This Cheesecake Factory Brown Bread recipe tastes just like the original, but is made better with sourdough! Whole wheat flour, honey, oats, and a little cocoa powder combine to make this cozy bread that you can enjoy with any meal. Once you see how easy it is to make your own brown bread at home, this recipe will quickly become a new favorite.
Regardless of whether you like cheesecake or not, it’s pretty hard not to love the brown bread they serve before meals at the Cheesecake Factory. It’s so cozy and comforting and tastes amazing warm with butter. What’s even better is baking your own brown bread at home. Fresh out of the oven, topped with lightly toasted oats, this soft sourdough bread is perfect for chilly fall days. Try making it yourself and see how easy it is!
Tips for making this recipe:
- If you want a more sour flavor, use your starter straight from the fridge. Just know it may take longer to rise and plan accordingly.
- For fluffier loaves, feed your starter 6-10 hours before mixing your dough. This will help your dough to rise more and make your bread airier.
- Because the dough is slightly sticky, it can be tricky to shape these loaves. However, when you let them proof again after shaping them, they will expand, so it’s not critical that you shape them perfectly. They will still taste delicious!
- Store this bread in an air-tight container at room temperature. I like using a linen bread bag for this. These loaves will taste best if you eat them within 5 days.
Tools you will need
To make this bread, you’ll need a bowl, kitchen scale, baking tray, parchment paper, foil, and towel.
Ingredients you will need
- 210 grams all-purpose flour – I like using half all-purpose and half whole wheat flour, but you can adjust this ratio depending on your taste.
- 210 grams whole wheat flour – Whole wheat flour makes this bread so soft and springy!
- 100 grams sourdough starter – Make sure it’s active and bubbly.
- 3 tbsp honey – Feel free to use maple syrup instead if you like.
- 1 tbsp coconut oil – You can also use butter or olive oil as well.
- 225 ml water
- 10 grams salt – Kosher salt works well here.
- 1 tbsp cocoa powder – You won’t be able to taste this, but it does give the bread a nice dark color.
- 1/2 cup oats – You can use quick or old-fashioned oats for the topping.
How to make Cheesecake Factory Brown Bread
The night before you want to bake your bread:
Stir the all-purpose and whole wheat flour together in a bowl. Next add in the salt and cocoa powder.
Measure out the sourdough starter, honey, and coconut oil and add them to the bowl with the dry ingredients. Stir together to combine.
Finally, stir in the water, a little bit at a time, until a dough forms. It will be a bit sticky, and this is ok!
Shape the dough into a ball, place it back in the bowl, and cover and let it rise overnight.
The next morning:
Line a baking sheet with parchment paper and sprinkle flour over it. Cut 2 pieces of foil the length of your baking tray and crumple them up lengthwise. You’ll use these to keep the loaves’ shape as they proof.
Next divide your dough into three sections. Stretch out one piece into a rectangle shape. Fold both sides of the dough in to make a log. Do this two more times, then let it rest as you repeat it with the other pieces of dough.
Take one of your logs of dough and use your hands to roll it out into a longer, baguette shape. Repeat with the other two logs of dough and then sprinkle them with the oats.
Place the foil strips under the parchement paper between the loaves of bread and then cover them with a towel. Let your baguettes rise until they are puffy, about 2-4 hours, and then put them in the fridge.
At this point, I usually keep my loaves in the fridge for 2-3 hours, which gives them a nice oven spring. However, you can bake them right away if you like.
Preheat your oven to 375 degrees Fahrenheit, and use the convection setting if you have it!
Bake the bread for 20 minutes and then let them cool on a baking rack.
Looking for more sourdough recipes?
If you are, head over to the Kitchen Counter for lots of sourdough baking inspiration! Here are a few ideas to get you started:
- Sourdough Tomato Basil Bread
- Sourdough Baguettes
- Sourdough Whole Wheat Bread
- Sourdough Garlic Rosemary Bread
- Sourdough Overnight Bread
- Sourdough Focaccia
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Cheesecake Factory Brown Bread
This Cheesecake Factory Brown Bread recipe tastes just like the original, but is made better with sourdough!
Ingredients
- 210 grams all purpose flour
- 210 grams whole wheat flour
- 100 grams sourdough starter
- 3 tbsp honey
- 1 tbsp coconut oil
- 225 ml water
- 10 grams salt
- 1 tbsp cocoa powder
- 1/2 cup oats
Instructions
The night before you want to bake your bread:
1. Stir the all-purpose and whole wheat flour together in a bowl. Next add in the salt and cocoa powder.
2. Measure out the sourdough starter, honey, and coconut oil and add them to the bowl with the dry ingredients. Stir together to combine.
3. Finally, stir in the water, a little bit at a time, until a dough forms. It will be a bit sticky, and this is ok!
4. Shape the dough into a ball, place it back in the bowl, and cover and let it rise overnight.
The next morning:
1. Line a baking sheet with parchment paper and sprinkle flour over it. Cut 2 pieces of foil the length of your baking tray and crumple them up lengthwise. You'll use these to keep the loaves' shape as they proof.
6. Next divide your dough into three sections. Stretch out one piece into a rectangle shape. Fold both sides of the dough in to make a log. Do this two more times, then let it rest as you repeat it with the other pieces of dough.
7. Take one of your logs of dough and use your hands to roll it out into a longer, baguette shape. Repeat with the other two logs of dough and then sprinkle them with the oats.
8. Place the foil strips under the parchement paper between the loaves of bread and then cover them with a towel. Let your baguettes rise until they are puffy, about 2-4 hours, and then put them in the fridge.
9. At this point, I usually keep my loaves in the fridge for 2-3 hours, which gives them a nice oven spring. However, you can bake them right away if you like.
10. Preheat your oven to 375 degrees Fahrenheit, and use the convection setting if you have it!
11. Bake the bread for 20 minutes and then let them cool on a baking rack.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 119Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 217mgCarbohydrates 24gFiber 2gSugar 3gProtein 3g
I made two batches … first one is in oven now. I baked 20 mins and not much of a rise or anything . Rather small. We will see …. I have two high schoolers that will devour these . I need them to be bigger I think …
Hi Ashley,
Sorry to hear that! Sometimes if you over-proof the dough it won’t rise as well in the oven. You could also try making two loaves instead of three.
Hannah, have you ever baked this recipe as a single sandwich loaf? If so, do the measurements work for an 8×4″ loaf pan? Thank you in advance!
No, I’ve never tried baking it in an 8 x 4 inch loaf pan. Considering the amount of bread dough this produces, I would use a 9 x 5 inch loaf pan instead, or try making two smaller loaves. Hope this helps and let me know what you decide!
When doing the overnight rest, is it ok to do during the day for 8 hrs?
Yes, you can absolutely do the rest for 8 hours during the day instead of at night if you like.