when dividing for two evenly sized loaves that bake at the same rate
  • Press oats firmly onto the surface so they stay on during the second rise and baking
  • Score loaves immediately before baking, not before the second rise
  • Rest at least 15 minutes before slicing — cutting too early gives a gummy crumb
  • Stores at room temperature for 3 days or freeze sliced for up to 3 months
  • For overnight rolls, refrigerate after shaping and complete the second rise in the morning
  • Make mini rolls by dividing into 12 pieces and baking for 14 to 16 minutes