Disclosure: This post for Honey Wheat Bushman Bread Recipe – an Outback Steakhouse Copycat includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
Outback Steakhouse Honey Wheat Bushman Bread Recipe
Earlier this week I shared my version of Outback Steakhouse’s Walkabout Soup. Now you know I couldn’t share Outback’s soup recipe without sharing their famous Honey Wheat Bushman Bread!
My version tastes just like Outback’s, but the texture is a little different. My version is a bit heartier and more filling…both are things I love in a good loaf of bread, so it’s a win for me!
Cook’s Note for Outback Steakhouse Honey Wheat Bushman Bread Recipe:
- This recipe makes 4, 10-inch loaves. These loaves are bigger and heartier than Outback’s so you have a couple of options:
- Cut the recipe in half and make just 2 loaves
- o Make the entire recipe and freeze what you don’t use (this is what I do).
- The bread will keep in the freezer for up to 4 months. Here’s how I store mine: Wrap a loaf in plastic wrap followed by aluminum foil. Then place the bread in a freezer-safe plastic bag.
- To serve the bread once it’s been frozen: thaw at room-temperature for about 90 minutes (or overnight in the refrigerator). Then unwrap the bread and warm it in a 325 degree F oven for 10 minutes.
- To get that deep, rich brown color you need to use some brown food coloring. If food coloring isn’t you thing then just leave it out!
- 2 ½ cup warm water (100°-110°F)
- ¼ cup vegetable oil
- ½ teaspoon Brown gel paste coloring
- ½ cup honey
- 2 Tablespoons molasses
- 3 ½ cups whole-wheat flour
- 2 Tablespoons cocoa powder
- 1 teaspoon salt
- 2 Tablespoons active dry yeast
- 2-3 cups bread flour
- corn meal (for dusting loaves)
- parchment paper
- In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, coloring, honey and molasses until mixed well.
- Add wheat flour to water mixture.
- Add cocoa powder & salt, and stir until blended. Cover bowl loosely with plastic wrap and allow mixture to sit for 20 minutes (this will give the flour time to absorb the liquids).
- Stir in yeast, then add the bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
- Cover bowl with greased plastic wrap.
- Allow dough to rise in the bowl until doubled, about 45-60 minutes.
- Prepare 2 cookie sheets by lining them with parchment paper, set aside.
- Divide dough into 4 pieces.
- Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
- On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves, each approximately 9-10 inches long. Sprinkle with corn meal, and repeat with the remaining 2 pieces of dough.
- Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350 degrees F.
- Bake at for 40 minutes, rotating pans halfway through baking.
- Transfer leaves to a wire rack to cool at least 1 hour before serving.
Don’t forget the soup!
Check out my Outback Steakhouse Walkabout Soup Copycat Recipe!
Come enter my Le Creuset Giveaway!
I’m linking up this post for Outback Steakhouse Honey Wheat Bushman Bread Recipe at:
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