No-Knead Honey Wheat Bushman Bread (Outback Steakhouse-inspired)
Servings: 6 bread
Calories: 414kcal
Learn how to make this popular honey wheat bushman bread inspired by the Outback Steakhouse. It's a no-knead bread recipe you can easily made at home
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Ingredients
Coffee and cocoa liquid:
- 30 g hot water
- 2 tsp instant coffee
- 6 g cocoa powder
For the dough:
- 250 g bread flour (12% protein content)
- 150 g whole wheat flour
- 7 g instant yeast
- 8 g fine sea salt
- 60 g honey
- 20 g unsulfured molasses
- 30 g oil
- 200 g water plus more as needed
For dusting:
- Cornmeal
Honey butter: (optional)
- 60 g salted butter softened
- 30 g honey
Instructions
Prepare the coffee & cocoa mixture:
- Dissolve instant coffee and cocoa mixture in the hot water. Set aside to let it cool down to at least lukewarm before adding it to the dough. We don't want to kill the yeast
Prepare the dough:
- In a large mixing bowl, add water, yeast, honey, molasses, oil, salt and the coffee mixture (make sure it's not hot anymore). Stir to combine
- Add bread flour and whole wheat flour.
- Use a sturdy spatula to stir to combine until all flour bits are hydrated. If the dough feels dry, drizzle another tablespoon of water and mix again. The dough should be shaggy, moist and sticky to the touch. Scrape the side of the bowl clean with bench scraper or a sturdy spatula. Cover the bowl with a cling wrap and let it rest for 30 minutes
First proofing:
- After 30 minutes, lightly wet your fingers and scoop the dough from the bottom and stretch it up a bit and fold it over.You won't be able to stretch it up much, but that's okay. Do this about 3 more times around the edge.
- Round the dough up into a dough ball and place the smooth side up.
- Cover again and let it continue to proof at a warm place until it's double in volume.
- When you poke on the dough with your finger, the indentation stays and the dough does not collapse
Shaping:
- Deflate the dough by folding the edge towards the center of the dough. Do this a few times around the edges to push out all the gas
- Divide the dough equally into 6 pieces. If you want larger loaves, you can divide into 2. Round each one into a dough ball. Cover and let them rest for 5 minutes to relax before shaping them
- Line a large baking sheet with parchment paper
- Work with one piece of dough at a time and keep the rest covered. Lightly flour your fingers to prevent sticking. Take one dough and flatten it with your fingers into a rectangular shape.
- Fold the dough down and seal and fold again and seal until you reach the end. Pinch the seams together to seal.
- You just form a mini log shape. Place it on a prepared baking sheet.
- Space them out to allow room to grow during baking. Repeat with the rest of the dough
- Spray the dough with some water. You can use a brush to apply some water. Sprinkle with some cornmeal. You can also roll the dough on a cornmeal for more even coverage
Final proofing:
- Let the dough proof again until they are puffy, about 45 minutes to 1 hour at a warm place. When you gently press on the dough, it bounces back very slowly and leave an indentation. The dough is done proofing
- 10 minutes before the end of proofing, preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
- Place the baking sheet in the middle rack and spray with some water (it helps the bread to rise) and let them bake for 15-18 minutes for small loaves and about 30 minutes for large loaves, or until internal temperature is 190 F (88 C)
Cool down:
- Let the bread cool down on the cooling rack. The bread can be served warmed or room temperature with some honey butter or anything you like, or to accompany your meal
Prepare honey butter:
- Simply mix the soft butter (but not melting) with the honey until well-combined. If you don't have salted butter, you can use unsalted butter and add a pinch of salt
Nutrition
Serving: 1bread (out of 6) | Calories: 414kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 587mg | Potassium: 230mg | Fiber: 4g | Sugar: 15g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2mg
