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- 2 cups whole wheat flour - 1 cup all-purpose flour - 1/2 cup honey - 1/4 cup molasses - 1 teaspoon salt - 1 tablespoon instant yeast - 2 tablespoons unsweetened cocoa powder - 1 tablespoon vegetable oil - 1 1/2 cups warm water (about 110°F/43°C) - 2 tablespoons butter (for brushing) Using whole wheat flour gives the bread a nice, nutty flavor. The cocoa powder adds depth to the color and taste. Choose high-quality honey for the best sweetness. Molasses brings a rich, earthy tone, balancing the sweetness of honey. If you don't have whole wheat flour, you can use all-purpose flour instead. For a lighter taste, you can skip cocoa powder. If you want a sweeter bread, add more honey or use brown sugar. You can also replace vegetable oil with melted butter for a richer flavor. To start, grab a large mixing bowl. In it, combine 2 cups of whole wheat flour, 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, 1 tablespoon of instant yeast, and 1 teaspoon of salt. Mix these dry ingredients well with a spoon. In another bowl, whisk together 1 1/2 cups of warm water, 1/2 cup of honey, 1/4 cup of molasses, and 1 tablespoon of vegetable oil. Once mixed, slowly add the wet mix to the dry mix. Stir until you see a sticky dough form. Now, turn the dough onto a floured surface. Knead for about 8 to 10 minutes. Add a little flour if it gets too sticky. The dough should feel smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover it with a damp cloth. Set it in a warm spot. Let it rise for about 1 hour, until it doubles in size. After the dough rises, gently punch it down to release air. Move it back to a floured surface. Shape the dough into a loaf. Place it in a greased 9x5-inch loaf pan. Cover it again, letting it rise for 30 to 45 minutes. This time, it should rise above the rim of the pan. Preheat your oven to 350°F (175°C). Once ready, bake the loaf for 30 to 35 minutes. You’ll know it’s done when the top is golden brown and sounds hollow when you tap it. Remove the bread from the oven and brush the top with melted butter for a nice shine. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. You can find the full recipe for more details. To get that soft and chewy bread, kneading is key. I knead for about 8-10 minutes. This makes the dough smooth and elastic. If your dough feels too sticky, add a little flour. Make sure it is not too dry. Letting the dough rise in a warm spot makes it fluffy. Cover it well to keep it warm while it rises. I love to serve this bread warm. It pairs well with honey butter. Just spread some on a slice and enjoy! You can also serve it alongside soups or salads. For a fun twist, cut it into cubes and serve as a bread bowl for dips. To boost the taste, try adding spices. A dash of cinnamon or nutmeg adds warmth. You could also mix in herbs like rosemary or thyme. For a sweeter touch, add more honey. Experiment with different flavors to find your favorite! {{image_2}} You can make this bread even better by adding nuts or seeds. I love using walnuts or sunflower seeds. They add great crunch and flavor. To do this, simply mix in 1/2 cup of your choice when you combine the dry ingredients. This small change makes the bread hearty and fun! If you need a gluten-free option, use gluten-free flour. Many brands offer blends that work well. You can replace the whole wheat and all-purpose flour with 3 cups of gluten-free flour mix. Make sure to add 1 teaspoon of xanthan gum for the best texture. This way, everyone can enjoy Honey Wheat Bushman Bread! Enhance your bread with flavored butter spreads. A mix of softened butter with herbs or spices works wonders. Try mixing butter with garlic and parsley for a savory option. Or, add cinnamon and honey for a sweet treat. Spread it on warm slices for a tasty twist on the classic bread. For the complete recipe, check out the Full Recipe section! To store leftovers, first let the bread cool down. Wrap the bread tightly in plastic wrap or foil. This keeps it fresh. Place the wrapped bread in an airtight container. You can store it at room temperature for up to three days. If you want it to last longer, use the freezer. You can freeze Honey Wheat Bushman Bread for later. After it cools, wrap the loaf tightly. Use plastic wrap, then aluminum foil for extra protection. Label the package with the date. This bread can stay in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Unwrap the bread and place it directly on the oven rack. Heat for about 10-15 minutes. This warms it through and makes the crust nice and crisp. If you want softer bread, wrap it in foil before reheating. You can also use a microwave. Heat slices for about 15-20 seconds. Enjoy your warm bread with honey butter for that extra flavor! Outback's Honey Wheat Bushman Bread stands out for its sweet taste and soft texture. The mix of whole wheat and all-purpose flour gives it a lovely, hearty feel. Honey and molasses add depth to the flavor. Plus, the cocoa powder gives it a subtle richness. When you bake it, the smell fills your kitchen with warmth. This bread pairs well with many meals, making it a favorite among guests. Yes, you can use instant yeast instead of active dry yeast. Instant yeast works faster and doesn't need to be dissolved first. Just mix it with the dry ingredients, and you're good to go! This switch can save you time in the kitchen. To make the bread sweeter, add more honey or molasses. You could also add a bit of brown sugar. Start with one extra tablespoon, then taste the dough. Remember, a sweeter bread can balance well with savory dishes. The best way to serve this bread is warm. Slice it just before serving for the best taste. You can pair it with honey butter for a delightful touch. It also goes great with soups or salads, adding a nice contrast to your meal. Yes, you can double this recipe. Just make sure you have a large enough bowl for mixing. You might need two loaf pans for baking. Doubling the recipe lets you enjoy more of this tasty bread or share it with friends! You learned how to make Outback's Honey Wheat Bushman Bread. We covered the ingredients, from whole wheat flour to warm water. You now know the steps to prepare, rise, shape, and bake the dough. Plus, we shared tips on texture and flavor. Remember to try variations like nuts or gluten-free options. Store leftovers properly and enjoy fresh bread later. This recipe is simple and fun. You can impress family and friends with your baking skills. Enjoy your homemade bread!

Outback Steakhouse Honey Wheat Bushman Bread

If you're craving Outback Steakhouse's famous Honey Wheat Bushman Bread, this easy recipe is just for you! Discover how to make this warm, sweet bread with simple ingredients like whole wheat flour, honey, and molasses. Follow our step-by-step guide and impress your family and friends with a delicious homemade loaf. Click through to explore the full recipe and bring the delightful taste of Outback to your kitchen!
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Ingredients
  

2 cups whole wheat flour

1 cup all-purpose flour

1/2 cup honey

1/4 cup molasses

1 teaspoon salt

1 tablespoon instant yeast

2 tablespoons unsweetened cocoa powder

1 tablespoon vegetable oil

1 1/2 cups warm water (about 110°F/43°C)

2 tablespoons butter (for brushing)

Instructions
 

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, cocoa powder, instant yeast, and salt. Mix well to evenly distribute the dry ingredients.

    In a separate bowl, whisk together the warm water, honey, molasses, and vegetable oil until fully combined.

      Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough begins to form.

        Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding a little extra flour as needed, until the dough is smooth and elastic.

          Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

            Once risen, punch the dough down gently and transfer it back to a floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.

              Cover the loaf again and let it rise for another 30-45 minutes, or until it has risen just above the rim of the pan.

                Preheat the oven to 350°F (175°C).

                  Bake the loaf for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.

                    Remove the bread from the oven and brush the top with melted butter for a shiny finish.

                      Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.

                        Prep Time, Total Time, Servings: 20 mins | 2 hrs | 12 slices

                          - Presentation Tips: Serve warm with a side of honey butter for a delightful addition! Enjoy your delicious homemade Honey Wheat Bushman Bread!