Emma and I became obsessed with recreating that dark, sweet bread from our favorite steakhouse after too many dinner conversations revolved around "can we get more bread?" This outback bread recipe took months of kitchen experiments to perfect, but we finally cracked the code on what makes Bushman bread so irresistible. Through testing different flour combinations and sweetener ratios (and plenty of failed attempts that even our dog wouldn't touch), we developed a method that captures that signature dense texture and complex molasses flavor.
Why You'll Love This Homemade Outback Bread Recipe
This recipe solves the biggest frustration with restaurant-style bread - you never get enough of it. Making your own means no more rationing slices or asking for thirds while trying not to look greedy. The prep work fits easily into weekend routines, and the actual hands-on time is minimal once you understand the rhythm of mixing, rising, and baking. The ingredient control factor matters more than you might expect, since restaurant breads often contain preservatives and stabilizers that home cooks can skip entirely.
The learning curve is gentler than most yeast breads because this dough is forgiving. Even if your timing isn't perfect or your kitchen runs a bit cool, you'll still get edible results. Emma has successfully helped make this bread since he was six, which says something about how manageable the process really is. You can adjust the sweetness level based on your preferences - some families like it more molasses-forward, others prefer the honey notes to shine through. The smell alone makes the effort worthwhile, turning your kitchen into the kind of place people want to linger.
Jump to:
- Why You'll Love This Homemade Outback Bread Recipe
- Ingredients for Outback Bread Recipe
- How To Make Outback Bread Recipe Step By Step
- Equipment For Outback Bread Recipe
- Outback Bread Recipe Variations
- Smart Swaps for Your Outback Bread Recipe
- Storing Your Homemade Outback Bread Recipe
- The Secret Recipe My Best Friend Refused to Share
- Top Tip
- What to Serve With Outback Bread Recipe
- FAQ
- Bakery-Outback Bread Recipe at Home!
- Related
- Pairing
- Outback Bread Recipe
Ingredients for Outback Bread Recipe
The Bread Foundation:
- Bread flour
- Whole wheat flour
- Active dry yeast
- Warm water
- Honey
- Molasses
- Cocoa powder
- Salt
The Finishing Touches:
- Rolled oats
- Egg wash
- Butter
Optional Flavor Boosters:
- Cornmeal
- Wheat germ
- Brown sugar
See recipe card for quantities.
How To Make Outback Bread Recipe Step By Step
Activate the Yeast:
- Warm water to 105-110°F
- Dissolve honey in warm water
- Sprinkle yeast over mixture
- Let foam for 5-10 minutes
Mix Dry Ingredients:
- Combine both flours in large bowl
- Whisk in cocoa powder and salt
- Create well in center
- Keep ingredients at room temperature
Create the Dough:
- Pour yeast mixture into flour well
- Add molasses and melted butter
- Mix until shaggy dough forms
- Don't worry about smoothness yet
Knead to Perfection:
- Turn onto lightly floured surface
- Knead 8-10 minutes until smooth
- Dough should be slightly sticky but manageable
- Add flour sparingly if too wet
First Rise:
- Place in greased bowl
- Cover with damp towel
- Rise 1-2 hours until doubled
- Punch down gently
Shape and Final Rise:
- Divide into two portions
- Shape into loaves
- Place in greased pans
- Rise 45 minutes until crowned over pans
Bake to Golden:
- Internal temperature should reach 190°F
- Brush with egg wash
- Sprinkle with oats
- Bake 375°F for 35-40 minutes
Equipment For Outback Bread Recipe
- Wooden spoon or dough whisk
- Large mixing bowl (dough doubles in size)
- Kitchen scale (accuracy matters for consistent results)
- Two 9x5 loaf pans (standard size works best)
- Clean kitchen towels (for covering during rises)
- Measuring cups and spoons
Outback Bread Recipe Variations
Seasonal Specials:
- Fall harvest: Add pumpkin puree and warm spices
- Holiday version: Cranberries and orange zest
- Summer twist: Lemon honey with poppy seeds
- Winter comfort: Extra molasses with cinnamon
Flavor Adventures:
- Seeded sensation: Sunflower, pumpkin, and sesame seeds
- Nutty delight: Chopped walnuts or pecans mixed in
- Herb garden: Rosemary and thyme for savory meals
- Chocolate boost: Mini chocolate chips for dessert bread
Texture Variations:
- Rustic style: Coarse whole wheat for heartier crumb
- Sandwich perfect: Extra butter for softer texture
- Crusty artisan: Steam pan in oven for crispy crust
- Dinner rolls: Divide into small portions for individual servings
International Inspiration:
- German-style: Caraway seeds and rye flour blend
- Mediterranean: Olive oil and dried tomatoes
- Scandinavian: Cardamom and pearl sugar
- Irish twist: Buttermilk and oat flour
Smart Swaps for Your Outback Bread Recipe
Flour Alternatives:
- Bread flour → All-purpose flour (reduce liquid slightly)
- Whole wheat flour → White whole wheat flour
- Regular flour → Gluten-free bread flour blend
- Standard wheat → Spelt flour for nutty flavor
Sweetener Options:
- Honey → Maple syrup or agave nectar
- Molasses → Dark corn syrup (less complex flavor)
- Both sweeteners → Brown sugar dissolved in extra water
- Regular molasses → Light molasses for milder taste
Yeast Variations:
- Active dry yeast → Instant yeast (reduce by 25%)
- Fresh yeast → Active dry (use ⅓ the amount)
- Standard yeast → Bread machine yeast
Dietary Modifications:
- Butter → Coconut oil or vegan butter
- Egg wash → Plant milk for brushing
- Regular milk → Non-dairy alternatives
- Wheat flour → Oat flour (partial substitution only)
Texture Adjustments:
- Honey wheat → All honey (skip molasses)
- Cocoa powder → Additional molasses for color
- Rolled oats → Sunflower seeds for topping
Storing Your Homemade Outback Bread Recipe
Counter Storage (3-4 days):
- Cool completely before wrapping
- Store in airtight containers or bread bags
- Keep at room temperature away from direct sunlight
- Slice as needed to maintain freshness
Extended Storage (1 week):
- Wrap tightly in plastic wrap
- Store in refrigerator (brings back to room temp before serving)
- Toast lightly to refresh texture
- Slice and freeze individual portions
Freezer Magic (3 months):
- Cool completely before freezing
- Wrap in plastic, then aluminum foil
- Label with date and contents
- Thaw overnight at room temperature
Make-Ahead Strategy:
- Bake on weekends for weekday meals
- Slice and freeze portions for quick toast
- Dough can be refrigerated overnight before final rise
- Shaped loaves freeze well before baking
Freshness Tips:
- Refresh day-old bread in 300°F oven for 5 minutes
- Never store warm bread (creates condensation)
- Keep cut side down to prevent drying
The Secret Recipe My Best Friend Refused to Share
For three years, my best friend made this incredible dark bread for every potluck and gathering, but she'd never give me the recipe. Every time I asked, she'd just smile and say it was "a family secret" or change the subject completely. I tried everything - offering to trade my grandmother's cookie recipe, bribing her with homemade dinners, even following her around the kitchen during parties. Nothing worked.The breakthrough came when Emma started asking her directly during one of our barbecues.
" My friend burst out laughing and admitted she'd been buying frozen Outback bread dough from a restaurant supply store and just adding extra oats on top.That's when I realized I needed to reverse-engineer the real thing from scratch. It took months of testing different honey-to-molasses ratios and cocoa powder amounts, but we finally created this version that tastes even better than her "secret" store-bought version. Sometimes the best recipes come from friendly competition and a seven-year-old's honest approach to getting answers.
Top Tip
- Emma made a breakthrough discovery about this Outback bread recipe during one of our Saturday baking sessions. While I was getting impatient with the kneading process and trying to rush through it, he kept playing with the dough, stretching it gently and folding it back on itself. "It feels like it's getting happier," he said, which made me actually pay attention to what was happening under his small hands.
- His slower, more patient approach was developing the gluten structure better than my hurried kneading technique. The dough became smoother and more elastic when worked gently over a longer period rather than aggressively for a shorter time. This gentler method also prevented the honey and molasses from breaking down under too much pressure and heat from friction.
What to Serve With Outback Bread Recipe
From years of testing this bread with different meals, I've learned it works best when you let it complement rather than compete with your main dishes. The slight sweetness makes it perfect alongside savory soups and stews - the honey and molasses notes actually enhance hearty beef stew or vegetable soup without overwhelming the flavors. For lighter meals, it pairs beautifully with simple salads where the dense texture provides satisfying contrast to crisp greens.
The bread's versatility really shines with breakfast and brunch applications. Toast it lightly and spread with butter for a simple morning treat, or use it for French toast when you want something more indulgent. The molasses flavor works surprisingly well with scrambled eggs and bacon, creating a sweet-savory balance that feels more sophisticated than regular toast. For dinner parties, serve it warm with herb butter or alongside cheese plates where its slightly sweet profile complements both sharp and mild cheeses.
FAQ
What is the bread at Outback made of?
Outback Bread Recipe contains bread flour, whole wheat flour, honey, molasses, cocoa powder, and yeast. The signature dark color comes from molasses and cocoa powder, while honey provides sweetness. The oat topping and dense texture make it distinctive from regular dinner rolls.
Why is Outback Bread Recipe so good?
The combination of honey and molasses creates complex sweetness that's not overpowering, while the dense texture satisfies hunger better than light breads. The slight cocoa flavor adds depth without making it taste like chocolate bread. The oat topping provides textural contrast that keeps it interesting.
Can you buy Outback Bread Recipe?
Outback doesn't sell their bread separately in stores, though some locations may sell loaves upon request. Your best option is making this homemade version, which tastes remarkably similar and costs much less than restaurant prices for unlimited refills.
Is Outback Bread Recipe pumpernickel bread?
No, Outback Bread Recipe isn't true pumpernickel, which is made with rye flour and has a much darker, denser texture. This honey wheat bread gets its dark color from molasses and cocoa powder rather than rye flour, creating a sweeter, lighter result than traditional pumpernickel.
Bakery-Outback Bread Recipe at Home!
Now you have all the secrets to creating perfect Outback Bread Recipe - from the precise honey-to-molasses ratio to Emma's gentle kneading technique. This homemade version proves that restaurant-quality breads are achievable in your own kitchen, often surpassing what you can buy while costing a fraction of the price.
Ready to expand your homemade repertoire? Try our Healthy Mango Chutney Recipe that adds bright, tangy flavors to grilled meats and cheese boards. For hearty breakfast options, our Delicious Breakfast Gravy Recipe transforms simple biscuits into a satisfying morning meal. Need the perfect party appetizer? Our Delicious Avocado Dip Recipe disappears faster than store-bought versions and tastes infinitely better!
Share your bread-baking success! We love seeing your golden loaves and creative variations!
Rate this Outback Bread Recipe and join our baking community!
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Pairing
These are my favorite dishes to serve with Outback Bread Recipe
Outback Bread Recipe
Equipment
- 1 Large mixing bowl (For combining ingredients)
- 1 Kitchen scale (For accuracy)
- 2 9x5 loaf pans (Standard size)
- 1 Wooden spoon or dough whisk (For mixing)
- 1 Clean kitchen towel (For covering dough)
- 1 Measuring cups & spoons (For dry/wet ingredients)
Ingredients
- 2 cups Bread flour - Can sub all-purpose
- 1 ½ cups Whole wheat flour - White whole wheat also works
- 2 ¼ teaspoon Active dry yeast - One packet
- 1 ¼ cups Warm water - 105–110°F
- ¼ cup Honey - Can sub maple syrup
- ¼ cup Molasses Use dark - for stronger flavor
- 2 tablespoon Cocoa powder - Unsweetened
- 2 tablespoon Butter - Melted
- 1 ½ teaspoon Salt
- 1 Egg - For wash
- 2 tablespoon Rolled oats - For topping
Instructions
-
Dissolve honey in warm water, sprinkle yeast, and let foam 5–10 minutes.
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Combine flours, cocoa, and salt. Add yeast mixture, molasses, and butter. Mix until dough forms.
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Knead 8–10 minutes on a floured surface until smooth and elastic.
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Let dough rise until doubled, punch down, divide, and shape into loaves. Allow a second rise.
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Brush with egg wash, sprinkle oats, bake at 375°F until done, then cool before slicing.
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