Outback Bushman Bread Recipe (Honey Wheat Copycat)

I spent a long time trying to figure out why every copycat Bushman Bread recipe online tasted fine but not quite right. The bread was sweet, it was dark, it was soft – but something was missing. The answer turned out to be two things most recipes leave out: caraway seeds and cocoa powder. The caraway adds that faintly rye-like, slightly bitter background note you taste at the restaurant but cannot quite identify. The cocoa deepens the color to that specific dark mahogany brown without adding a chocolate flavor. Combined with molasses and honey for sweetness and whole wheat flour for density, I finally produced a loaf that my neighbor (a former Outback server who ate this bread every shift for four years) confirmed was spot-on. The whipped cinnamon honey butter I include here is the finishing touch.

Total time is about 3 hours including two rise periods, but active hands-on work is only about 25 minutes. This recipe makes 2 small loaves (the restaurant-style mini oval shape) or 12 small rolls. Cost is about $3 for the whole batch. Difficulty is Medium – standard yeast bread technique, nothing exotic.

Why You’ll Love This Recipe

• The caraway and cocoa secret finally replicates that distinctive Outback flavor exactly
• Softer and fresher than anything from a restaurant – eating it warm from the oven is extraordinary
• The whipped cinnamon honey butter takes 3 minutes and makes every slice taste like a restaurant experience
• Freezes beautifully so you can always have Outback bread on hand
• Impressive enough to serve at dinner parties with zero extra effort required

About This Multi-Brand Favorite

Outback Steakhouse began serving their signature brown bread – formally called Bushman Bread – when the chain launched in Tampa in 1988. The bread was designed to fit the Australian Outback theme while also being distinctly American in its sweetness and soft texture. Despite the Australian branding, Bushman Bread is actually rooted in American honey wheat bread traditions with heavy influences from New England brown bread, which gets its characteristic dark color from molasses. The bread is baked in small oval loaves and served warm with a crock of whipped butter, often with cinnamon mixed in. It quickly became one of the most memorable parts of the Outback dining experience – many customers report eating two or three servings before their entree arrives. The warm, slightly sweet bread contrasts perfectly with the savory main courses and has been a brand staple for over 35 years. Numerous food writers have called it the best complimentary restaurant bread in the casual dining segment.

Ingredients

For the Bread Dough

• 1 cup warm water (110 degrees Fahrenheit)
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 2 tablespoons honey
• 2 tablespoons molasses (not blackstrap – use mild or original molasses)
• 2 tablespoons vegetable oil
• 1 cup whole wheat flour
• 1 1/2 cups bread flour, plus extra for kneading
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon caraway seeds
• 1 teaspoon instant coffee granules (optional but deepens flavor)

For the Whipped Cinnamon Honey Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For Finishing

• 1 tablespoon melted butter for brushing tops
• Rolled oats for topping (optional, for appearance)
• Flaky sea salt for finishing

Ingredient Substitutions

• All-purpose flour can replace bread flour but produces a slightly less chewy texture
• Dark corn syrup can substitute for molasses if unavailable – reduces the slightly bitter note
• Maple syrup can replace honey for a different but equally pleasant sweetness
• If caraway seeds are unavailable, omit rather than substitute – no other seed replicates their flavor
• Coconut oil can replace vegetable oil for a very subtle tropical note

Equipment You’ll Need

• Stand mixer with dough hook or large mixing bowl for hand kneading
• Measuring cups and spoons
• Kitchen thermometer to check water temperature
• Two baking sheets lined with parchment paper
• Clean kitchen towel or plastic wrap for covering dough during rise
• Pastry brush for applying butter wash

Step-by-Step Instructions

1. Proof the Yeast. Combine warm water (110 F – use a thermometer; too hot kills the yeast, too cold will not activate it), honey, and molasses in the bowl of your stand mixer or a large bowl. Sprinkle yeast over the top and stir gently. Let stand for 5 to 10 minutes until the mixture is foamy and fragrant. If the yeast does not foam, it is dead – do not proceed. Discard and start with fresh yeast. The foam tells you your yeast is alive and your bread will rise properly.
2. Mix the Dough. To the yeast mixture add vegetable oil, cocoa powder, caraway seeds, salt, and instant coffee granules if using. Stir to combine. Add the whole wheat flour and mix until incorporated. Then add bread flour one half cup at a time, mixing after each addition. The dough should come together into a shaggy mass. Switch to a dough hook if using a stand mixer and knead on medium speed for 6 minutes. If kneading by hand, turn onto a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
3. First Rise. Shape the dough into a ball and place in a lightly oiled bowl. Turn the dough once to coat all sides with oil. Cover tightly with plastic wrap or a damp kitchen towel. Place in a warm spot (top of the refrigerator, inside an unlit oven, or near a warm stove) and let rise until doubled in size, about 1 hour to 1 hour 15 minutes. The dough is ready when you poke it gently with a floured finger and the indentation springs back slowly but does not completely fill in.
4. Shape the Loaves. Punch the risen dough down and turn it onto a lightly floured surface. Divide it into 2 equal pieces for small oval loaves (the restaurant style) or into 12 pieces for rolls. For loaves, shape each piece into an oval by pulling the edges underneath and pinching at the bottom to create surface tension. For rolls, roll each piece into a smooth ball. Place on parchment-lined baking sheets, spacing them well apart. Brush the tops with melted butter. Sprinkle with rolled oats if desired for the authentic Outback appearance.
5. Second Rise. Cover the shaped loaves loosely with plastic wrap or a clean kitchen towel. Let rise again in a warm spot until noticeably puffed, about 45 minutes to 1 hour. The loaves should look pillowy and feel light when you gently press the surface. During the last 15 minutes of the second rise, preheat your oven to 350 degrees Fahrenheit so it is fully up to temperature when the loaves go in.
6. Bake. Bake the loaves at 350 F for 22 to 25 minutes for small oval loaves, or 18 to 20 minutes for rolls, until the tops are deep brown and the bread sounds hollow when tapped on the bottom. The cocoa and molasses in the dough mean the bread will look very dark – this is correct and not a sign of burning. An instant-read thermometer inserted into the center should read 190 to 195 F when done. Brush with additional melted butter immediately after removing from the oven.
7. Make the Whipped Butter. While the bread bakes, beat softened butter with a hand mixer or stand mixer for 2 to 3 minutes until light, fluffy, and noticeably paler in color. Add honey, cinnamon, and a pinch of salt. Beat for 1 more minute until fully incorporated and the butter is airy and spreadable. Transfer to a small crock or bowl. Serve alongside warm bread. The whipped butter can be made 1 week ahead and stored covered in the refrigerator – bring to room temperature before serving so it is soft and spreadable.

Pro Tips from My Kitchen

• Use mild or original molasses – blackstrap molasses is much more bitter and will make the bread taste harsh
• The caraway seeds are the element most copycat recipes skip – do not leave them out; they add the subtle rye-like flavor that defines Outback’s bread
• Cocoa powder only adds color and a faint depth; you cannot taste chocolate in the finished bread but you will taste the difference in color and complexity
• Shaping with good surface tension is key to oval loaves that hold their shape – pull the dough underneath rather than rolling it
• Brushing with butter immediately after baking while the loaves are still hot gives the crust that shiny, soft finish you see at the restaurant
• For the softest bread, let the baked loaves cool inside a kitchen towel rather than on an open wire rack – the towel traps steam and prevents the crust from hardening

Recipe Variations

• Outback Bread Rolls – divide into 12 pieces and bake for 18 minutes for individual serving rolls perfect for dinner parties
• Extra Dark Version – increase molasses to 3 tablespoons and add 1 extra teaspoon cocoa for a more intensely colored bread
• Rye-Style Bushman Bread – replace half the whole wheat flour with rye flour and increase caraway to 2 teaspoons
• Seeded Top Version – brush with egg wash before baking and top with a mix of sesame seeds, poppy seeds, and rolled oats
• Garlic Butter Finish – instead of plain butter, brush with garlic herb butter immediately after baking for a savory twist

Common Mistakes to Avoid

• Using water that is too hot – above 115 F kills the yeast and the bread will not rise; use a thermometer
• Using blackstrap molasses instead of regular – it makes the bread unpleasantly bitter
• Skipping the caraway seeds – this is the missing ingredient in most copycat recipes and the flavor will not be right without them
• Not letting the bread rise long enough – rushing the rise produces dense, heavy bread; be patient and wait for a true doubling
• Overbaking – the dark color from cocoa and molasses makes it hard to judge doneness visually; use an instant-read thermometer

What to Serve With This Dish

• Whipped cinnamon honey butter (recipe included above) – the essential companion
• Outback Steakhouse sirloin or ribeye as the full restaurant experience
• Hearty beef stew or chili where the bread is perfect for dipping
• Sharp cheddar cheese – the slight sweetness of the bread pairs beautifully with aged cheddar
• As a sandwich bread with turkey, swiss, and honey mustard for a next-day leftover use

Storage Instructions

Refrigerator

Wrap tightly in plastic wrap and store at room temperature for 3 days or refrigerate for up to 1 week. The honey and molasses help retain moisture longer than plain white bread.

Freezer

Wrap individual loaves or rolls tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature for 2 hours or overnight in the refrigerator.

How to Reheat

Wrap in foil and heat in a 350 F oven for 10 to 12 minutes until warmed through. For rolls, 5 to 7 minutes. Brushing with a little butter before wrapping in foil for reheating produces the best results.

Make Ahead

The shaped, unbaked loaves can be refrigerated overnight after shaping (before the second rise). Remove from the refrigerator 1 hour before baking to complete the rise at room temperature, then bake as directed. The whipped butter keeps refrigerated for 1 week.

Nutrition Information

Per serving (estimated): 210 calories, 5g protein, 38g carbs, 5g fat (2g saturated), 3g fiber, 9g sugar, 290mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What makes Outback’s bread so dark?

The dark color comes from two ingredients working together: molasses and unsweetened cocoa powder. Molasses is a very dark, thick syrup that gives the bread its deep brown color and a slightly bittersweet flavor. The cocoa powder deepens the color further without adding any detectable chocolate flavor. Together they produce the signature mahogany-brown color that makes Outback’s bread instantly recognizable. Many recipes skip the cocoa, which is why their color ends up lighter than the original.

Why do I need caraway seeds?

Caraway seeds add the subtle, slightly earthy, faintly rye-like flavor note that most people taste at Outback but cannot identify. It is not an obvious caraway flavor – the seeds are small and the amount used is modest – but without them the bread tastes generically sweet and brown. Caraway is also used in traditional rye and dark German breads, which share some flavor DNA with Outback’s Bushman Bread. Do not omit them; they are the key that unlocks the authentic flavor.

Can I make this bread without a stand mixer?

Absolutely. Mix all the ingredients together in a large bowl using a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured work surface and knead by hand for 8 to 10 minutes until smooth and elastic. The dough should feel slightly sticky but not wet – add flour one tablespoon at a time if it sticks to your hands. Hand kneading produces excellent results and is actually more forgiving than a machine since you can feel when the gluten is properly developed.

Can I use active dry yeast vs instant yeast?

Both work. Active dry yeast (which this recipe uses) needs to be proofed in the warm water first, as described in step one. Instant yeast (also called rapid-rise yeast) can be added directly to the dry ingredients without proofing. If using instant yeast, reduce the rise times by about 25 percent – instant yeast works faster. Use the same quantity (2 1/4 teaspoons) for either type.

What type of molasses should I use?

Use mild molasses or original molasses – the label should say mild, original, or unsulfured. Do not use blackstrap molasses, which is the third extraction of sugar from sugarcane and is much more bitter and intense. Blackstrap will make your bread taste bitter and medicinal rather than pleasantly sweet. Grandma’s Original and Brer Rabbit Mild are two widely available brands that work well.

How do I get the oval shape like the restaurant?

After dividing the dough, flatten each piece slightly. Then fold the edges toward the center on all sides, pinching underneath to create surface tension on top. Cup the dough with both hands and gently rock it on the work surface to elongate it into an oval. The key is the surface tension created by the tucking underneath – it gives the loaf structure to hold its shape as it bakes. Avoid adding too much flour which makes the dough stiff and prevents good shaping.

Why is my bread dense and heavy?

Dense bread usually means one of three things: the yeast was not properly activated (the proofing step did not produce foam), the dough did not rise long enough, or too much flour was added during kneading making the dough stiff. Whole wheat flour naturally produces a denser loaf than white bread – this bread is meant to have some density and chew. But if it is truly brick-like, check your yeast freshness and give your dough a proper full rise until doubled.

Can I make this recipe dairy-free?

Yes. The bread itself contains no dairy – vegetable oil replaces butter in the dough. For the whipped butter, use a high-quality vegan butter like Miyoko’s or Earth Balance. Beat it in the same way and the result is nearly identical in texture and flavor. Add a touch more honey and cinnamon to compensate for any flavor differences in the vegan butter brand you choose.

Can I freeze the shaped dough before baking?

Yes – this is an excellent strategy for fresh bread on demand. After shaping the loaves (before the second rise), place them on a parchment-lined baking sheet in the freezer for 1 hour until firm. Then wrap individually in plastic wrap and store in a freezer bag for up to 1 month. To bake from frozen, place on a baking sheet, cover loosely, and let thaw and rise at room temperature for 3 to 4 hours, then bake as directed.

Does the instant coffee actually make a difference?

The instant coffee is optional but it makes a subtle difference. It deepens the dark, slightly roasted flavor notes from the molasses and cocoa without making the bread taste like coffee. Think of it the way bakers add a small amount of espresso powder to chocolate cake – you cannot detect the coffee specifically but the chocolate flavor is noticeably richer. One teaspoon is all you need. It dissolves completely in the dough and leaves no visible trace.

How do I make the cinnamon honey butter like Outback?

Beat 1 stick of room-temperature unsalted butter with a hand mixer for 2 to 3 minutes until light and fluffy. Add 2 tablespoons of honey, 1/4 teaspoon cinnamon, and a pinch of salt. Beat for 1 more minute. The whipping incorporates air and makes the butter lighter in color and spreadable without needing to melt it. Serve in a small crock at room temperature so it spreads easily on warm bread. The restaurant version is similar but may include a touch more cinnamon.

What is the difference between Bushman Bread and regular honey wheat bread?

Standard honey wheat bread is typically made with all-purpose flour, some whole wheat flour, and honey for sweetness. It is light tan in color. Outback’s Bushman Bread has a much darker color from molasses and cocoa, a more complex savory-sweet flavor from caraway seeds, and a denser, chewier texture from a higher ratio of whole wheat flour. The finishing with butter immediately after baking also gives it a softer, slightly shiny crust that sets it apart from standard honey wheat.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia