Easy Bread Machine Brown Bread: Steakhouse Style Without Rye

Sneak Preview: This easy Bread Machine Brown Bread is made steakhouse style with whole wheat flour, bread flour, honey, and powdered cocoa (but it doesn’t taste like chocolate)–no rye flour. These made good dinner rolls, too.

Three mini-loaves of steakhouse bread.Pin

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This bread machine recipe brings back memories of the dark brown mini-loaves served at Steak and Ale—delivered on a wooden board with whipped butter, setting the tone for a special meal.

Decades later, it’s still the bread that stands out more than the steak! Serve this at your next dinner, and don’t be surprised if it becomes the most memorable part of the evening for your guests, too.

Happy Bakers Speak Up

Oh Paula, this is without a doubt the very best bread recipe that I have come upon – well almost. Easy to make (thanks to your tips about bread machine usage). Tastes great and looks fabulous. I really liked that I could make small loaves which I shared with some neighbours and could freeze another loaf. Your recipes and tips are tops. Thanks so much. —Stephen

What Is the Secret Ingredient That Makes This Bread Brown?

The dark color comes from cocoa powder and whole wheat flour. But don’t worry. This bread doesn’t taste like chocolate. (Although chocolate in bread can be fabulous!) You could even call it honey wheat bread because it’s sweetened with honey.

What This Homemade Bread Doesn’t Have

  • No rye flour–although rye bread is delicious when made with a bread machine.
  • No food coloring
  • No all-purpose flour: Bread flour provides gluten to help this bread rise nice and high.
  • No preservatives

Ingredients and Substitutions

ingredients needed for this recipe.Pin
  • WATER:
    • Tap water is good
    • Substitute spring water if your water has high mineral content
    • Unnecessary to use warm water, (as the friction of the paddles will heat the dough quickly)
  • ORANGE JUICE:
    • Substitute water for juice
  • BUTTER:
    • Unsalted butter
    • Swap margarine or vegan butter
  • HONEY:
    • Complements orange juice
    • Substitute maple syrup or molasses
    • Date syrup also works
  • FLOUR:
    • Equal amounts of bread flour and whole wheat flour
    • Don’t recommend using all-purpose flour or only whole wheat flour–it makes dense rolls
  • SALT:
    • Table salt or sea salt
    • Add ¼ teaspoon extra for Kosher salt
  • COCOA:
    • Dutch-processed or regular baking cocoa
    • Using Dutch-processed cocoa makes darker bread
  • YEAST:
    • Instant or bread machine yeast
    • See recipe notes for active dry yeast substitution

Most of my bread recipes are prepared using a bread machine for mixing, kneading, and proofing, then baked in a conventional oven. Once the machine does the heavy lifting, all that’s left is to shape the dough, let it rise again, and bake it to perfection.

For this recipe, I used three mini loaf pans (paid link)that I absolutely love, but you can get creative! Make dinner rolls, a large loaf, or any shape you like—the choice is yours as the baker.


How To Make This Steakhouse-Style Bread with a Bread Maker

all ingredients added to the bread machine pan before starting the machine.Pin
Add everything for the dough, including wet ingredients, dry ingredients, and yeast, to the bread machine pan in the order listed.
Dough should look like this during the first minute or two after starting the machine.Pin
Select the DOUGH cycle, then Start. Within the first minute, open the lid to ensure the paddles are engaged and the dough clumps.
The dough should be smooth and elastic towards like thisPin
The dough should stick to the sides of the pan, then pull away cleanly when it’s just right. Use this surprising secret to fix the dough if it’s too dry or too wet to do this.
dough should be doubled in size at the end of the DOUGH cycle.Pin
The dough should double in size by the end of the DOUGH cycle. If not, leave it in the machine until it doubles, then proceed to shape the loaves.

How To Shape the Dark Bread Loaves

pulling the dough out of the bread machine pan.Pin
Pull the dough from the bread machine pan onto a lightly floured surface. I like to use a silicone mat for easy clean-up.
Divide the dough into 3 equal balls.Pin
Divide the dough into three equal portions and form each into a round ball. If the dough sticks to your fingers or the surface, spray with water instead of flour to avoid tunnels or holes in your bread.
rolling out the doughPin
Roll dough into a small square approximately 9 x 6 inches. Be sure to roll over the edges to compress any rogue bubbles.
using your pan as a guide.Pin
Use your pan as a guide to ensure the dough is the right size. The dough should be about one inch longer than the long side of the pan. If it’s too long, you will have too much dough on the ends, ruining the shape. If it’s too short, the loaf will be too tall in the middle and too short on the ends.
Rolling dough into a cylinder.Pin
Roll dough into a tight cylinder.
pinching the seams and the ends.Pin
Pinch the seams and ends to keep the cylinder intact.
placing the dough into the pan and pressing down with your fingers.Pin
Place the dough into the pan seam-side down. Use your fingers to lightly press the dough down into the pan.
slashing the top of the loaves with a lame.Pin
Cover the pans with a tea towel or loose plastic wrap for the final rise. The dough should proof until it’s not quite double in size. When the dough reaches the top of the pan, they are ready to bake. Slash with a lame or serrated knife if you like the look.
Three loaves on a cooling rack.Pin
Yours may look different according to the size of your pans. Turn the loaves out to cool on the rack.
sliced bread with butterPin
Butter the tops of the loaves if desired. Serve with soft butter.

Questions and Answers

Q: Is this pumpernickel bread?

Q: Can I prepare the dough ahead of time?

  • Yes, refrigerate after step 7. Let it sit at room temp for 2-3 hours before baking.

Q: What pairs well with this bread?

  • Softened butter or steak on the side.

Q: How much dough should go into each pan?

  • Fill pans ⅓ to ½ full after shaping for the best results. If the pans are too big for the amount of dough, your loaves will look squat. If the pans are too small, the dough may rise too high and tear as it bakes.


Parting Thoughts: I first published this recipe 12 years ago. Since then, I have revised the recipe and tested some substitutions. Originally, I made dinner rolls, but we like the mini-loaves better. They are more authentic. Speaking of authenticity, you must serve these loaves with softened butter, just like in restaurants. It is the absolute best way to eat this bread. And one more thing…if you should have any of this bread long enough to grow stale, try making this Bread Crumb Pudding.


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!


three mini-loaves of steakhouse breadPin
Yield: 12

Easy Bread Machine Brown Bread Recipe

This Brown Bread Recipe is dark-colored bread like we used to get at the local Steak and Ale. Directions for mixing and kneading in a bread machine are included.
5 from 7 votes
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Video

Prep time: 30 minutes
Cook time: 20 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours 5 minutes

Ingredients
 

  • cup + 1 tablespoon (212 g) water
  • ¼ cup (57 g) orange juice
  • ¼ cup (84 g) honey
  • 1 ¼ teaspoon salt
  • 2 tablespoons Dutch-process cocoa
  • 3 tablespoons (42 g) unsalted butter (chopped)
  • 1 ⅔ cup (200 g) whole wheat flour
  • 1 ⅔ cup (200 g) unbleached bread flour
  • 2 teaspoons instant yeast

Instructions

  • Add ingredients to a bread machine pan in the order given: ⅞ cup + 1 tablespoon (212 g) water, ¼ cup (57 g) orange juice, ¼ cup (84 g) honey, 1 ¼ teaspoon salt, 2 tablespoons Dutch-process cocoa, 3 tablespoons (42 g) unsalted butter (chopped), 1 ⅔ cup (200 g) whole wheat flour, 1 ⅔ cup (200 g) unbleached bread flour, and 2 teaspoons instant yeast. Select the DOUGH cycle and press START.
  • Open the lid in the first minute to ensure the paddles are engaged correctly and the dough starts clumping.
  • Recheck the dough after 12-15 minutes of kneading. If too sticky, add one tablespoon of flour at a time. Conversely, if too dry (dough slaps loudly against the side of the pan) add one or more tablespoons of water. The goal is for the dough to stick to the sides of the pan, then pull away cleanly.
  • When the dough cycle finishes and the dough has almost doubled in volume, remove it from the bread-machine pan to a floured board.
  • Divide dough into three equally sized portions and form each portion into a ball.
  • Roll each ball into a 7 x 9-inch rectangle (approximately). Roll the dough into a tight cylinder. Pinch the seams and ends together.
  • Drop the cylinder into a mini-loaf pan seam-side down. Repeat for the remainder of the dough balls. Cover with a tea towel and allow to rise a final time until almost double.
  • Preheat your oven to 350˚F (180˚C).
  • When the loaves are ready, bake them for approximately 20 to 25 minutes. (If baking one loaf, bake for 30-35 minutes. Always check the internal temperature for the perfect bake.) Their dark color makes these loaves somewhat challenging to assess for doneness. Look at the bottom for browning or check the internal temperature, which should be 190-195˚F (88˚C).
  • After five minutes, turn the loaves out onto a cooling rack. Serve warm, with butter, please.

Notes

Using a Stand Mixer:
  • Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
  • Begin mixing on low speed until all the ingredients are moistened.
  • Switch to a dough hook attachment and increase the speed to 2 or 3.
  • Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
  • Cover the dough and let it rise in a warm place.
  • Once risen, gently deflate the dough and shape it as the recipe directs.
Making by Hand:
  • Combine all the ingredients in a large bowl until they form a shaggy ball.
  • Turn the dough out onto a floured surface.
  • Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
  • Place the dough ball in a greased bowl.
  • Cover the bowl and allow the dough to double in size.
  • After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Please Note: You can use active dry yeast as a substitute. Dissolving it first is optional. Active dry yeast may have a slower initial rise but will catch up eventually.
 
How to make Dinner Rolls: 
Divide the dough in half at Step 5. Divide each half again making eight portions. For smaller dinner rolls, divide each roll again for a total of 16 rolls. Shape the dough portions into balls and place 8 rolls each into two 8-inch round pans. Let the dough rise until almost double and bake as the recipe directs.

Nutrition

Serving: 1(1/4 of a loaf) | Calories: 176kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 278mg | Potassium: 119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.72 from 7 votes (4 ratings without comment)

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32 Comments

  1. 5 stars
    I made the dough the day before. With the cold dough the next day I formed 3-round balls, around 270g each and gently flatten the top. (thanks for the idea). It took about 2-hours for the balls to double in size. I baked them for about 20 mins. on one baking sheet. I was able to slice them in inch slices for my bread bowl and they were a success! I made sure the butter wasn’t cold and easy to spread. I always use unsalted butter for cooking and my guest appreciated the salted Costco grass fed butter. Delicious and easy to reheat.

    1. What a fantastic idea! I’m so glad the dough worked well for your bread bowls—it sounds like you perfected the process! Thanks for sharing your tips and experience; I’m sure others will find them helpful. 😊🍞

  2. Merry Christmas!
    I was wondering if this could be par-baked like the french bread? I don’t have mini loaf pans could I just shape them into a small loaf?

    1. Hi Terry,

      Yes, you can par-bake these. I’ve never tried shaping them into a small loaf but it’s worth a go. Let me know how it works.

      I also have another idea. Use your regular loaf pan and shape the loaf into 3 or 4 large balls that you put next to each other inside a larger loaf pan. You can see what I mean in the picture on this post.

      I hope that helps.

  3. Winnie Walker says:

    I left this to bake in the bread machine, didn’t take it out to follow the oven instructions. Mixed it up exactly as written and used my “wheat bread” setting for a 1 lb loaf with a medium color crust. I was using it for Thanksgiving dressing, so was going to be slicing and drying it anyway. Turned out really well and I’ll be using the recipe again.

    1. Hi Winnie,
      Even though I don’t normally advocate baking bread in the machine, it’s good to know when it turns out OK for someone. Considering your purpose for the bread, this seems like a viable choice.

  4. I have never made brown bread but I love it! Ready to go here!
    What are the time/oven temp adjustments for making one loaf? Thanks for sharing 🙂

    1. Hello,
      I added the answer to your question to the recipe directions. For one loaf use the same temperature but bake for 30-35 minutes. Check the internal temperature for baking perfection. A quick-read digital thermometer should read between 190-195˚F in the middle of the loaf.

    2. I added the answer to your question to the recipe directions. For one loaf, use the same temperature but bake for 30-35 minutes. Check the internal temperature for baking perfection. A quick-read digital thermometer should read between 190-195˚F in the middle of the loaf.

      Have a good evening and enjoy your bread.

  5. Cannot wait to try this recipe! Could you leave the dough in the bread machine for one big loaf? If so, what settings would you suggest? Thank you!

    1. Hi Meg,

      I never bake bread of any kind in my bread machine unless it’s to illustrate why I don’t like it. You can easily put this bread into one big loaf pan and bake it in your oven for a wonderful loaf. I will spare you my rant about baking bread in bread machines, but you can read all about it on my website. Sign up for my FREE bread machine email course if you want to know more or read more here.

  6. 5 stars
    Oh Paula, this is without a doubt the very best bread recipe that I have come upon – well almost. Easy to make (thanks to your tips about bread machine usage). Tastes great and looks fabulous. I really liked that I could make small loaves which I shared with some neighbours and could freeze another loaf. Your recipes and tips are tops. Thanks so much.

    1. Thank you for your kind words, Stephen. I agree about the small loaves. So much nicer to share with friends, especially if they live alone or with one person.

  7. 5 stars
    Hi Paula,
    Baked these rolls up last evening, served with beef vegetable soup. Hello October!
    Great recipe. I did sub out the honey (didn’t have any) with maple syrup & molasses. And used white whole wheat flour and regular Hershey cocoa
    ( ’cause that’s what I had). Baked up nice and are great for dunking in soup.
    Here is a Tip… since we don’t drink much oj, I now just keep a can of oj concentrate in the freezer to use in recipes. 1 tab oj concentrate to 3 tabs water makes 1/4 cup.
    Thanks for your post. Happy Fall 🥣😋

    1. Hi PattieAnn,

      I love your substitutions and tips. Thanks for writing–your ideas are sure to help other readers.

    2. My husband has been asking me to make steakhouse bread for months, so I found your recipe using a Google search. The problem I have is that my actual oven broke and is now just storage for pots and pans. Aside from expecting a weird shape and probably being a little dry, would this work in the bread machine from start to finish?

      1. Hi Kelly,

        I’m sorry to hear about your oven. Yes, you can try making this in your bread machine. Your bread doesn’t have to be dry if you will use my Surprising secret for making better bread in a bread machine.. This can help the weird shape, too. You can also pull the dough out after the second rise and reshape it by hand and put it back in the machine. Do it quick.

        What I can’t help you with is the holes in the bottom (however, remove the paddles when you pull the dough out to reshape to minimize the damage) or the cardboard crust. I hope you will let me know how it turns out for you. Occasionally, I get this question from other people who can’t or won’t use their oven.

  8. May I know if I can sub the orange juice with vinegar? Thanks.

    1. I have not tried that Ju. The orange juice adds sweetness in addition to the acid.

  9. ~Jacqueline~ says:

    Do these rolls taste like chocolate?

    1. Not at all. They’re similar to the rolls you’d get at Outback Steakhouse.

  10. Hi,
    I love your tips for successful bread making!
    I’m dying to try this recipe, but here in Brasil we don’t have “unbleached flour”. I’m in Rio de Janeiro and I can’t find this kind of flour in supermarkets, it’s so disappointing…
    Is there any replacement?
    Thanks a lot!
    Clarissa

    1. Clarissa,

      You can used bleached flour. That is all I used for years. Some recipes may require a tablespoon or more of bleached flour when substituted for the unbleached.

  11. OH!!! These look fantastic.

    This is how I do a lot of my breads. Machine work. Oven bake.

  12. Wow. Those look awesome. I’m surprised by the orange juice! Can’t wait to try these!

  13. Interesting recipe, I guess we could call them cocoa rolls. I’ve gotten rid of my bread machine. Between my Cuisinart and KA HD stand mixer, I found I really don’t need it.

    1. Judy, I love my Cuisinart and KA too. But I can’t set a timer with them. Really handy to throw all ingredients for pizza dough or rolls in bread machine in the morning and walk in the door with dough ready to roll out. Also, the bread machine provides the perfect environment for proofing. Especially handy in the winter. Guess I just find the dough needs less handling than with my other appliances. In fact, I have two bread machines–for use when cooking for a crowd.

  14. When you say “instant yeast”, do you mean the dried yeast in the small package that says “instant”. or is does it mean just regular dried yeast in a package?

    1. When I say “instant” I’m referring to the little package called instant or bread machine yeast which often comes in jars. Neither instant or bread machine yeast need to be dissolved in warm liquid first as does regular yeast.

  15. They turned out beautifully!!

  16. i’m sure these rolls look beautiful. unfortunately, my work computer is filtering out all pictures on your website. so it’s not as fun to look at. i don’t think there is much you can do to modify this from your end. gotta love corporate computers!