Bread Machine Cheesecake Factory Brown Bread
Craving that distinctive brown bread from Cheesecake Factory but prefer the ease of your bread machine? This fantastic Bread Machine Cheesecake Factory Bread recipe brings that slightly sweet, subtly dark flavor right to your kitchen with minimal effort.
Servings: 12 slices
Calories: 167kcal
Equipment
- electric Bread Maker
Ingredients
- ⅓ cup warm water at 105-110℉
- ⅓ cup coffee lukewarm
- 1½ tablespoons vegetable oil
- 3 tablespoons honey
- 3 tablespoons molasses
- 2½ tablespoons unsweetened cocoa powder
- 1¼ teaspoons salt
- ½ cup whole grain pumpernickel rye flour
- ½ cup rye flour dark or medium
- 1¾ cup bread flour plus up to 2 tablespoons extra if dough too 'wet'
- 2 teaspoons active yeast
- 1 teaspoon diastatic malt Optional, but helps rye bread rise better
- 2 tablespoons rolled oats for top of loaf
Instructions
- Add the warm water, coffee, oil, honey, and molasses to the bread pan. Most bread maker models require the wet ingredients to be loaded first.⅓ cup warm water, 1½ tablespoons vegetable oil , 3 tablespoons honey, 3 tablespoons molasses, ⅓ cup coffee
- Stir the unsweetened cocoa powder into the water in the pan.2½ tablespoons unsweetened cocoa powder
- Next, add the salt, coarser pumpernickel flour, the dark rye flour, and then the bread flour. Top off with the active yeast and diastatic malt (optional).1¼ teaspoons salt, ½ cup whole grain pumpernickel rye flour, ½ cup rye flour, 1¾ cup bread flour, 2 teaspoons active yeast, 1 teaspoon diastatic malt
- Start the bread machine on either the Basic or Whole Wheat program for 1.5 lb loaf with a medium crust color.
- Be sure to use a spatula and scrape the sides of the bread pan so all the flours get pulled into the dough. If it is sticking to the sides of the pan, add the 2 extra tablespoons of flour, one at a time.
- After the second kneading, moisten the top of the proofing loaf and sprinkle generously with rolled oats. Close the lid and let the bread maker finish the program.2 tablespoons rolled oats
- When the bread maker has completed the baking cycle, remove the bread maker pan and allow to cool for about 10 minutes before tipping out to cool.
- Cool completely before slicing. Breads with rye flour will slice easier if allowed to cool.
Notes
- Try to include the diastatic malt powder, it aids in the proofing and rise for this rye based bread. Rye breads can be heavy if too much rye flour is added.
- Bread flour is recommended over all-purpose flour, as it has more gluten which helps in the rising of this bread.
Nutrition
Calories: 167kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 246mg | Potassium: 210mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
