Outback Steakhouse Honey Wheat Bushman Bread Copycat

Outback Steakhouse’s warm honey wheat bushman bread with whipped butter is a restaurant legend. This copycat recipe captures the exact molasses, cocoa, and honey balance.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tbsp sugar
• 1/4 cup dark molasses
• 1/3 cup honey
• 2 tbsp cocoa powder
• 2 cups whole wheat flour
• 2 to 2 1/2 cups bread flour
• 1 1/2 tsp salt
• 2 tbsp softened butter
• Cornmeal for dusting
• Whipped Honey Butter: 1/2 cup softened butter + 2 tbsp honey

Instructions

1. Combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until frothy.
2. Whisk in molasses, honey, cocoa powder, and softened butter.
3. Add whole wheat flour, salt, and gradually add bread flour until a soft, slightly sticky dough forms. Knead for 8 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down dough and divide into 4 equal oblong mini-loaves. Roll loaves in cornmeal and place on a parchment-lined baking sheet. Cover and rise 40 minutes.
6. Preheat oven to 350°F (175°C). Bake loaves for 20–25 minutes until hollow when tapped.
7. Brush warm loaves with melted butter and serve with whipped honey butter!