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A loaf of rustic homemade outback bread recipe, partially sliced, served with a bowl of creamy herb butter and honey in the background.

Outback Bread Recipe

This homemade Outback Bread recipe recreates the famous dark, slightly sweet bread from Outback Steakhouse. Made with honey, molasses, and whole wheat flour, it delivers a soft yet hearty loaf with a signature oat topping. Perfect for family dinners, brunch, or as a versatile side.
5 from 1 vote
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Course: Bread, Breakfast, Side Dish
Cuisine: American, Copycat Recipe
Keyword: Best outback bread recipe, Bushman bread recipe, Honey Wheat Bushman Bread, Outback bread recipe easy, Outback bread recipe without yeast, Outback Steakhouse bread ingredients, What is the brown bread at Outback, Where to buy Outback bread
Prep Time: 20 minutes
Cook Time: 40 minutes
Rise Time: 2 hours
Total Time: 3 hours
Servings: 2 loaves
Calories: 145kcal
Cost: $4

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.
    A foamy yeast mixture resting in a metal bowl after activation.
  • Combine flours, cocoa, and salt. Add yeast mixture, molasses, and butter. Mix until dough forms.
    Molasses being poured into a well of flour mixture in a glass bowl.
  • Knead 8–10 minutes on a floured surface until smooth and elastic.
    Ball of raw bread dough dusted with flour on a wooden board, surrounded by eggs, flour, and a rolling pin.
  • Let dough rise until doubled, punch down, divide, and shape into loaves. Allow a second rise.
    Two bread dough loaves in greased pans, ready for final rise before baking.
  • Brush with egg wash, sprinkle oats, bake at 375°F until done, then cool before slicing.
    Freshly baked golden-brown loaves topped with oats, cooling on a wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 145kcal (7%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Trans Fat: 2g | Cholesterol: 10mg (3%) | Sodium: 180mg (8%) | Potassium: 170mg (5%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 60IU (1%) | Calcium: 20mg (2%) | Iron: 1.7mg (9%)
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