Honey Wheat Bushman Bread

Honey Wheat Bushman Bread brings the beloved Outback Steakhouse experience right to your kitchen. This copycat recipe creates four hearty loaves of dark, slightly sweet bread that's perfect for serving alongside soups, stews, or your favorite grilled entrées. The signature rich color comes from an unexpected blend of cocoa powder, molasses, and a touch of food coloring, while honey adds just the right amount of sweetness. Each bite offers a satisfying texture that's slightly heartier than the restaurant version—making it even more filling and delicious as an accompaniment to any meal.

I made this bread for a dinner party where I was serving a steakhouse-inspired meal, and my guests couldn't believe it wasn't from Outback! One friend who claims to be a "bread connoisseur" said he actually preferred my version because it was more substantial and had a better texture for sopping up juices from his steak.

Ingredients

• Warm water: Activates the yeast; should be between 105-110°F, feeling warm but not hot to the touch
• Vegetable oil: Adds moisture and helps create a tender crumb; use a neutral oil like canola
• Brown food coloring: Creates that signature dark color; optional but authentic to the Outback experience
• Honey: Provides natural sweetness; local honey offers the best flavor
• Molasses: Adds depth, color, and a complex sweetness; use unsulphured for best results
• Whole wheat flour: Gives hearty texture and nutty flavor; freshly milled if possible for best taste
• Cocoa powder: Contributes to the dark color and adds subtle complexity; use unsweetened
• Salt: Enhances all flavors and controls yeast activity; kosher salt works well
• Active dry yeast: The leavening agent; check expiration date for freshness
• Bread flour: Higher protein content creates better structure; all-purpose can substitute in a pinch
• Cornmeal: For dusting loaves before baking; adds a pleasant texture to the crust

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Cooking Instructions

Step 1:

Prepare your baking sheets - Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easier. If you don't have parchment paper, you can lightly grease the baking sheets instead, but parchment provides the most reliable non-stick surface. Set these prepared sheets aside while you make the dough. Proper preparation ensures your loaves will release easily after baking and maintain their shape.

Step 2:

Mix the wet ingredients thoroughly - In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups warm water (105-110°F), 1/4 cup vegetable oil, 1 teaspoon brown food coloring (if using), 1/2 cup honey, and 1/3 cup molasses. Mix on low speed until completely combined, about 1-2 minutes. The mixture should be uniform in color with no streaks of honey or molasses visible. The warm water helps dissolve the sweeteners and creates the optimal environment for the yeast that will be added later.

Step 3:

Incorporate the first dry ingredients - With the mixer still on low speed, add 3 cups whole wheat flour, 2 tablespoons unsweetened cocoa powder, and 1 tablespoon salt to the wet mixture. Mix until thoroughly combined, about 2 minutes, stopping once to scrape down the sides of the bowl. The mixture will be quite loose at this stage, more like a thick batter than a dough. Loosely cover the bowl with plastic wrap and let it sit for 20 minutes. This resting period allows the wheat flour to fully hydrate, which develops better flavor and texture in the finished bread.

Step 4:

Add yeast and remaining flour - After the 20-minute rest, remove the plastic wrap and turn the mixer on low speed. Add 2 tablespoons active dry yeast and then gradually add 5-6 cups bread flour, one cup at a time, waiting until each cup is mostly incorporated before adding the next. Once all flour has been added, increase the mixer speed to medium and knead for 3-4 minutes until the dough pulls away from the sides of the bowl and feels elastic. The dough should be slightly tacky but not sticky - if it's too sticky, add more flour a tablespoon at a time until the right consistency is reached.

Step 5:

First rise and shaping - Remove the dough from the mixer bowl and place it in a large, lightly oiled bowl. Cover with greased plastic wrap (the oil prevents the dough from sticking as it rises) and let it rise in a warm, draft-free spot for 45-60 minutes, or until doubled in size. After the first rise, gently punch down the dough to release excess air and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces using a bench scraper or knife. Shape each piece into an oval loaf about 10 inches long and place them on the prepared baking sheets, leaving plenty of room between loaves for expansion. Cover again with greased plastic wrap and let rise for another 45-60 minutes until noticeably puffy.

I particularly love how versatile this bread is. My favorite way to serve it is warm from the oven with a good salted butter, but it also makes incredible sandwiches the next day. The slight sweetness pairs wonderfully with savory deli meats or a hearty soup. When my nephew visited, he requested "the dark bread" for his peanut butter and jelly sandwich, and now it's a tradition whenever he comes over!

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The Secret to Perfect Color

The signature dark color of this bread comes from three key ingredients working together: cocoa powder, molasses, and brown food coloring. The cocoa powder adds depth without making the bread taste like chocolate, while the molasses contributes both color and complex flavor. If you're hesitant about using food coloring, know that it only enhances the visual appeal - the bread will still taste delicious without it, though it won't have quite the same deep mahogany color as Outback's version.

For a more natural alternative, you can substitute a tablespoon of instant espresso powder for the food coloring. This won't provide the same level of color but will add a subtle depth to both the appearance and flavor. Remember that the goal is a rich, brown bread - not a chocolate-flavored one - so these ingredients are balanced carefully to provide color without overwhelming the taste profile.

Texture and Storage Tips

This homemade version has a slightly heartier texture than the restaurant original, which actually makes it more versatile for home use. The sturdier crumb holds up beautifully to spreads and sandwich fillings without falling apart. For the best texture, avoid the temptation to add too much flour during kneading. The dough should remain slightly tacky to the touch for the optimal balance of moistness and structure.

Since this recipe makes four substantial loaves, proper storage is key. For short-term storage (2-3 days), keep the bread in a paper bag at room temperature to maintain the crust's integrity. For longer storage, wrap completely cooled loaves in plastic wrap, then aluminum foil, and place in a freezer bag. Frozen loaves will maintain quality for up to 4 months.

To revive frozen bread, thaw at room temperature for about 90 minutes, then unwrap and warm in a 325°F oven for 10 minutes. This restores the crust's crispness and makes the bread taste freshly baked. For morning toast, slice the bread before freezing and thaw individual slices as needed.

There's something deeply satisfying about pulling these dark, aromatic loaves from your oven, knowing you've recreated a restaurant favorite at a fraction of the cost. The rich color never fails to impress guests, and the slightly sweet, complex flavor makes it versatile enough to accompany almost any meal. While it may have started as an attempt to replicate Outback's famous bread, this recipe has taken on a life of its own in my kitchen – becoming a staple that my family and friends now request by name. The fact that it costs just $3.18 to make all four loaves makes it as friendly to my budget as it is to my taste buds!

Frequently Asked Questions

→ What gives this bread its dark color?

The dark color comes from a combination of cocoa powder, molasses, and whole wheat flour. Some recipes also use brown food coloring to achieve the deep color of Outback's bread, though this is optional.

→ Can I make this bread without a stand mixer?

Yes, you can mix the dough by hand. Combine the ingredients in a large bowl, then knead on a well-floured surface for about 8-10 minutes until the dough is smooth and elastic.

→ How should I store this bread?

Store completely cooled bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze the bread in a freezer bag for up to 3 months.

→ Can I use bread flour instead of whole wheat flour?

While you need the whole wheat flour for authentic flavor and texture, you could replace up to half of it with bread flour. However, the bread will be lighter in color and missing some of the characteristic nutty flavor.

→ Why does the flour mixture need to rest for 20 minutes before adding yeast?

This step, called autolyse, allows the flour to fully hydrate and begin gluten development. It results in a more developed flavor and better texture in the final bread.