Close
Ingredients
| water: 1 1/4 cups (warm) |
| granulated sugar: 2 tsp |
| active dry yeast: 2 1/4 tsp |
| bread flour (unsifted): 2 cups |
| whole wheat flour: 1 3/4 cups |
| unsweetened cocoa powder (sifted): 1 Tbl |
| salt: 1 tsp |
| salted butter: 2 Tbl (softened) |
| honey: 1/4 cup |
| molasses: 2 Tbl |
| red food coloring: 1 1/4 tsp |
| yellow food coloring: 1 tsp |
| blue food coloring: 1 tsp |
| cornmeal (for dusting) |
| salted butter: 1/4 cup (softened) |
| honey: 2 tsp (to taste) |
Outback Honey Wheat Bushman Bread (Copycat)
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- In a small bowl, combine the sugar and warm water; add the yeast and let this mixture sit until it is foamy.
- While the yeast proofs, combine the bread and wheat flours, cocoa and salt in a large bowl.
- Mix the 2 T butter into the dry mixture with your hands.
- Make a well in the middle of the dry ingredients; pour the honey and molasses into the well.
- Mix the food coloring into the yeast solution and then pour into the well.
- Stir with a wooden spoon until all ingredients are thoroughly combined.
- Put the dough on a floured surface and knead for 10 minutes.
- Roll the dough into a ball and place in an oiled bowl.
- Cover and put in a warm place for 1 1/2 hours or until it has risen to double it's size.
- When the dough has doubled, divide it into 6 portions.
- Roll each portion about 6" long and 2" wide.
- Put some cornmeal on your rolling surface and moisten your hands with water.
- Rub the dough with your moistened hands and then roll the dough in the cornmeal.
- Put the rolled dough on a baking sheet and cover to rise again.
- Set the dough in a warm place again for about 1 hour or until the loaves are doubled in size.
- Bake at 350 degrees for 35-40 minutes.
- When done, let it cool for 10-15 minutes.
- Combine the 1/4 c butter and honey (to taste) in a small bowl.
- Whip with a mixer until thoroughly combined.
- Serve on the warm bread.