Outback Honey Wheat Bushman Bread Copycat by Todd Wilbur
Recreate the magic of steakhouse dining at home with this irresistible Outback Honey Wheat Bushman Bread Copycat recipe by Todd Wilbur. Perfectly soft, slightly sweet, and richly flavored with honey, molasses, and a hint of cocoa, this homemade bread delivers a delightful taste and texture that imitates the famous restaurant classic. Made with a mix of bread flour and whole wheat flour, it boasts a hearty yet tender crumb, while the cornmeal-dusted crust adds a rustic touch. Ideal for pairing with creamy butter or serving alongside savory dishes, this bread requires just a few simple ingredients and a bit of patience for the dough to rise, making it a rewarding baking project. Whether you're hosting dinner or satisfying a craving for warm, freshly baked bread, this recipe will transport you straight to the Outback experience.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F to 115°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 0.25 cup Honey
- 2 tablespoons Molasses
- 1.5 teaspoons Salt
- 1 tablespoon Unsweetened cocoa powder
- 2 tablespoons Vegetable oil
- 3 cups Bread flour
- 1 cup Whole wheat flour
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
In a separate large mixing bowl, combine honey, molasses, salt, cocoa powder, and vegetable oil. Stir until well mixed.
Pour the yeast mixture into the bowl with the wet ingredients and mix to combine.
Gradually add the bread flour and whole wheat flour, one cup at a time, stirring after each addition. Once the dough begins to come together, transfer it to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel and let rise in a warm spot for 1 to 1.5 hours, or until the dough has doubled in size.
Punch down the dough and divide it into 2-3 equal portions, shaping each into a small loaf or elongated oval shape.
Sprinkle a baking sheet with cornmeal and place the shaped dough on top, leaving space between each loaf. Cover with a towel and let rise for another 30-45 minutes, or until slightly puffed.
Preheat your oven to 350°F (175°C) during the second rise.
Bake the bread in the preheated oven for 30-35 minutes, or until the tops are firm and the loaves sound hollow when tapped on the bottom.
Remove the bread from the oven and let cool before serving. Enjoy with butter or as a side to your favorite meal.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 482.5 g | 175% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 93.2 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
