Name: Outback Steakhouse Honey Wheat Bushman Bread
Prep time: PT-484724H25M49S
Cook time: 25 min
Total time: PT-484724H10M49S
Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast; 1 1/4 cups warm water (110°F); 1/4 cup honey; 1/4 cup molasses; 2 tablespoons vegetable oil; 2 cups whole wheat flour; 1 1/2 to 2 cups bread flour (or all-purpose flour); 2 tablespoons cocoa powder; 1 teaspoon salt; 1 tablespoon cornmeal (for dusting)

Ingredients

Scale

For the Dough:

2 1/4 teaspoons (1 packet) active dry yeast
1 1/4 cups warm water (110°F)
1/4 cup honey
1/4 cup molasses
2 tablespoons vegetable oil
2 cups whole wheat flour
1 1/2 to 2 cups bread flour (or all-purpose flour)
2 tablespoons cocoa powder
1 teaspoon salt

For the Topping:

1 tablespoon cornmeal (for dusting)

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water and honey, then sprinkle in the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. This step ensures your yeast is active and will help the bread rise properly.

Step 2: Mix the Wet Ingredients

Once the yeast is activated, stir in the molasses and vegetable oil until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, 1 1/2 cups of bread flour, cocoa powder, and salt. The cocoa powder helps achieve the signature dark brown color.

Step 4: Form the Dough

Slowly add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until a sticky dough forms. If the dough is too wet, gradually add more bread flour (up to 2 cups total) until it comes together into a soft, slightly tacky dough.

Step 5: Knead the Dough

Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on low speed for 5 to 6 minutes.

Step 6: First Rise

Place the dough into a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 7: Shape the Loaves

Punch down the risen dough and divide it into two equal portions. Shape each portion into an oval or log shape, about 8 inches long. Lightly sprinkle cornmeal on a baking sheet and place the shaped loaves on top.

Step 8: Second Rise

Cover the shaped loaves loosely with plastic wrap or a towel and let them rise again for about 30 minutes until slightly puffed.

Step 9: Bake the Bread

Preheat the oven to 350°F (175°C). Once the loaves have risen, bake them for 22 to 25 minutes, or until the crust is firm and the bread sounds hollow when tapped on the bottom.

Step 10: Cool and Serve

Remove from the oven and allow the loaves to cool slightly before slicing. Serve warm with butter for an authentic Outback experience!

Prep Time: 15 minutes
Rise Time: 1.5 to 2 hours
Cook Time: 25 minutes

Nutrition

Calories: 190
Sugar: 7g
Fat: 3g
Carbohydrates: 35g
Fiber: 4g
Protein: 5g