Copycat Outback Honey Wheat Bread (Bushman Bread)
Outback’s honey wheat bushman bread is soft, dark, and just sweet enough – and it comes to the table warm, rolled in cornmeal. This copycat recipe recreates those famous mini loaves at home.
Why You’ll Love This Recipe
- Soft, dark, and subtly sweet
- That signature cornmeal coating
- Warm mini loaves like the steakhouse
- Great with butter
Copycat Outback Honey Wheat Bread
A copycat of Outback's honey wheat bushman bread - soft, dark, subtly sweet mini loaves colored with cocoa and molasses and rolled in cornmeal.
Ingredients
Equipment
Method
- Dissolve the yeast and honey in the warm water and let foam 5 minutes.
- Add the molasses, butter, both flours, cocoa, and salt. Knead until smooth and elastic, then rise 1 hour.
- Divide into 6, shape into small loaves, and roll each in cornmeal.
- Place on a lined baking sheet and let rise 30 minutes.
- Bake at 350F for 22-25 minutes until the loaves sound hollow. Serve warm with butter.
Notes
Cocoa and molasses give the signature dark color and subtle sweetness. Rolling the loaves in cornmeal gives the authentic Outback look and texture.
Tips for the Best Outback Honey Wheat Bread
- Cocoa and molasses give the color and sweetness
- Roll the loaves in cornmeal for authenticity
- Knead until smooth for a soft crumb
- Serve warm
Storage & Reheating
Store airtight up to 3 days or freeze up to 2 months. Warm before serving.
Variations to Try
- Shape into rolls instead of loaves
- Add a tablespoon of vital wheat gluten for softness
- Brush with butter after baking
Frequently Asked Questions
Why is bushman bread so dark?
Cocoa powder and molasses give it the deep brown color and subtle sweetness – not heavy whole grain.
Can I make the dough ahead?
Yes. Refrigerate after the first rise, then shape and bake the next day.
What is the cornmeal for?
Rolling the loaves in cornmeal gives them the signature Outback look and a little texture.
