How To Make The Bread From Outback: The Definitive Copycat Bushman Loaf Guide

Recreating Outback Steakhouse’s iconic Bushman bread requires balancing high-protein bread flour with whole wheat flour, enriched with dark honey, blackstrap molasses, and Dutch-process cocoa powder for its signature mahogany hue. Achieving the restaurant-quality texture relies on maintaining a 64% dough hydration level, proofing at 78°F to 82°F, and baking until the internal temperature reaches exactly 190°F. The finished mini-loaves feature a sweet, earthy crust dusted with coarse yellow cornmeal and a tender, soft crumb.

Baker’s Setup, Ingredients, and Equipment Essentials

Before initiating the dough matrix, gather precision tools and bakery-grade ingredients. Standardizing measurements by mass (grams) rather than volume prevents density fluctuations and ensures consistent crumb structure across batches.

Essential Baking Gear and Tools

• Digital Kitchen Scale: Accurate to 0.1 grams for measuring flour, yeast, and salt.
• Instant-Read Stem Thermometer: Crucial for monitoring liquid temperatures and internal crumb doneness.
• Stand Mixer with Dough Hook: A 5-quart or 6-quart bowl capacity capable of sustained medium-speed kneading.
• Coated Half-Sheet Baking Pans: Heavy-gauge aluminum pans lined with non-stick silicone baking mats or parchment paper.
• Bench Knife / Dough Scraper: For precise portioning without tearing gluten strands.
• Pastry Brush: Silicone brush for applying warm water and melted butter post-bake.

Mandatory Ingredient Standards

• Hard Red Winter Whole Wheat Flour: Provides the rustic base and nutty depth.
• Unbleached High-Protein Bread Flour (12.7% protein): Essential for building a strong gluten network capable of rising despite heavy wet sweeteners.
• Unsweetened Dutch-Process Cocoa Powder: Neutralized acidity that imparts deep brown color without adding chocolate flavor.
• Dark Honey and Blackstrap Molasses: Dual-sweetener system responsible for moisture retention (hygroscopic properties) and distinct caramel undertones.
• Instant Active Dry Yeast (Saccharomyces cerevisiae): Fast-acting strain optimized for enriched doughs.
• Coarse Yellow Cornmeal: Authentic exterior crust dusting material.

Operational Benchmarks

• Active Preparation Time: 30 minutes
• Fermentation & Proofing Time: 1 hour 45 minutes
• Bake Time: 20 to 24 minutes
• Estimated Batch Cost: $4.50 – $6.00 USD (yields 4 mini-loaves)

Master Execution Guide for Outback Style Honey Wheat Bread

Step 1: Liquid Attenuation and Yeast Activation

Achieving correct water temperature dictates yeast kinetics and metabolic activity. Standard tap water must be filtered to remove chlorine, which can inhibit fermentation yeast growth.

1. Measure 280 grams of filtered water and heat it to precisely 105°F – 110°F (40°C – 43°C). Temperatures exceeding 120°F (49°C) will denature yeast proteins and kill the culture.
2. In the bowl of your stand mixer, whisk together the warm water, 7 grams (1 packet) of instant active dry yeast, and 15 grams of dark brown sugar.
3. Allow the liquid mixture to rest undisturbed for 7 to 10 minutes. A thick, foamy head (krausen) measuring at least 1/2 inch must form on the surface, confirming full yeast viability.

Warning: If the yeast mixture remains flat, liquid-thin, and inactive after 10 minutes, discard it immediately. Using dead yeast yields dense, brick-like bread.

Step 2: Formulating the Hydration Matrix and Color Infusion

The signature dark brown aesthetic relies on precise chemical balance. The cocoa powder must be thoroughly hydrated in wet ingredients to prevent dry pocketing and uneven discoloration.

1. Into the activated yeast mixture, pour 50 grams of dark honey, 35 grams of blackstrap molasses, and 28 grams of melted, unsalted butter cooled to 90°F (32°C).
2. Whisk vigorously for 45 seconds until all viscid syrups fully dissolve into a dark liquid base.
3. In a separate bowl, sift together 200 grams of high-protein bread flour, 180 grams of whole wheat flour, 10 grams of Dutch-process cocoa powder, and 7 grams of fine sea salt. Sifting eliminates cocoa clumps and aerates the dry components for uniform hydration.

Step 3: Kneading and Gluten Development

Enriched doughs containing high sugar and fat contents delay gluten development. Extended mechanical kneading is mandatory to achieve the structure required to lift heavy wheat bran particles.

1. Attach the bowl to the stand mixer fitted with the dough hook attachment. Set to Speed 1 (lowest setting) and gradually add the sifted dry mixture over 2 minutes until a shaggy dough forms.
2. Increase mixer speed to Speed 2 (medium-low) and knead continuously for 8 to 10 minutes.
3. Perform the Windowpane Test: Pinch off a golf-ball-sized portion of dough and gently stretch it from the center outwards using both hands. If the dough stretches into a translucent membrane without tearing, gluten development is complete.
4. If the dough breaks immediately, knead for an additional 2 to 3 minutes on Speed 2 and re-test. The final dough target temperature should read between 78°F and 82°F (25°C – 28°C).

Pro-Tip: If the dough sticks aggressively to the sides of the bowl after 6 minutes of kneading, add high-protein bread flour strictly 1 tablespoon at a time. The final dough should feel tacky to the touch but must cleanly peel away from the bowl walls.

Step 4: Primary Bulk Fermentation

Bulk proofing builds organic acids (lactic and acetic), enhancing flavor complexity and crumb elasticity.

1. Lightly coat a large glass or food-grade plastic bowl with 5 milliliters of neutral oil (canola or grapeseed).
2. Transfer the kneaded dough ball into the oiled bowl, rolling it once to coat the entire exterior surface with a thin oil barrier that prevents skin drying.
3. Cover the bowl tightly with food-grade plastic wrap or a damp linen towel.
4. Place the bowl in a draft-free environment maintained at 78°F to 82°F (25°C – 28°C) for 60 to 75 minutes, or until the dough strictly doubles in total volume.

Step 5: Portioning, Shaping, and Cornmeal Coating

Replicating the iconic Outback presentation requires shaping small, smooth, oblong mini-loaves coated with yellow cornmeal prior to final proofing.

1. Punch down the risen dough in the center to release built-up carbon dioxide gas bubbles.
2. Invert the dough onto a clean, unfloured work surface. Using a digital scale and bench knife, divide the dough into 4 equal portions weighing approximately 180 to 185 grams each.
3. Working with one portion at a time, flatten the dough into a 6x4-inch rectangle. Fold the top long edge down to the middle, then roll the top edge downward to form a tight, smooth cylinder roughly 6 to 7 inches long with tapered ends.
4. Roll the bottom seam firm against the counter to seal the loaf completely.
5. Spread 50 grams of coarse yellow cornmeal evenly across a shallow tray.
6. Lightly spray each shaped cylinder with water using a fine mist bottle, then gently roll each loaf in the cornmeal tray until all sides—except the flat bottom seam—are uniformly coated.
7. Place the shaped, cornmeal-crusted mini-loaves onto a parchment-lined sheet pan, leaving at least 3 inches of clearance between each loaf.

Step 6: Secondary Proofing and Baking

Final proofing expands the internal air pockets, while exact baking parameters set the starch structure without drying out the crumb.

1. Loose cover the mini-loaves with a light sheet of plastic wrap coated with non-stick cooking spray. Allow to proof at room temperature for 35 to 45 minutes until expanded by roughly 75% (loaves should spring back slowly when gently pressed with a fingertip).
2. Preheat your oven to 350°F (175°C) with an oven rack positioned in the middle third.
3. Transfer the pan to the preheated oven and bake for 20 to 24 minutes.
4. Check internal doneness at the 20-minute mark using an instant-read probe thermometer inserted into the geometric center of a loaf. The core temperature must read between 190°F and 200°F (88°C – 93°C).
5. Remove from the oven and immediately brush the hot tops of the loaves generously with 30 grams of melted unsalted butter. Allow the loaves to rest on a wire cooling rack for a minimum of 15 minutes before slicing. Serve alongside whipped salted butter combined with dark honey.

Recipe Formulation & Baker's Percentages

In professional baking, ingredients are measured relative to total flour weight (100%). The table below outlines the exact formula parameters required to recreate the Outback Steakhouse style Bushman loaf structure.

Troubleshooting Common Baking Failures and Dough Defects

Pale Crust Color and Missing Dark Hue

• Root Cause: Omission of Dutch-process cocoa powder or using light honey/light molasses substitutes. Excessive proofing can also cause yeast to consume all free sugars, leaving none for the Maillard reaction.
• Actionable Fix: Ensure precise usage of blackstrap molasses and unsweetened Dutch cocoa powder. If using natural non-alkalized cocoa, add 0.5 grams of baking soda to normalize pH. Keep bulk fermentation strictly under 75 minutes at 80°F.

Dense, Heavy, or Gummy Crumb Interior

• Root Cause: Under-kneading resulting in poor gluten formulation, insufficient proofing time, or slicing the bread while still hot (which causes steam collapse and starch gel ruin).
• Actionable Fix: Execute the full 8-to-10-minute mechanical knead and verify gluten development via the windowpane test. Always verify that internal temperatures reach at least 190°F (88°C) before pulling loaves from the oven. Let loaves cool for 15 minutes prior to cutting to allow starch structures to stabilize.

Flat, Sunken, or Collapsed Mini-Loaves

• Root Cause: Over-proofing during the secondary rise step. Excess gas pressure stretches gluten beyond its elastic limit, causing structural collapse when exposed to oven heat.
• Actionable Fix: Limit final secondary proofing to 45 minutes maximum. Perform the finger-dent test: press the dough 1/2 inch deep; if the indentation springs back slowly and leaves a tiny impression, it is ready for the oven.

Overly Bitter or Harsh Chocolate Aftertaste

• Root Cause: Excessive cocoa powder volume or using natural (acidic) cocoa powder instead of Dutch-processed cocoa powder.
• Actionable Fix: Strictly limit cocoa powder to 2.5% - 2.6% of total flour weight (no more than 10 grams per 380 grams of total flour). Ensure Dutch-process cocoa is used, as its processing lowers acidity and removes sharp, bitter tannins.

Frequently Asked Questions

Why is Outback Steakhouse bread so dark brown?

The signature dark color comes from a balanced blend of dark blackstrap molasses, dark brown sugar, and unsweetened Dutch-process cocoa powder. Contrary to popular belief, pumpernickel flour or artificial food dyes are not required to achieve this rich brown color.

What kind of butter is served with Outback bread?

Outback Steakhouse serves a sweet whipped honey butter alongside its warm loaves. You can easily make this at home by whipping 115 grams (1 stick) of softened salted butter with 30 grams of pure honey and 15 grams of powdered sugar using a hand mixer on high speed for 3 minutes until light and fluffy.

Can I make this copycat bread recipe without a stand mixer?

Yes, you can knead this dough by hand, though it requires extra physical effort due to the sticky nature of honey and molasses. Knead vigorously on an unfloured surface for 12 to 15 minutes using a stretch-and-fold method until the dough passes the windowpane test.

How do I store and reheat copycat Outback Bushman bread?

Store cooled mini-loaves in an airtight plastic bag at room temperature for up to 3 days. To reheat and restore the soft crust, wrap the loaf tightly in aluminum foil and warm it in a preheated oven at 325°F (165°C) for 8 to 10 minutes, brushing with fresh melted butter right before serving.

Perfect Your Steakhouse Dining Experience at Home

Mastering this Outback copycat bread recipe allows you to bring authentic steakhouse quality directly to your home kitchen. Pair these warm honey wheat mini-loaves with whipped honey butter, grilled steaks, and baked potatoes for the ultimate restaurant-style dinner.