Outback Steakhouse Honey Wheat Bushman Bread
Recreate the irresistible charm of Outback Steakhouse with this copycat Honey Wheat Bushman Bread recipe! Perfectly soft, slightly sweet, and packed with hearty flavors, this bread combines whole wheat flour, a hint of cocoa powder, rich molasses, and golden honey for a unique and satisfying taste. Its signature dark brown color and light cornmeal-dusted crust add rustic appeal that’s as delightful to serve as it is to eat. With simple ingredients and easy-to-follow steps, this homemade version is perfect for pairing with butter or serving alongside your favorite meals. Whether you're hosting guests or simply indulging in a weeknight treat, this homemade bread promises an authentic restaurant-style experience right from your kitchen. Keywords: Outback Steakhouse bread recipe, honey wheat bread, easy homemade bread, copycat restaurant bread recipe.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 tablespoon Sugar
- 2.25 teaspoons Active dry yeast
- 2 cups Whole wheat flour
- 2.5 cups All-purpose flour
- 2 tablespoons Cocoa powder
- 0.25 cup Molasses
- 0.25 cup Honey
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornmeal (optional, for dusting)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes, or until it becomes frothy.
Add the whole wheat flour, all-purpose flour, cocoa powder, salt, molasses, honey, and vegetable oil to the yeast mixture. Stir until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough and divide it into 4 equal parts. Shape each piece into a small loaf or oval-shaped roll.
Optional: Lightly dust a baking sheet with cornmeal, then place the shaped dough onto the sheet. This step gives the bread a slightly textured bottom.
Cover the loaves with a kitchen towel and let them rise again for about 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the loaves for 20-30 minutes, or until the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool slightly before serving. Serve warm with butter.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 123.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2804 mg | 60% | |
*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.
