Now you can skip the steakhouse and make this Copycat Outback Bread at home! This Honey Wheat Bushman Bread is just the accompaniment for any main dish or soup!
Earlier on my website, 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 – Copycat Outback 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
- 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 your thing then just leave it out!
What kind of bread does Outback serve?
They serve a dark honey wheat bread that is made sweet by the addition of honey and molasses. The iconic dark color of the loaf comes from 3 ingredients: cocoa powder, molasses, and caramel or brown food coloring.
Cook’s Tools – Copycat Outback Steakhouse Bread Recipe:
ONE YEAR AGO: One Pot Cajun Pasta
TWO YEARS AGO: Philly Cheesesteak Dip
THREE YEARS AGO: S’mores Cookie Pizza
Honey Wheat Bushman Bread Recipe - an Outback Steakhouse Copycat!
- 2 ½ cup warm water 100°-110°F
- 1/4 cup vegetable oil
- 1/2 teaspoon Brown gel food coloring
- 1/2 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
- cornmeal for dusting loaves
- Line 2 baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, oil, coloring, honey, and molasses until mixed well.
- Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid).
- With the mixer running on low, mix in the yeast, and then add the bread flour, one cup at a time. Once the flour is absorbed, increase the speed to medium and mix until the dough clings to the hook and the dough almost clears the sides of the bowl, about 3-4 minutes.
- Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size about 45-60 minutes.
- Divide the dough into 4 pieces. Cover each piece with greased plastic wrap, and let the dough rest for 5 minutes.
- Loosely cover the cookie sheets with greased plastic wrap, and let the dough rise until doubled, about 45-60 minutes. While the dough rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees F.
- Bake the bread for 40 minutes, rotating the pans halfway through baking. Transfer the loaves 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!
This Outback bread recipe first appeared on FFF on January 9, 2015. I have since updated the recipe and post. An original picture is below.