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Cheesecake Factory Brown Bread

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Get ready to fill your kitchen with the irresistible aroma of this fantastic Cheesecake Factory Brown Bread! Slightly sweet with a hint of molasses and a touch of pumpernickel flavor, this homemade loaf tastes remarkably like the famous bread served at the restaurant.

We even top it with those signature rolled oats for an authentic touch. Prepare to impress your family and friends with this surprisingly easy-to-bake copycat recipe!

A loaf of sweet pumpernickle bread topped with oats sits on a black cutting board, several slices cut in front. A green and yellow towel adds color to the background.

Why This Recipe Works

Ever wished you could recreate that subtly sweet, slightly molasses-tinged goodness of Cheesecake Factory Brown Bread right in your own kitchen? This recipe delivers a loaf with that distinctive flavor and wonderfully soft texture, reminiscent of a light pumpernickel.

  • Tastes Just Like the Restaurant: Capture that unique flavor at home.
  • Satisfyingly Soft Texture: Perfect for slicing and enjoying.
  • Distinctive Look: The barley flakes add a signature touch.
  • Makes Your Kitchen Smell Amazing: The aroma of baking bread is simply wonderful.
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Ingredients Overview

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A loaf of Cheesecake Factory brown bread, oat-topped and sweet like pumpernickle bread, sits in a baking pan on a black wire cooling rack against a white background.

How To Make Cheesecake Factory Brown Bread

Activate the Yeast

  1. In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes until foamy.
A white bowl with a bubbling beige yeast mixture for sweet pumpernickle bread and a spoon inside sits on a white marble surface, with a green and yellow towel partially visible in the background.
A white bowl filled with bubbly, risen sweet pumpernickle bread dough sits on a marble surface, with a spoon inside. A yellow and green towel is partially visible in the background.
  1. Add the proofed yeast mixture to a stand mixer or bowl. Stir in the cold coffee, vegetable oil, molasses, and honey.
A mixer bowl with a yeast mixture sits on a white surface, ready for sweet pumpernickle bread. Nearby are small bowls of oil, soy sauce, honey, a measuring cup with dark liquid, and a yellow kitchen towel.

Prepare the Dough

With both and molasses and honey, this is a stickier dough. Be sure to scrape down the sides while mixing. You can add additional flour in 1 tablespoon increments to pull it all together. Flours can vary with how much they absorb due to humidity and variety.

A stand mixer bowl containing cocoa powder, melted butter, and other liquid ingredients-perfect for making Cheesecake Factory brown bread. A yellow kitchen towel is visible in the background on a white countertop.
  1. Add the unsweetened cocoa powder to the mixing bowl of wet ingredients, stirring it to mix the cocoa powder.
A mixing bowl with flour being stirred into sweet pumpernickle bread batter, next to a metal bowl of powdered sugar and a yellow-green cloth on a white surface.
  1. Add the salt, rye whole grain (pumpernickle) flour, medium or dark rye flour, and bread flour.
  1. Stir or mix until a shaggy dough forms. The dough will be quite sticky, but will become less so as it is kneaded.
A large metal mixing bowl contains partially mixed cookie dough with flour still visible on top. A spatula is resting in the dough. Nearby, a yellow and green kitchen towel sits beside slices of Cheesecake Factory brown bread on a marble countertop.

Knead Dough Until Elastic

  1. Mix with the stand mixer for 10, or turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.  
A large metal mixing bowl contains thick, brown dough for sweet pumpernickle bread. Part of the dough is stuck to the side of the bowl. In the background, a yellow and green kitchen towel rests on a white surface.
A round ball of sweet pumpernickle bread dough rests at the bottom of a metal mixing bowl on a white marble surface.

First Bulk Proofing

  1. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
A round pan with risen Cheesecake Factory brown bread dough inside, resting on a white marble surface next to a green and yellow patterned kitchen towel.

Shape and Proof

  1. Gently punch down the dough and shape it into a loaf.
  2. Spread rolled oats out on a clean tea towel or dish towel. Moisten the top of the shaped loaf with warm water on your hands. Coat the entire top surface of the shaped loaf. Press the moistened top of the loaf onto the rolled oats roll back and forth so that the top of the loaf is embedded with rolled oats.
  3. Place the loaf oats side up in a greased 9x5 inch loaf pan.
  4. Cover the loaf pan and let the dough rise in a warm place for another 30-45 minutes, or until nearly doubled.
A loaf of sweet pumpernickle bread topped with oats sits in a rectangular metal baking pan, with a yellow and green kitchen towel nearby on a white surface.

Bake and Serve

  1. While the loaf is rising, preheat oven to 375°F (190°C). Bake for minutes, or until the loaf is golden brown and sounds hollow when tapped 25-30 on the bottom.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing (rye needs to cool before slicing).
A loaf of oat-topped whole wheat bread, reminiscent of Cheesecake Factory brown bread, rests on a black cooling rack, with a yellow and green kitchen towel in the background.

Serving Suggestions

This Cheesecake Factory Brown Bread recipe allows you to enjoy that special bread whenever you like, right from your own oven. The combination of subtle sweetness, molasses notes, and the slight tang of pumpernickel creates a truly unique and enjoyable loaf.

It's a fantastic bread for any occasion, from everyday meals to special gatherings.

A loaf of sweet pumpernickle bread topped with oats sits on a black cutting board. Several slices are cut and laid flat in front of the loaf. A yellow and green cloth is partially visible in the background.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

  • If you have rolled barley flakes, you can use them instead of the rolled oats.
  • You can adjust the amount of sugar slightly to your preference.

Storage Options

  • Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Let the bread cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before slicing.

Tips for Success

Here are a few tips for making this recipe:

  • Use Warm Water: The warm water helps activate the yeast properly.
  • Don't Over-Knead: Knead just until the dough is smooth and elastic.
  • Allow Sufficient Rise Time: Ensure the dough doubles in size during both rises for the best texture.

Frequently Asked Questions

How can I tell if my bread is done baking?

The loaf should be golden brown and sound hollow when you tap on the bottom. An internal temperature of 200-210°F (93-99°C) is also a good indicator.

More Bread Ideas

Get the Recipe!

A loaf of dark brown sweet pumpernickle bread sits on a black cutting board, with several slices fanned out in front. The bread, reminiscent of Cheesecake Factory brown bread, is topped with rolled oats; a cloth napkin rests in the background.
Print Recipe
5 from 1 vote

Cheesecake Factory Brown Bread

Bring the unique flavor and texture of Cheesecake Factory's famous brown bread to your home with this recipe! This recipe delivers a full loaf with the same slightly sweet, subtly molasses-tinged flavor and wonderfully soft texture you adore. We even include the trick for getting those distinctive rolled oats baked right onto the crust.
Prep Time20 minutes
Cook Time30 minutes
proofing and rising1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Breads, Lunch
Cuisine: American
Servings: 12 slices
Calories: 112kcal
Author: Kelly
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Equipment

Ingredients

  • 76 ml warm water ⅓ cup, at 105-110℉
  • 7 grams active yeast 2 ¼ teaspoons (one envelope)
  • 170 ml coffee, lukewarm ¾ cup
  • 85 grams molasses ¼ cup
  • 63 grams honey 3 tablespoons
  • 25 grams oil 2 tablespoons
  • 16 grams unsweetened cocoa powder 3 tablespoons
  • 9 grams salt 1½ teaspoons
  • 53 grams rye flour, dark or medium ½ cup
  • 53 grams whole grain pumpernickle rye flour ½ cup
  • 330 grams bread flour 2¼ cup
  • 4 tablespoons rolled oats for top of loaf
US Customary - Metric

Instructions

  • In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes until foamy.
    76 ml warm water, 7 grams active yeast
  • Add the proofed yeast mixture to a stand mixer or bowl. Stir in the cold coffee, vegetable oil, molasses, and honey.
    170 ml coffee, lukewarm , 85 grams molasses, 25 grams oil, 63 grams honey
  • Add the unsweetened cocoa powder to the mixing bowl of wet ingredients, stirring it to mix the cocoa powder.
    16 grams unsweetened cocoa powder
  • Add the salt, rye whole grain (pumpernickle) flour, medium or dark rye flour, and bread flour.
    9 grams salt, 53 grams rye flour, dark or medium, 53 grams whole grain pumpernickle rye flour, 330 grams bread flour
  • Stir or mix until a shaggy dough forms. The dough will be quite sticky, but will become less so as it is kneaded.
  • Mix with the stand mixer for 10, or turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.
  • NOTE: With both and molasses and honey, this is a stickier dough. Be sure to scrape down the sides while mixing. You can add additional flour in 1 tablespoon increments to pull it all together. Flours can vary with how much they absorb due to humidity and variety.
  • Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
  • Gently punch down the dough and shape it into a loaf.
  • Spread rolled oats out on a clean tea towel or dish towel. Moisten the top of the shaped loaf with warm water on your hands. Coat the entire top surface of the shaped loaf. Press the moistened top of the loaf onto the rolled oats roll back and forth so that the top of the loaf is embedded with rolled oats.
    4 tablespoons rolled oats
  • Place the loaf oats side up in a greased 9x5 inch loaf pan.
  • Cover the loaf pan and let the dough rise in a warm place for another 30-45 minutes, or until nearly doubled.
  • While the loaf is rising, preheat oven to 375°F (190°C). Bake for minutes, or until the loaf is golden brown and sounds hollow when tapped 25-30 on the bottom.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing (rye needs to cool before slicing).

Notes

  • Use Warm Water: The warm water helps activate the yeast properly.
  • Don't Over-Knead: Knead just until the dough is smooth and elastic.
  • Allow Sufficient Rise Time: Ensure the dough doubles in size during both rises for the best texture.

Nutrition

Calories: 112kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 295mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg

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Reader Interactions

Comments

    5 from 1 vote

  1. Kelly says

    5 stars
    Delicious, I'm making this again!