Outback Steakhouse® is famous for many things: its steaks, blooming onions, and its…bread? Yes, its honey wheat bread is a dark loaf of flavor, and you can make it from home! Copycat Outback Steakhouse® Honey Wheat Bushman Bread has the sweetness and rich heartiness of the original, perfect for mopping up sauces and juices or just enjoying with a pat of butter. Self-proclaimed bread aficionados will find a lot to love in the Copycat Outback Steakhouse® Honey Wheat Bushman Bread.
Ingredients• 2 cups bread flour • 1 2/3 cups wheat flour • 1 tablespoon cocoa • 1 tablespoon granulated sugar • 2 teaspoons instant coffee • 1 teaspoon salt • 1 1/2 cups warm water • 2 tablespoons butter, softened • 1/2 cup honey • 2 1/4 teaspoons yeast • 75 drops red food coloring • 45 drops blue food coloring • 30 drops yellow food coloring • 1/4 cup water • cornmeal, optional, for dusting
In a large bowl, combine together the bread flour, wheat flour, cocoa, sugar, coffee and salt.
Create a well in the middle of the flour mixture. Into the well, add the warm water, butter, honey, and yeast.
Mix the red food coloring, blue food coloring, and yellow coloring with the 1/4 cup of water.
Add the food coloring mixture to the wet ingredients in the well.
With a wooden spoon, slowly start mixing the wet ingredients with the dry ingredients by pulling the dry ingredients into the wet a little at a time until a dough begins to form.
Once you can handle the dough, continue mixing it by hand and continue by kneading the dough until it is very smooth and has a consistent color, about 10 minutes.
Cover the bowl with a damp towel or plastic wrap and set it in a warm place to allow it to rise until doubled in size, about 1 hour.
Once the dough has doubled in size, use your fist to punch it down.
Divide the dough into 8 portions of equal size.
Form each piece of dough into a tubular shaped loaf about 8 inches long and 2 inches wide.
Place the loaves on one or more cookie sheets, leaving plenty of space between the loaves to allow them to rise again.
Sprinkle the entire surface of the loaves with cornmeal.
Cover the loaves on the cookie sheet(s) with plastic wrap and set them in a back in a warm location to allow it to rise again, about 1 hour.
Preheat the oven to 350 degrees F.
Uncover the dough loaves and put them in the oven.
Bake until the top begins to darkly slightly, about 20-24 minutes.
Remove the bread from the oven and slice with a sharp bread knife.