Before I get into the whole wheat cheesecake factory bread recipe, I wanted to announce that I recently started a small business with a friend where we are selling modern and trendy baby bibs. Here’s our first set
I have finally finished my daughter’s Halloween costume but am planning to go this weekend to pick up one last piece for it. I will post a picture in my next post. I am so excited about it. I have started on a new project which is the flower girl dress that my daughter will wear for my brother-in-law and soon to be sister-in-law’s wedding. I am actually pretty close to being done with that project too. Just have to add the sleeves and do the hem and it’ll be finished. I love sewing so much. It’s such a great stress reliever for me.
On another note, our computer decided to freak out last night and the screen is now doing some odd things. Luckily I already had some pictures on my computer that I had put together for this whole wheat cheesecake factory bread recipe, otherwise I might have had to wait a while until we got it fixed before being able to post again. Hopefully we can fix it soon!
We love this bread recipe. It’s not too complicated of a recipe and I love that I was able to find a way to make it entirely out of whole wheat flour and it still tastes just like the cheesecake factory bread. The key here is a wet/fairly sticky dough. When the dough is pretty wet it is able to rise better.
- 3½ cup slightly warm water
- 4 tbsp vegan butter, at room temperature
- 2 tbsp caramel color*
- ½ cup agave, or some other sticky sweetener
- 2 tbsp active dry yeast
- 2 tbsp cocoa
- 3 tbsp vital wheat gluten
- 2 tsp salt
- 3½ cup whole wheat flour
- 3½- 4 cups more wheat flour (I do 3½ cups)
- chopped oats for sprinkling on top
- In a standing mixer, mix together water, butter, caramel color, agave, yeast, cocoa, wheat gluten and salt. Add in 3½ cup wheat flour and mix until well combined. Let that sit for 10 minutes.
- Add in the second amount of 3½ cups wheat flour one cup at a time, mixing it in well.
- Let this sit in covered bowl for about 20-30 minutes or until it has doubled in size.
- Spray your counter or table with cooking spray and spray your rolling pin as well.
- Remove half of your dough and place on top of the oiled spot. Roll out your dough into a long rectangle and then roll the long part of the rectangle over itself until you have a roll of dough.
- Place this in your 9 inch bread pan and repeat this step with the second half of your dough.
- Allow it to rise for about 20 minutes or until it has doubled in size.
- Sprinkle your chopped oats and then bake it in your oven heated to 350 degrees for 35-40 minutes.
Hope you enjoy this whole wheat cheesecake factory bread! It’s the perfect side to any dish or even just the perfect mid-afternoon snack.
7 thoughts on “Whole Wheat Cheesecake Factory Brown Bread Recipe”
Emily Anne says:
This bread is delicious!
This is the first time I’ve baked bread that turned out so beautifully.
I didn’t change a single thing about the recipe. The only difficulty I had was in evenly dividing the dough, so I just ended up with one slightly bigger loaf that I baked for 45 minutes.
Still turned out great!
This recipe is a keeper.
Thanks so much!
Lynchburg Realtors says:
Thanks for sharing your thoughts on whole wheat cheesecake factory
I am making it now. it’s in the oven and I just have one question. How will i know if its done ????
Good question. Just let it bake for the 35 minutes and check on it. Since the bread dark in color it’s hard to tell just by looking at it, but you could touch the top and see if it bounces back..or you could always try sticking it with a butter knife and make sure it comes out clean. 35 minutes is usually enough time for mine though. Good luck!
kristin reichert says:
Thanks for visiting the blog! Vital Wheat Gluten is pretty important when baking breads with Wheat Flour. It helps give the bread its shape and texture.
See Happy Herbivore’s post on Vital Wheat Gluten at http://happyherbivore.com/2012/01/what-vital-wheat-gluten/.
Also, in terms of making half the recipe, I haven’t specifically tried doing that with this recipe. You could definitely experiment. I would think it would come out pretty similar, although you probably wouldn’t want to cut the yeast fully in half. I would probably try it with 1 1/2 tbsp in it if you were cutting the recipe in half. Let me know if you give it a try.
I am so thankful to you for posting this. I am thinking of baking this today but it’s cold outside and I don’t wanna go out :(. What if I don’t have Vital wheat gluten? can I skip just that ingredient and still get an awesome bread like yours? Can you please suggest any substitute for that.
Thanks a ton in advance
I only have one loaf pan. So Can i just half the measurements to make one bread? I just want to see how it turns out (I almost never bake so I doubt my baking skills a bit 🙁