To make Outback’s honey wheat bread, start by placing 2 1/2 cups of warm water in the bowl of a stand mixer that’s fitted with a dough hook. The water temperature should be about 100 to 110 degrees Fahrenheit. Add 1/4 cup vegetable oil, 2 tablespoons caramel color and 1/2 cup honey to the bowl. Stir it with the mixer until it is well blended.
Add 3 1/2 cups of whole wheat flour, 2 tablespoons of cocoa, 2 tablespoons of active dry yeast and 1 teaspoon of salt, and stir until fully blended, Allow this mixture to rest for 10 minutes. Stir in 2 to 3 cups of bread flour, 1 cup at a time for about 3 to 4 minutes or until the dough clings to the hook and almost clears the sides of the mixer.
Cover the bowl with greased plastic wrap, and allow the dough to rise until it is almost double in size, about 30 to 60 minutes. Divide the dough into two pieces, and cover each piece with greased plastic wrap. Let the pieces rest for five minutes. Shape each piece into a loaf, and sprinkle with rolled oats. Place each loaf into a greased 9-by-5-inch loaf pan.
Let the dough rise again until doubled, about 30 to 60 minutes. Preheat the oven to 350 degrees Fahrenheit while the dough is rising. Bake the loaves for 30 to 40 minutes.