Outback Steakhouse Bread

In the bowl of a stand mixer fitted with a dough hook, mix together the warm water, vegetable oil, honey, and molasses until well combined.

Add the whole-wheat flour, cocoa powder, and salt to the bowl. Mix on slow speed until just combined. Cover the bowl with a clean kitchen towel and let it rest for 10 minutes to allow the flour to absorb the liquids.

Set your stand mixer to slow speed and gradually add the active dry yeast and 1 cup of bread flour at a time. Mix until the dough no longer clings to the side of the bowl and forms a smooth and elastic ball.

Prepare 2 baking sheets by lining them with parchment paper and dusting them with cornmeal.

Transfer the dough to a clean and lightly floured surface. Divide the dough into four equal portions and shape each portion into a separate loaf.

Place the shaped loaves onto the prepared baking sheets. Cover the loaves with a clean kitchen towel and allow them to rise for 45-60 minutes or until doubled in size.

Preheat your oven to 350°F (175°C).

Dust the tops of the risen dough with some additional cornmeal for added texture.

Bake the loaves in the preheated oven for approximately 40 minutes or until the internal temperature reaches 190°F (88°C).

Once baked, remove the bread from the oven and transfer them to a cooling rack. Allow the bread to cool completely before slicing and serving.