Outback Steakhouse Honey Wheat Bushman Bread Copycat Recipe

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Copycat Outback Steakhouse Honey Wheat Bushman Bread Recipe


Copycat Outback Steakhouse honey wheat Bushman bread rolls on a rustic board with sliced bread, whipped butter, honey, and molasses.
Bake that warm, slightly sweet restaurant-style brown bread at home with honey, molasses, and a soft, fluffy crumb that begs for a swipe of butter.

If you’ve ever sat down at Outback Steakhouse and started reaching for that dark, slightly sweet bread before the meal even arrived, you are not alone. That warm loaf is one of the most memorable parts of the whole restaurant experience. This copycat Outback Steakhouse Honey Wheat Bushman Bread recipe brings that same soft texture, deep color, and touch of sweetness right into your own kitchen.

This is a homemade version inspired by the restaurant favorite. It is not the original recipe, but it does a wonderful job of capturing the flavor and feel of the bread so many people love. If you have been searching for Outback bread recipe, honey wheat bread copycat, or Busman bread recipe, you are in the right place.

Why Everyone Loves This Bread

Outback Steakhouse has built a loyal following in the USA with hearty steaks, big flavors, and a casual, family-friendly feel. But for many people, the bread basket is the first real highlight. That famous brown bread, often called Honey Wheat Bushman Bread, is soft, fluffy, a little earthy, and gently sweet with a rich wheat flavor.

The loaf has a tender crumb, a slightly chewy crust, and that beautiful dark brown color that makes it stand out. When served warm with whipped butter, it is hard to stop at one slice. It smells toasty and sweet, with notes of molasses and honey that make the whole kitchen feel cozy.

Since the restaurant name and dish name are associated with a well-known brand, this recipe is shared as a copycat version inspired by the restaurant classic. We are not claiming this is the original or official recipe.

What This Copycat Honey Wheat Bread Tastes Like

This homemade version is soft in the middle, slightly sweet, and full of warm wheat flavor. The honey gives it gentle sweetness, while molasses helps create that deep color and rich taste. A little cocoa powder adds depth without making the bread taste like chocolate.

Think of it like your favorite dinner roll and your favorite wheat sandwich bread meeting in the middle. It is sturdy enough for butter, but soft enough to tear apart with your hands.

Ingredients You’ll Need

This recipe uses simple pantry ingredients and standard USA measurements.

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup warm water at about 105 to 110 degrees F
  • 1 cup warm milk at about 105 to 110 degrees F
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 2 tablespoons softened butter
  • 1 1/2 cups whole wheat flour
  • 1 1/2 to 2 cups bread flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 tablespoons cornmeal for dusting, optional
  • Softened butter for brushing after baking, optional

Recipe Overview

  • Servings: 8 small rolls or 1 small loaf
  • Prep time: 20 minutes
  • Rise time: 1 1/2 to 2 hours
  • Bake time: 20 to 25 minutes
  • Total time: About 2 1/2 to 3 hours

Approximate nutrition per serving (based on 8 servings, without extra butter):

  • Calories: 190
  • Carbs: 35g
  • Protein: 5g
  • Fat: 3g
  • Fiber: 3g
  • Sugar: 7g

Kitchen Tools That Make It Easier

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or dough hook
  • Baking sheet or loaf pan
  • Clean kitchen towel or plastic wrap
  • Instant-read thermometer, if you have one

You do not need anything fancy here. A bowl, your hands, and a little patience will do the job.

How to Make Copycat Outback Honey Wheat Bushman Bread

Step 1: Wake up the yeast.

In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes. It should start to look foamy on top. If nothing happens, your yeast may be too old or the water may have been too hot or too cold.

Tip: Warm water should feel like a warm bath, not hot. If it is too hot, it can kill the yeast.

Step 2: Add the wet ingredients.

Stir in the warm milk, honey, molasses, and softened butter. Mix until everything is smooth and blended. The smell at this point is already amazing. Sweet, warm, and a little toasty.

Step 3: Mix the dry ingredients.

In a separate bowl, whisk together the whole wheat flour, 1 1/2 cups of the bread flour, cocoa powder, and salt. Stirring the cocoa into the flour first helps spread the color evenly through the dough.

Step 4: Form the dough.

Slowly add the dry mixture into the wet mixture, stirring as you go. Once the dough starts coming together, add more bread flour a little at a time if the dough is too sticky. You want a soft dough that is slightly tacky but not wet.

Step 5: Knead the dough.

Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes. If you are using a stand mixer, knead with the dough hook for about 6 to 7 minutes on low speed.

The dough should become smoother and more elastic. If you poke it gently, it should slowly spring back. That is a good sign.

Step 6: First rise.

Place the dough into a lightly greased bowl. Turn it once so the top is lightly coated. Cover with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

If your kitchen is chilly, place the bowl in an oven that is turned off with just the oven light on. That often creates a nice cozy spot for dough.

Step 7: Shape the rolls or loaf.

Punch the dough down gently to release the air. Divide into 8 equal pieces for rolls, or shape it into 1 loaf. If making rolls, shape each piece into a small oval or log. That shape looks the most like the restaurant version.

If desired, sprinkle a little cornmeal on your baking sheet before placing the dough on it. This gives a nice finish on the bottom.

Step 8: Second rise.

Cover the shaped dough and let it rise again for 30 to 45 minutes. It should look puffier and lighter.

Step 9: Bake.

Preheat your oven to 350 degrees F. Bake the rolls for 20 to 25 minutes, or until the tops are firm and the bread sounds slightly hollow when tapped.

For best food safety and doneness, bread is usually done when the internal temperature reaches about 190 to 200 degrees F.

Step 10: Finish and serve.

Brush the hot bread lightly with softened butter if you want that extra soft finish. Let it cool for at least 10 minutes before eating. Serve warm with butter, cinnamon butter, or even a drizzle of honey.

Helpful Tips for the Best Bushman Bread Copycat

  • Do not over-flour the dough. A softer dough makes softer bread.
  • Use fresh yeast. If the yeast does not foam, start over.
  • Molasses matters. It gives the bread its signature color and deep flavor.
  • Cocoa powder is for color and depth. It should not make the bread taste like dessert.
  • Warm bread is best. If serving later, reheat for a few minutes in a low oven.

Easy Shortcuts for Busy Home Cooks

If you want this recipe to fit into a busy weeknight, here are a few simple ways to make it easier.

  • Use a stand mixer: It saves time and effort during kneading.
  • Make the dough ahead: After the first rise, cover and refrigerate overnight. Let it come closer to room temperature before shaping.
  • Bake as dinner rolls: Smaller portions bake faster and are easy to serve.
  • Freeze extras: Wrap tightly and freeze for up to 2 months. Thaw and warm before serving.

If you are wondering about a bread machine, yes, that can help too. You can use the dough cycle, then shape and bake the rolls in the oven for the best texture.

Allergy-Friendly and Dietary Modifications

This section is where a lot of recipes fall short, but small changes can help more people enjoy homemade honey wheat bread.

For dairy-free:

  • Use unsweetened oat milk, soy milk, or almond milk in place of regular milk.
  • Swap the butter for dairy-free butter or a neutral oil.

For egg-free:

  • Good news, this recipe does not require eggs.

For vegan:

  • Use plant-based milk.
  • Use vegan butter or oil.
  • Replace honey with maple syrup or agave.
  • Keep in mind the flavor will be a little different, but still delicious.

For gluten-free:

  • This recipe is not easy to convert with simple one-for-one swaps because yeast bread structure depends on gluten.
  • For best results, use a trusted gluten-free bread flour blend that is made specifically for yeast baking.
  • You may need xanthan gum if your blend does not include it.
  • The texture will be different, likely a bit more delicate and less chewy.

For lower sugar:

  • You can reduce the honey slightly, but do not remove it all or the flavor profile changes a lot.
  • Try reducing the honey to 3 tablespoons and keeping the molasses as written.

For whole grain lovers:

  • You can increase the whole wheat flour a bit, but too much can make the bread dense.
  • A good rule is to keep at least half of the flour as bread flour for a softer result.

For nut allergies:

  • This recipe does not contain nuts, but always check packaged ingredients like plant-based milk if cross-contact is a concern.

What to Serve with Honey Wheat Bushman Bread

This bread goes with so many meals. It is especially good with cozy, savory dishes.

  • Steak dinners
  • Chicken soup
  • Chili
  • Pot roast
  • Salads
  • Whipped butter or cinnamon honey butter

Personally, I love serving it with a simple bowl of soup on cold evenings. There is something about tearing into warm bread while the steam rises from dinner that just feels like home.

Storage and Reheating

At room temperature: Store the bread in an airtight container or bag for up to 3 days.

In the freezer: Freeze tightly wrapped bread for up to 2 months.

To reheat: Warm in a 300 degree F oven for 5 to 8 minutes, or microwave for a few seconds if you are in a hurry.

If the bread starts to dry out a little the next day, toast it lightly and spread with butter. Problem solved.

Common Questions

Why is this bread dark?

The deep brown color comes from molasses and cocoa powder, not from burnt flour or rye.

Can I make this into one large loaf?

Yes. Just keep an eye on the baking time, since a larger loaf may need a few extra minutes.

Can I use all-purpose flour?

You can, but bread flour gives a better chewy-soft texture. All-purpose flour works in a pinch.

Can I make mini rolls?

Absolutely. Just reduce the bake time and start checking a little earlier.

Final Thoughts

This copycat Outback Steakhouse Honey Wheat Bushman Bread recipe is one of those bakes that feels extra special without being hard to make. The ingredients are simple, the steps are beginner-friendly, and the payoff is a basket of warm, sweet, soft bread that tastes like a restaurant treat.

If you try this recipe, I’d love to hear how it turned out for you. Did you make rolls or a loaf? Did you serve it with cinnamon butter? Leave a comment and share your tips. And if you know another bread lover, send this recipe their way.

Disclaimer

This recipe is a copycat recipe inspired by Outback Steakhouse Honey Wheat Bushman Bread. It is not the original recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied or claimed. Outback Steakhouse and related dish names are trademarks of their respective owners.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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