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A homemade copycat recipe for Outback Steakhouse’s honey wheat Bushman bread, featuring soft crumb and a hint of sweetness from honey and molasses. This bread uses pantry staples, includes cocoa powder for color, and oats topping for a rustic finish.

  • Total Time: 1 hour 50 minutes
  • Yield: 24 servings 1x

Ingredients

Scale
  • 2 ½ cups warm water (100°-110°F)
  • 1/4 cup vegetable oil
  • 1/2 cup honey
  • 2 tablespoons molasses (dark preferred, avoid blackstrap)
  • 3 ½ cups whole-wheat flour
  • 2 tablespoons unsweetened cocoa powder (Dutch processed preferred)
  • 2 tablespoons active dry yeast
  • 1 teaspoon salt
  • 2–3 cups bread flour
  • Rolled oats (for dusting loaves)

Instructions

  1. In a stand mixer bowl fitted with a dough hook, stir together warm water, vegetable oil, honey, and molasses until fully combined.
  2. Add whole wheat flour to the wet mixture and combine.
  3. Mix in cocoa powder, yeast, and salt, stirring until blended well.
  4. Let the mixture rest for 10 minutes to activate the yeast.
  5. Gradually stir in bread flour, one cup at a time, mixing until the dough clings to the hook and nearly clears the bowl sides, about 3-4 minutes. You might not use all the bread flour.
  6. Cover the bowl with greased plastic wrap.
  7. Let the dough rise in a warm spot until it doubles in size, about 30-60 minutes.
  8. Divide the dough into two equal pieces.
  9. Cover each piece with greased plastic wrap and let rest for 5 minutes.
  10. Shape each piece into a loaf and sprinkle with rolled oats.
  11. Place the loaves in greased 9×5-inch loaf pans.
  12. Cover and let rise again until doubled, about 30-60 minutes.
  13. Preheat your oven to 350°F toward the end of the rising time.
  14. Bake the loaves for 30-40 minutes until golden and cooked through.

Notes

Molasses: Dark or regular molasses adds rich flavor; avoid blackstrap molasses as it is too bitter for this bread., Cocoa powder: Dutch processed cocoa powder is preferred for deeper color; regular cocoa powder works fine for a slightly lighter loaf., Water temperature is key: Use water between 100°F-110°F to properly activate yeast and ensure good rise., If kitchen is chilly, briefly heat oven to 350°F for 60 seconds then turn off to create a warm spot for dough rising., The bread freezes well if baked and cooled completely. Wrap tightly in plastic wrap and place inside a resealable freezer bag to prevent freezer burn., Store bread in airtight container or plastic bag at room temperature for up to 4 days to maintain softness and flavor.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 125 kcal
  • Fat: 1 g
  • Carbohydrates: 28 g
  • Protein: 4 g