Name: Copycat Cheesecake Factory Honey Wheat Bread
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, plus extra for kneading; 1½ cups whole wheat flour; 2 tsp cocoa powder; 1 Tbsp granulated sugar; 1½ tsp salt; 2¼ tsp instant yeast; 1¼ cups warm water; 2 Tbsp melted butter; ¼ cup molasses; ¼ cup honey; Rolled oats for topping

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I recreate the classic warm, slightly sweet honey wheat bread from Cheesecake Factory right in my own kitchen. Made with a hearty blend of whole wheat and all-purpose flours, cocoa powder, honey, and molasses, this loaf delivers that restaurant-favorite taste with a rustic oat-topped finish. Copycat Cheesecake Factory Honey Wheat Bread

Why You’ll Love This Recipe

I love how this bread fills my home with a comforting aroma of molasses and honey as it bakes. The texture is just right—soft yet substantial, perfect for spreading butter or stacking for sandwiches. It’s one of those recipes that always impresses and never lasts long on the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour, plus extra for kneading
1½ cups whole wheat flour
2 tsp cocoa powder
1 Tbsp granulated sugar
1½ tsp salt
2¼ tsp instant yeast
1¼ cups warm water
2 Tbsp melted butter
¼ cup molasses
¼ cup honey
Rolled oats for topping

directions

In a stand mixer or large bowl, I whisk together the flours, cocoa powder, sugar, salt, and yeast.
In another bowl, I mix the warm water, melted butter, molasses, and honey until combined.
I make a well in the dry ingredients and pour in the liquid mixture, stirring to form a sticky dough.
I knead by hand or with a dough hook for about 5–8 minutes until smooth and elastic, adding flour as needed.
I oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot for about 2 hours or until doubled.
I divide the dough into 3 pieces and shape them into 9-inch logs. I place them on a parchment-lined baking sheet.
I lightly moisten the tops, sprinkle oats, optionally score, cover, and let them rise another 30 minutes.
I preheat the oven to 350°F (175°C) and bake for 30 minutes until golden. I cool them on a wire rack before slicing.

Servings and timing

Yields: 3 loaves (about 12 servings)
Prep time: ~10 minutes
First rise: ~2 hours
Second rise: ~30 minutes
Bake time: ~30 minutes
Total time: ~2 hours 40 minutes

Variations

Overnight rise: After the first rise, I refrigerate the dough covered overnight for deeper flavor, then bring it to room temperature before shaping.
Espresso boost: I sometimes add 2 tsp of espresso powder with the cocoa for a richer, more complex flavor.
Mini-loaves: I shape the dough into 6–8 smaller logs and reduce the baking time to around 25 minutes.

storage/reheating

I wrap the cooled loaves tightly in plastic or foil. At room temperature, they stay fresh for 2–3 days; in the fridge, about a week. For longer storage, I freeze the loaves for up to 3 months. I thaw before reheating and warm slices in a toaster or oven at 300°F for 5–10 minutes until soft and toasty.

FAQs

Can I use active dry yeast instead of instant yeast?

I’ve used active dry yeast by blooming it in warm water with a pinch of sugar until foamy before adding it to the dough. It works just as well.

Is a bread machine an option for making this?

Yes, I use a bread machine to knead the dough, then I shape it and complete the rises and baking in the oven for better texture.

Why is there cocoa powder in the recipe?

The cocoa powder doesn’t make the bread taste like chocolate. I include it to deepen the color and add a subtle richness that mimics the original bread.

Can I freeze the loaves?

Absolutely. I slice them, freeze in zip bags, and toast slices directly from frozen or thaw briefly. It’s perfect for meal prep.

How do I know when the dough has risen enough?

I use the “finger dent test”: if I gently press the dough and the indentation doesn’t spring back, it’s ready to proceed.

Conclusion

I’m always thrilled when this bread comes out golden and oat-topped from the oven. Its sweet, nutty aroma fills the kitchen, and the texture—soft yet substantial—makes every slice irresistible. Whether I’m serving it warm with butter or using it for sandwiches, it’s a guaranteed hit. I like making it with an overnight rise for even richer flavor. Enjoy baking and savoring every bite!