Steakhouse-Style Brown Bread (Bread Machine Dough, No Rye)

This Brown Bread Recipe is dark-colored bread like we used to get at the local Steak and Ale. It was not related to pumpernickel because it had no rye in it. Directions for mixing and kneading in a bread machine are included.

Prep Time 30

Cook Time 20

Mixing & Rising Time 2 15

Total Time 3 5

Ingredients

⅞ cup + 1 tablespoon (212 g) water
¼ cup (57 g) orange juice
¼ cup (84 g) honey
1 ¼ teaspoon (1 ¼ teaspoon) salt
2 tablespoons (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 (2 teaspoons) instant yeast

Instructions

Add ingredients to a bread machine pan: ⅞ cup + 1 tablespoon water, ¼ cup orange juice, ¼ cup honey, 1 ¼ teaspoon salt, 2 tablespoons Dutch-process cocoa, 3 tablespoons unsalted butter (chopped), 1 ⅔ cup whole wheat flour, 1 ⅔ cup unbleached bread flour, and 2 teaspoons instant yeast.
Select the DOUGH cycle and press START.
Check paddle engagement: Open the lid in the first minute to make sure the paddles are engaged and the dough is starting to clump together.
Check dough consistency: Recheck the dough after 15-18 minutes. If it's too sticky, add flour 1 tablespoon at a time. If it's slapping loudly or too dry, add water 1 tablespoon at a time. The ideal texture sticks to the sides, then pulls away cleanly.
Remove and divide the dough: When the dough has doubled and the cycle ends, transfer it to a floured board or a silicone mat (easy cleanup--just throw it in the dishwasher).
Divide into three equal parts and shape each into a ball.
Shape the dough: Roll each ball into a 7x9-inch rectangle. Roll tightly into a log, pinch the seams and ends shut, and place seam-side down into a mini loaf pan. Repeat with remaining dough.
Note: Fill pans ⅓ to ½ full after shaping. If the pans are too large, the loaves may look squat. Too small, and the dough might rise too high and tear during baking.
Let rise again: Cover loaves with a tea towel and let rise until puffy and nearly doubled.
Preheat your oven to 350˚F (180˚C) while the loaves are rising.
Bake until done: Bake mini loaves for 20–25 minutes. For a single large loaf, bake 30–35 minutes. Look for browning on the bottom or use a thermometer to ensure the internal temperature reaches 190–195˚F (88˚C).
Cool and serve: After 5 minutes, remove loaves from pans and cool on a rack. Enjoy warm with butter.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

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.

Nutritional Information