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.
Servings: 12 slices
Calories: 112kcal
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
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
