Copycat LongHorn Steakhouse Honey Wheat Bread Recipe

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Copycat LongHorn Steakhouse Honey Wheat Bread Recipe


Two dark brown copycat LongHorn Steakhouse honey wheat bread loaves with oats, sliced and served with butter and honey.
Bake up that steakhouse-style comfort at home with soft, lightly sweet honey wheat bread, rich with molasses and perfect warm with honey butter.

If you have ever sat down at LongHorn Steakhouse and reached for that first warm slice of Honey Wheat Bread, you already know the magic. It is soft, lightly sweet, a little hearty, and perfect with a swipe of butter. The outside has that deep brown color, while the inside stays fluffy and tender. This homemade version brings that same cozy steakhouse feel right into your kitchen.

This copycat LongHorn Steakhouse Honey Wheat Bread recipe is simple enough for home bakers and gives you that rich wheat flavor with a touch of honey and molasses. If you have been looking for an easy honey wheat bread recipe for family dinners, holiday meals, or just warm bread with soup, this one is a keeper.

Why People Love LongHorn Steakhouse Honey Wheat Bread

LongHorn Steakhouse has built a loyal following with bold steaks, hearty sides, and that basket of fresh bread that lands on the table like a warm welcome. While the steaks may be the star, many guests secretly wait for the bread just as much. It is one of those little touches that sticks in your memory.

The bread itself is iconic because it checks all the boxes. It is soft, slightly sweet, earthy from the wheat, and has a gentle chew that makes each bite satisfying. The honey adds floral sweetness, while molasses gives it depth and that beautiful dark color. It smells amazing too. Think warm grain, sweet honey, and fresh baked comfort.

Just to be clear, this is a copycat recipe inspired by LongHorn Steakhouse Honey Wheat Bread. It is not the restaurant’s official recipe, and it is simply our best home-style version of the classic.

Why You’ll Love This Copycat Honey Wheat Bread Recipe

  • Soft and fluffy inside with a beautiful dark crust
  • Easy to make with pantry basics
  • Perfect for beginners who want to learn homemade bread
  • Great with butter, soups, chili, and roasted meats
  • Freezer-friendly for make-ahead meals

I love serving this bread with weeknight soup because it makes a simple dinner feel special. It is also one of those recipes that makes the house smell so good that everyone starts wandering into the kitchen asking when it will be ready.

Ingredients You’ll Need

This recipe makes 2 small loaves, about 10 slices per loaf, for a total of 20 slices.

  • 2 1/4 teaspoons active dry yeast, or 1 packet
  • 1/4 cup warm water, about 105 to 110 degrees F
  • 1 cup warm milk, about 105 to 110 degrees F
  • 1/4 cup honey
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons molasses
  • 1 1/2 teaspoons salt
  • 1 cup whole wheat flour
  • 2 1/2 to 3 cups bread flour, plus more as needed
  • 1 tablespoon cocoa powder
  • 1 tablespoon sugar
  • Butter for brushing after baking, optional
  • Old-fashioned oats for topping, optional

Optional honey butter for serving:

  • 4 tablespoons softened butter
  • 1 tablespoon honey
  • Pinch of salt

Ingredient Notes and Helpful Tips

Warm liquid matters. If the water or milk is too hot, it can kill the yeast. Aim for warm, not hot. Think of it like bath water for a baby bottle.

Bread flour gives the best texture. It helps create that soft but slightly chewy steakhouse-style crumb. If you only have all-purpose flour, you can still make it work. The bread may just be a little less chewy.

Molasses is the secret to flavor. It brings a deep, almost caramel-like taste and gives the bread that signature brown color.

Cocoa powder does not make it taste like chocolate. It simply adds color and a little richness, just like in many dark restaurant breads.

Prep Time, Bake Time, Yield, and Nutrition

  • Prep time: 20 minutes
  • Rise time: 1 hour 30 minutes to 2 hours
  • Bake time: 25 to 30 minutes
  • Total time: About 2 hours 30 minutes
  • Yield: 2 small loaves, about 20 slices total

Approximate nutrition per slice:

  • Calories: 120
  • Carbs: 23g
  • Protein: 3g
  • Fat: 2g
  • Fiber: 1g
  • Sugar: 4g

Nutrition values are estimates and can vary depending on the exact brands and portion sizes used.

How to Make Copycat LongHorn Steakhouse Honey Wheat Bread

Don’t worry if bread making sounds intimidating. We’re going to take it one step at a time.

  1. Activate the yeast.
    In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes. It should look foamy on top. If it does not foam, your yeast may be old or the liquid may have been too hot or too cool.
  2. Mix in the wet ingredients.
    Add the warm milk, honey, melted butter, molasses, and salt to the bowl. Stir until well combined. The mixture should look smooth and light brown.
  3. Add the dry ingredients.
    Mix in the whole wheat flour and cocoa powder first. Then begin adding the bread flour, about 1 cup at a time, stirring after each addition. Once the dough starts pulling away from the sides of the bowl, it is ready to knead.
  4. Knead the dough.
    Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding just a little extra flour if it is too sticky. The dough should become smooth, stretchy, and slightly tacky but not wet. If you are using a stand mixer, knead with the dough hook on low speed for about 6 to 8 minutes.
  5. First rise.
    Place the dough in a lightly greased bowl. Turn it once so the top gets lightly coated too. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour to 1 hour 15 minutes.
  6. Shape the loaves.
    Punch the dough down gently to release the air. Divide it into 2 equal pieces. Shape each piece into an oval or short loaf. Place them on a parchment-lined baking sheet or into 2 greased small loaf pans. If you want, sprinkle a few oats on top and press them very lightly into the surface.
  7. Second rise.
    Cover the shaped loaves loosely and let them rise again for 30 to 45 minutes, until puffy. They may not fully double this time, and that is okay.
  8. Bake.
    Preheat your oven to 375 degrees F. Bake the loaves for 25 to 30 minutes. The tops should be deep brown, and the bread should sound hollow when tapped. For the most accurate food safety and doneness check, the center of the bread should reach about 190 to 200 degrees F on an instant-read thermometer.
  9. Brush and cool.
    Remove the bread from the oven and brush the tops lightly with butter if desired. Let the loaves cool on a wire rack for at least 20 minutes before slicing. Cutting too soon can make the inside gummy.
  10. Make the honey butter.
    Stir together softened butter, honey, and a tiny pinch of salt until smooth. Serve with warm slices of bread.

Beginner Tips for the Best Honey Wheat Bread

  • Measure flour the right way. Spoon it into the measuring cup, then level it off. Scooping straight from the bag can pack in too much flour.
  • Don’t rush the rise. Bread dough rises on its own schedule. If your kitchen is cool, it may take a little longer.
  • Use a thermometer if you can. It takes the guesswork out of both yeast and baking.
  • Keep the dough a little tacky. Dry dough makes dry bread. Soft dough makes soft bread.

If you have ever struggled with homemade bread, this is the part that usually helps the most: stop chasing a perfectly clean dough. A slightly sticky dough is often the one that bakes up soft and tender.

Easy Shortcuts and Home Kitchen Options

If you want to simplify this LongHorn bread copycat recipe even more, here are a few easy options.

  • Use a stand mixer: It cuts down kneading time and makes the process easier.
  • Use all-purpose flour: If you do not have bread flour, swap it in 1:1. The texture will still be good.
  • Make rolls instead of loaves: Divide the dough into 12 to 14 rolls and bake at 375 degrees F for about 15 to 18 minutes.
  • Bread machine option: Add the ingredients according to your machine’s directions and use the dough cycle. Shape, rise, and bake in the oven.

Making rolls is especially handy for holiday dinners. They feel a little more special, and everyone loves grabbing their own warm roll from the basket.

Allergy-Friendly and Lifestyle Modifications

One thing that can set a recipe apart is flexibility. Not everyone at the table eats the same way, and that is okay. Here are some thoughtful ways to adapt this homemade honey wheat bread recipe.

For dairy-free:

  • Use unsweetened oat milk, almond milk, or soy milk in place of dairy milk.
  • Use dairy-free butter or neutral oil instead of regular butter.
  • For the honey butter, use a plant-based butter.

For egg-free:

  • Good news, this recipe is naturally egg-free as written.

For vegan:

  • Replace the milk with a plant-based milk.
  • Use vegan butter or oil.
  • Swap the honey for maple syrup or agave.
  • Keep in mind the flavor will change slightly, but the bread will still be soft and tasty.

For gluten-free:

  • This recipe does not convert perfectly with a simple 1:1 flour swap because yeast breads rely heavily on gluten for structure.
  • For best results, use a trusted gluten-free yeast bread flour blend designed for loaf bread.
  • You may also need xanthan gum if your blend does not already include it.
  • Expect a softer dough and a somewhat different texture.

For lower sugar:

  • You can reduce the honey slightly, but do not remove it completely or the flavor and texture will change.
  • Molasses is important for color and taste, so I would keep at least 1 tablespoon.

For whole grain lovers:

  • You can increase the whole wheat flour, but do so gradually.
  • Try 1 1/2 cups whole wheat flour and 2 to 2 1/4 cups bread flour for a heartier loaf.
  • Too much whole wheat can make the bread heavy, so a little balance works best.

For paleo or grain-free:

  • This recipe is not a good fit for paleo because it relies on yeast and wheat flour.
  • If you need paleo bread, it is better to use a separate quick bread recipe built around almond or cassava flour.

For nut-free homes:

  • The bread as written is nut-free, but always check packaged ingredients like plant-based milk if you are making substitutions.

How to Store and Reheat

  • Room temperature: Store in an airtight bag or container for up to 3 days.
  • Freeze: Wrap tightly and freeze for up to 2 months.
  • Reheat: Warm slices in the microwave for about 10 seconds, or wrap in foil and heat in a 300 degree F oven until warmed through.

If freezing, I like to slice the loaf first. That way, you can grab just what you need without thawing the whole thing.

What to Serve with Honey Wheat Bread

  • Steak dinners
  • Chili
  • Potato soup
  • Chicken noodle soup
  • Roast beef
  • Salads
  • Holiday ham

It also makes a great snack all by itself. Warm slice, little butter, maybe a drizzle of extra honey. Hard to beat that.

Frequently Asked Questions

Can I make this dough ahead of time?
Yes. After the first rise, shape the loaves, cover, and refrigerate overnight. Let them sit at room temperature for 30 to 45 minutes before baking.

Why is my bread dense?
Usually that means too much flour, not enough kneading, or not enough rise time. Bread dough should feel soft and slightly tacky, not stiff.

Can I make this into dinner rolls?
Absolutely. Shape into rolls and reduce the baking time to about 15 to 18 minutes.

Do I need the cocoa powder?
It helps with color, but if you leave it out, the bread will still taste good. It just may look lighter.

Final Thoughts

This copycat LongHorn Steakhouse Honey Wheat Bread is the kind of recipe that makes dinner feel warmer and more inviting. It is simple, nostalgic, and surprisingly easy once you get started. Whether you serve it with soup, steak, or a holiday meal, it brings that restaurant-style comfort to your own table.

If you make this recipe, I would love to hear how it turned out for you. Did you make loaves or rolls? Did you add the honey butter? Leave a comment and share your tips. And if you know someone who misses that famous steakhouse bread, send this recipe their way.

Disclaimer

This is a copycat recipe inspired by LongHorn Steakhouse Honey Wheat Bread. It is not an official recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied or claimed.

Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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