Ingredients for Outback Honey Wheat Bushman Bread Copycat By Todd Wilbur
- 1 cup (240ml) warm water
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- Bread Flour
- Whole Wheat Flour
- Cocoa
- 1 1/2 teaspoons salt
- Butter
- 1/4 cup honey
- 1/2 cup unsulphured molasses
- Red Food Coloring
- Yellow Food Coloring
- Blue Food Coloring
- Cornmeal
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How to Make Outback Honey Wheat Bushman Bread Copycat By Todd Wilbur
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add molasses, honey, oil, and eggs. Mix well.
- In a separate bowl, whisk together flour, wheat flour, vital wheat gluten, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in the prepared loaf pans and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops are browning too quickly, cover loosely with foil.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
71g
Fat
37g
Carbs
25g
