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Outback Steakhouse Bushman Bread Recipe (with Molasses and Rye Flour)

By : | 1 Comment | On : December 18, 2012 | Category : Outback Steakhouse, Restaurant Recipes

Outback Steakhouse Bushman Bread

Outback Steakhouse has been serving up this warm delicous dark loaf of bread for many years and people can’t get enough of it. If you’ve never been there, you know the Outback Steakhouse Bushman Bread has a nice crunchy exterior with a warm and airy inside that’s perfect for holding lots of melted butter.  The flavor is subtle and distinct without being overpowering.  If you’ve never tried this bread, make up a loaf or two tonight and see what your family and or friends think of it.

This is the recipe I originally posted before switching to one that I felt people liked a lot more.  If you’re looking for the one using the coffee,  you can find it right here: Outback Steakhouse Bushman Bread recipe.  I’d be curious to know if someone does a side-by-side comparison, what the response is from the tasters.  I may do that myself in the next couple of weeks.  I’ll post a video, if I do go that route.

In the meantime, back by popular demand, the original recipe as it was before I deleted it (sorry about that).

Print
Ingredients
  • 3 Packages dry yeast
  • ½ cup warm water
  • 1 Tablespoon Sugar
  • 1 cup warm water (yes, an additional cup)
  • ½ cup dark molasses
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 2 cups rye flour
  • 2½ - 3 cups bread flour
Instructions
  1. Preheat your oven to 375 degrees.
  2. Soften yeast in ½ cup warm water.
  3. Stir in the sugar and let stand 6 minutes or until it’s bubbly.
  4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
  5. Mix this until it makes a nice smooth batter.
  6. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
  7. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
  8. Punch the dough down and shape into 2 large round loaves
  9. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
  10. Let loaves rise in a warm place until doubled.
  11. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
  12. This bread is supposed to freeze very well.

Again, if you’re looking for the recipe without the molasses and rye flour, you’ll find that here: Outback Steakhouse Bread Recipe.

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  1. Outback Steakhouse copycat bread attempt | robgeleen.com Outback Steakhouse copycat bread attempt | says:
    November 16, 2013 at 1:55 pm

    […] the bread is called honeywheat bushman bread. There are several copycat recipes out there but this one by Chef Pablo sounded the least insane so I tried […]