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Copycat Outback Honey Wheat Bread bushman loaves

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 6 servings
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cups warm water
  • 2.25 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 2 tablespoons butter softened
  • 1.5 cups whole wheat flour
  • 1.5 cups bread flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 3 tablespoons cornmeal for coating

Equipment

  • Stand mixer
  • Baking sheet

Method
 

  1. Dissolve the yeast and honey in the warm water and let foam 5 minutes.
  2. Add the molasses, butter, both flours, cocoa, and salt. Knead until smooth and elastic, then rise 1 hour.
  3. Divide into 6, shape into small loaves, and roll each in cornmeal.
  4. Place on a lined baking sheet and let rise 30 minutes.
  5. 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.