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Outback Steakhouse Honey Wheat Bushman Bread (Copycat)

Recreate the iconic dark, slightly sweet, and unbelievably soft Bushman Bread from Outback Steakhouse right in your own kitchen. This recipe delivers that perfect blend of honey, molasses, and whole wheat flour.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 2 loaves
Course: Appetizer, Bread, Side Dish
Cuisine: American, Australian-Inspired
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 1/4 tsp Active Dry Yeast (1 standard packet)
  • 1 1/4 cup Warm Water (105-115°F / 40-46°C)
  • 1/4 cup Honey
  • 1/4 cup Dark Molasses (unsulphured)
  • 2 tbsp Unsweetened Cocoa Powder (natural, not Dutch-processed)
  • 1 tsp Fine Sea Salt
  • 2 1/2 cups All-Purpose Flour (plus more for dusting)
  • 1 1/2 cups Whole Wheat Flour
  • 1 tbsp Vegetable Oil (for greasing bowl)
For the Topping (Optional)
  • 2 tbsp Melted Butter
  • 1 tbsp Honey

Equipment

  • Large Mixing Bowl
  • Stand Mixer (optional, with dough hook)
  • Measuring cups and spoons
  • Rubber Spatula
  • Plastic wrap
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Method
 

Activate Yeast
  1. In a large mixing bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Mix Wet Ingredients
  1. Stir in the honey, molasses, cocoa powder, and salt into the foamy yeast mixture until well combined.
Add Dry Ingredients & Knead
  1. Gradually add the all-purpose flour and whole wheat flour, one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook. Knead on low speed for 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
First Rise
  1. Lightly grease a clean large bowl with vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape Loaves
  1. Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface and divide it into two equal portions. Shape each portion into a tight oval or round loaf. Place the loaves on a baking sheet lined with parchment paper, leaving space between them.
Second Rise
  1. Loosely cover the shaped loaves with plastic wrap or a light kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until noticeably puffed up.
Bake
  1. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake the loaves for 25-30 minutes, or until the internal temperature reaches 200-210°F (93-99°C) and the crust is firm. The loaves will be dark due to the molasses and cocoa.
Optional Honey Butter Glaze
  1. For an extra touch, while the bread is still warm from the oven, whisk together the melted butter and 1 tablespoon of honey. Brush generously over the tops of the hot loaves.
Cool and Serve
  1. Transfer the baked loaves to a wire rack to cool completely before slicing and serving. Enjoy with softened butter or a honey-butter spread.

Notes

The total elapsed time for this recipe, including rising, is approximately 2.5 to 3 hours. Using dark molasses is key for the signature deep color and flavor of Bushman Bread. Make sure your cocoa powder is natural, not Dutch-processed, as it interacts better with baking soda/powder (though this recipe uses yeast). Store leftover bread at room temperature in an airtight container for up to 3-4 days, or freeze for longer storage.