Inspired by the iconic Outback Steakhouse® loaf — reimagined with the flavor depth of Civilized Coffee.
A Homemade Twist on the Famous Outback Bread
There’s nothing quite like the warm, sweet-molasses aroma of the brown bread served at your favorite steakhouse. Soft inside, slightly chewy outside, it’s that Honey Wheat Bushman Bread everyone asks for seconds of.
At Civilized Coffee, Gail Patterson — our CEO’s wife and an experienced sourdough baker — recreated this classic loaf using her own starter and Civilized Coffee Espresso Powder for deeper color and complexity. The result? A sourdough brown bread that’s both rustic and restaurant-worthy — and 100% made for sharing.
Why Espresso Powder Belongs in Bread
Espresso powder doesn’t make bread taste like coffee — it amplifies the chocolate, molasses, and wheat flavors and that’s exactly why we use it in this honey wheat style sourdough.
Civilized Coffee’s Instant Espresso Powder, named Best Espresso Powder by America’s Test Kitchen, gives this loaf its signature richness and aroma — no overnight brewing required.
Perfect For
Serving with steakhouse-style dinners at home
A sweet, hearty appetizer with butter or honey
Toasting for a next-level PB & J
Pairing with soups or salads
Sourdough Brown Bread
Yield: 1 loaf
Bake Time: 40–45 minutes
Rise & Rest Time: Approximately 12–14 hours
Sweet, rich, and delicious, this Sourdough Brown Bread combines honey, molasses, cocoa, rye flour, and Civilized Coffee Instant Coffee for a deeply flavorful loaf. It’s perfect for sandwiches, toast, or simply sliced and enjoyed on its own.
Ingredients
- 455 g coffee water (dissolve 10 g Civilized Coffee Instant Coffee in water)
- 150 g active, strong sourdough starter
- 60 g honey
- 60 g molasses
- 40 g butter, melted and cooled
- 220 g bread flour
- 200 g whole wheat flour
- 80 g rye flour
- 24 g brown sugar
- 15 g cocoa powder
- 10 g salt
- Rolled oats for topping, optional
Directions
1. Prepare the Dough
In a medium mixing bowl, combine the bread flour, whole wheat flour, and rye flour with the coffee water. Mix until a rough, shaggy dough forms.
Cover and allow the dough to rest for 45 minutes.
2. Add the Remaining Ingredients
Add the sourdough starter, honey, molasses, brown sugar, cocoa powder, salt, and melted butter to the dough. Make sure the melted butter has cooled to below 110°F before adding.
The dough will be quite sticky.
Using a stand mixer, mix on medium speed until the dough begins to pull away from the sides of the bowl and passes the windowpane test.
3. Bulk Rise
Transfer the dough to a lightly oiled bowl and cover.
Allow it to rise in a warm location until approximately doubled in size.
4. Shape and Cold Proof
Once doubled, shape the dough into a loaf and place it in a loaf pan.
Sprinkle the top with rolled oats, if desired.
Cover and refrigerate for approximately 10 hours.
5. Bake
Preheat the oven to 440°F.
Uncover the loaf and bake for 40–45 minutes, or until the internal temperature reaches 195–200°F.
6. Cool
Remove the bread from the oven and allow it to cool completely before slicing.
Why add coffee to brown bread?
Coffee adds depth and complexity to the molasses, cocoa, and whole-grain flavors in brown bread without turning it into a coffee-flavored loaf. Using Civilized Coffee Instant Coffee makes it easy to create exactly the amount of coffee needed for the recipe without brewing an entire pot.
The Art of Instant™ Meets the Craft of Sourdough
At Civilized Coffee, instant doesn’t mean compromise — it means freedom to create.
Freedom to blend the craft of sourdough with the simplicity of instant. Gail’s Honey Wheat Bushman-style Sourdough Brown Bread proves that a touch of espresso powder can elevate even the most familiar flavors.
Bake it once, and your kitchen will smell just like your favorite Outback Steakhouse®.
