- Cuisine American
- Course Side
- Prep 15 min
- Cook 25 min
- Serves 4
Ingredients
- 1 cup Organic Bread Flour
- 1 cup Organic Whole Wheat Flour
- 1 tbsp Unsweetened Cocoa Powder
- 1 tsp Sea Salt
- 1 tsp Active Dry Yeast
- 1 cup Lukewarm Water
- 2 tbsp Raw Honey
- 2 tbsp Unsulfured Molasses
- 3 tbsp Grass-fed Butter (melted)
- 2 tbsp Rolled Oats (for coating the crust)
Clean swaps
How we upgrade the restaurant version with better ingredients.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
Instructions
- In a large mixing bowl, whisk together the bread flour, whole wheat flour, cocoa powder, sea salt, and active dry yeast.
- Add the lukewarm water, raw honey, unsulfured molasses, and the melted grass-fed butter to the flour mixture.
- Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour until doubled in size.
- Punch down the dough and divide into four pieces. Roll each into a log, then roll the logs in the rolled oats to coat, and place on a parchment-lined baking sheet.
- Cover loosely and let the shaped loaves rise for another 20-30 minutes until puffy.
- Bake at 350°F (175°C) for 25-30 minutes until the loaves are deep brown and sound hollow when tapped on the bottom. Cool slightly before serving.
FAQ
Is this Cheesecake Factory-Style Bread gluten-free?
No, this recipe uses organic bread flour. For a gluten-free version, substitute the flour with a high-quality bread flour alternative blend.
Can I make this ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator before shaping and baking.
How do I store leftovers?
Store leftover bread in an airtight container or wrapped tightly in foil. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
What can I substitute for fresh rosemary if I don't have it?
You can substitute with dried rosemary, but use only half the amount (1/2 teaspoon) as dried herbs are more concentrated.
Why is this healthier than the restaurant version?
This version uses whole-food ingredients like grass-fed butter and fresh garlic instead of seed oils, preservatives, and industrial seasonings.
Why did the dough not rise properly?
Ensure your water is lukewarm (around 105°F) and not hot, as boiling water will kill the yeast. Also, ensure your yeast vial is not expired.
Cooked it?
Tap to add it to the count of cooks who made this.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.