Introduction to Outback Steakhouse Honey Wheat Bushman Bread
Before the sizzling steaks, before the loaded baked potatoes, and even before the famous Bloomin’ Onion, there is the bread. The dark, deceptively simple-looking loaf arrives at your table, warm and nestled in a checkered paper napkin, accompanied by that unmistakable golden whipped butter. This is the Outback Steakhouse Honey Wheat Bushman Bread, and it is more than just a complimentary starter; it is a culinary icon, a sensory trigger for millions, and arguably one of the most famous restaurant breads in the world. Its deep brown, almost black crust, dusted lightly with flour, gives way to an interior that is impossibly soft, chewy, and surprisingly sweet.
Why Is This Outback Steakhouse Honey Wheat Bread So Popular?
The cult-like following of the Outback Steakhouse Honey Wheat Bread is a phenomenon built on several psychological and culinary pillars. First and foremost is the powerful element of “free” and unexpected generosity. As a complimentary starter, it arrives without cost, immediately creating a positive impression and a sense of value before the meal even begins. This act of giving sets a warm, hospitable tone for the entire dining experience. Secondly, it is a masterclass in sensory appeal. The presentation is rustic and inviting. The aroma is warm, yeasty, and sweet. The taste is a unique and memorable combination of flavors not commonly found in a simple bread basket. The texture—a slightly crisp crust giving way to a pillowy, moist crumb—is pure tactile pleasure.
Furthermore, its popularity is rooted in nostalgia and consistency. For decades, this bread has been a constant, reliable joy for patrons. It evokes memories of family celebrations, first dates, and casual dinners with friends. The experience is reliably the same at every Outback location, creating a deep-seated sense of comfort and familiarity. Finally, there is the genius of the accompanying butter. The bread is intrinsically linked to its partner: the soft, lightly salted, whipped butter that is spreadable the moment it hits the warm bread. The combination is synergistic, creating a flavor and texture experience that is far greater than the sum of its parts. It’s a one-two punch of comfort that is incredibly difficult to resist.
Why You’ll Love This Copycat Recipe:
You will adore this homemade version because it unlocks the secret behind this legendary bread, allowing you to enjoy it anytime the craving strikes. You will love the profound sense of accomplishment that comes from pulling a dark, beautiful, and fragrant loaf from your own oven that tastes just like (or even better than) the restaurant’s. You will appreciate the superior freshness and quality of using ingredients you know and trust, without any preservatives. The process of bread-making is therapeutic and rewarding; the act of kneading, watching the dough rise, and filling your home with the smell of baking bread is a simple, profound joy. This recipe is also highly reliable and detailed, guiding you through every potential pitfall to ensure a perfect loaf every time. Ultimately, you will love the ability to impress family and friends with your baking prowess, serving them a warm slice of nostalgia that will have them convinced you’ve uncovered Outback’s best-kept secret.
Here’s what you’ll need:
For the Bread Dough:
- 2 ¼ tsp (1 packet) Active Dry Yeast: The living organism that makes the bread rise, creating air pockets and that characteristic bread texture.
- 1 ½ cups Warm Water (around 110°F/43°C): The temperature is critical. Too hot and it will kill the yeast; too cold and it won’t activate properly. It should feel like warm bath water.
- ½ cup Honey: Provides the primary sweet, floral flavor. Use a good-quality honey for the best taste.
- 2 tbsp Unsalted Butter, melted: Enriches the dough, contributing to a tender crumb and a softer crust.
- 2 tbsp Unsweetened Cocoa Powder: The secret ingredient. It does not make the bread taste like chocolate; instead, it provides the deep, dark brown color and adds a subtle, roasted depth of flavor.
- 2 tbsp Molasses: This is non-negotiable for the authentic flavor. It gives the bread its signature, robust caramel-like sweetness and dark color.
- 1 ½ tsp Kosher Salt: Balances the sweetness and enhances all the other flavors.
- 2 cups Bread Flour: Bread flour has a higher protein content than all-purpose, which develops more gluten and gives the bread its wonderful, chewy texture.
- 1 ½ – 2 cups Whole Wheat Flour: Start with 1 ½ cups. The whole wheat flour provides the nutty flavor and characteristic heartiness. You will likely need more during kneading.
For the Topping & Serving:
- 1-2 tbsp Cornmeal: For dusting the pan, giving the bottom crust a delightful texture and preventing sticking.
- All-Purpose Flour for Dusting: For shaping the loaf and creating that classic flour-dusted look.
- 1 batch Whipped Honey Butter (recipe below): The essential companion.
For the Whipped Honey Butter:
- ½ cup (1 stick) Unsalted Butter, softened to room temperature: Soft butter is key to a light, fluffy whip.
- 2 tbsp Honey: To sweeten the butter and complement the bread.
- 1 tbsp Powdered Sugar: Dissolves easily and adds a touch of sweetness without grittiness.
- A pinch of Salt: To balance the sweetness and make the flavors pop.
How to Make Outback Steakhouse Honey Wheat Bread:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Outback Steakhouse Honey Wheat Bread. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Activate the Yeast
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine the warm water, honey, and the packet of active dry yeast. Stir gently and let it sit for 5-10 minutes. You will know it’s ready when the mixture becomes frothy, bubbly, and has a distinct “yeasty” aroma. This “proofing” step is crucial to ensure your yeast is alive and active.
Step 2: Create the Base Dough
To the yeast mixture, add the melted butter, cocoa powder, molasses, and kosher salt. Mix on low speed (or with a wooden spoon) until combined. It may look a bit separated at first, but it will come together. Add the 2 cups of bread flour and mix until a smooth, wet batter forms.
Step 3: Incorporate the Whole Wheat Flour
With the mixer on low, begin adding the whole wheat flour, ½ cup at a time. Start with 1 ½ cups. Once the dough starts to pull away from the sides of the bowl and forms a ball, you have added enough. The dough should be soft and slightly sticky, but manageable. It should not be overly dry or stiff.
Step 4: Knead to Perfection
Continue to knead the dough with the mixer on medium-low speed for 5-7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and springs back slowly when you poke it with your finger.
Step 5: The First Rise
Form the dough into a ball. Lightly oil a large bowl with a neutral oil like canola or vegetable oil. Place the dough in the bowl, turning it once to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free place to rise for 1 to 1 ½ hours, or until it has doubled in size.
Step 6: Shape the Loaf
Once doubled, punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape it into a round or oval loaf, similar to the shape you get at the restaurant. Generously sprinkle a baking sheet with cornmeal. Place the shaped loaf on the prepared baking sheet.
Step 7: The Second Rise and Bake
Cover the shaped loaf loosely with plastic wrap and let it rise again in a warm place for about 45-60 minutes, until it has puffed up noticeably. While it rises, preheat your oven to 350°F (175°C). Just before baking, dust the top of the loaf lightly with all-purpose flour and, if you like, make a few shallow slashes on top with a sharp knife or razor blade (a lame). Bake for 25-35 minutes, until the crust is dark brown and the bottom of the loaf sounds hollow when tapped. An internal thermometer should read 190-200°F (88-93°C).
Tips for Success:
- Yeast is Key: Ensure your yeast is not expired. The warm water must be between 105-115°F for optimal activation.
- Don’t Over-Flour: The biggest mistake in bread-making is adding too much flour, which results in a dense, dry loaf. The dough should be tacky but not stick to your clean, floured hands excessively.
- The Windowpane Test: To check if you’ve kneaded enough, take a small piece of dough and gently stretch it. It should form a thin, translucent “windowpane” without tearing immediately. This indicates good gluten development.
- Create a Warm Rising Spot: If your kitchen is cool, place the covered bowl of dough in an oven with the light on (but the oven OFF) or on top of a preheating dryer.
- Cooling is Crucial: As tempting as it is, resist cutting the bread while it’s piping hot. The internal structure is still setting. Let it cool on a wire rack for at least 20-30 minutes.
Equipment Needed:
- Stand Mixer with Dough Hook (highly recommended) or a large mixing bowl for hand-kneading
- Measuring Cups and Spoons
- Large Bowl (for rising)
- Plastic Wrap or Kitchen Towels
- Baking Sheet
- Cooling Rack
- Electric Mixer or Whisk (for the honey butter)
Variations of Outback Steakhouse Honey Wheat Bread:
- Knots or Rolls: Instead of one large loaf, divide the dough into 8-10 equal pieces, roll them into ropes, and tie them into knots. Bake for 15-20 minutes.
- Seeded Loaf: Before the final rise, brush the loaf with an egg wash (1 egg beaten with 1 tbsp water) and sprinkle with a mixture of rolled oats, sunflower seeds, and flax seeds.
- Coffee-Infused: For an even deeper, roasted flavor, substitute ½ cup of the warm water with strongly brewed, cooled coffee.
- Dairy-Free Version: Replace the melted butter in the dough with an equal amount of a neutral oil like avocado or canola oil. Use a plant-based butter for the honey butter.
Serving Suggestions for Outback Steakhouse Honey Wheat Bread:
Serve this bread warm, sliced into thick, generous chunks. It is absolutely mandatory to serve it with the homemade Whipped Honey Butter (simply beat all ingredients together with an electric mixer until light and fluffy). It is the perfect starter for any steakhouse-style meal at home, whether you’re grilling ribeyes or preparing a prime rib. It also makes for an incredible base for sandwiches, especially with roasted turkey, Swiss cheese, and a tangy honey mustard.
Prep Time: 25 minutes (plus 2 hours rising)
Cooking Time: 30 minutes
Total Time: 2 hours 55 minutes
Servings: 1 large loaf (8-10 servings)
Nutritional Information (Estimated per slice, without butter):
- Calories: ~210
- Protein: 6g
- Sodium: 250mg
- Sugar: 12g
- Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
FAQs about Outback Steakhouse Honey Wheat Bread:
Q: Can I make this bread without a stand mixer?
A: Absolutely. While a stand mixer makes it easier, this bread can be successfully made by hand. Simply use a large wooden spoon to combine the ingredients and then knead on a floured surface for 8-10 minutes until smooth and elastic.
Q: Why did my bread not rise?
A: The most common culprit is dead yeast. Ensure your yeast is fresh and your water was the correct temperature. Another reason could be that your rising environment was too cold.
Q: My bread is too dense. What happened?
A: This is usually due to over-measuring the flour, killing the yeast with water that was too hot, or not letting it rise for long enough. Measure your flour by spooning it into the cup and leveling it off, rather than scooping.
Q: Can I make this dough ahead of time?
A: Yes! After the first rise, punch down the dough, place it in an oiled bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, let it come to room temperature, shape it, let it have its second rise, and bake.
Q: How do I store leftover bread?
A: Once completely cool, store the bread in a plastic bag at room temperature for 2-3 days. For longer storage, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature and re-warm in the oven.
Final Thoughts:
The Outback Steakhouse Honey Wheat Bushman Bread is a legend for a reason. It proves that the simplest offerings can often be the most memorable part of a meal. By recreating it at home, you are not just baking bread; you are capturing a feeling. The process is a rewarding journey that transforms humble ingredients like flour, honey, and yeast into a dark, beautiful, and irresistibly fragrant loaf that is the very embodiment of comfort. The moment you pull it from the oven, slice into its soft interior, and slather it with a generous dollop of whipped honey butter, you will understand its enduring magic. It’s a taste of nostalgia, a triumph of home baking, and a guaranteed way to make any meal feel like a special occasion. So, preheat your oven and get ready to create your own legendary loaf.
