Outback Steakhouse Honey Wheat Bushman Bread
Make your own delicious Outback Steakhouse Bushman bread using this simple, easy to follow recipe!
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Makes: 2 small loaves
  • 300 g (10 oz) white bread flour
  • 250 g (8 oz) wholemeal bread flour
  • 300 g (10 fl oz) lukewarm water
  • 4 tbsp (¼ cup) honey
  • 2 tbsp molasses or black treacle
  • 25 g (1 oz) melted butter
  • 1 tbsp cocoa powder
  • 1 tbsp instant coffee granules
  • 2 tsp sugar
  • 2 tsp dried yeast
  • 1½ tsp salt
  1. Dissolve the sugar, honey, molasses and coffee granules in the water. Add the yeast, stir and leave for 10 minutes for the yeast to start working.
  2. Place the flours, salt and cocoa powder in a bowl. Mix well.
  3. Make a well in the centre and add the frothy liquid together with the melted butter. Mix well to a slightly sticky dough.
  4. Turn the dough out onto a lightly-floured surface and knead well for about 10 minutes.
  5. Place the dough in a lightly-greased bowl, cover and leave in a warm place for the dough to double in size.
  6. Turn the dough out onto a surface, knock it back and knead for about 1 minute.
  7. To make 2 small loaves divide the dough in half. Shape each half into a log and place on a lightly-floured baking tray.
  8. Place the tray in a large plastic bag and leave to prove in a warm place for about 45 minutes.
  9. Make a couple of deep slashes into each loaf and bake at 180°C (360°F) fan oven, 200°C (395°F) conventional oven for 25-30 minutes.
  10. Remove from the oven and place on a wire rack to cool.
If you want your bread to look darker you can add some caramel colouring or food colouring. Red liquid food colouring works quite well as it is rarely bake-stable and turns brown during baking.

This is the kind of bread you serve with soup or let people graze on before a meal. Serve it with butter or a 50:50 mix of softened butter and sour cream whipped together and chilled. It goes well with a strong-flavoured cheese too!