Outback Honey Wheat Bread

Ingredients for 8 servings:

• 400 ml water, lukewarm
• 30 g butter, soft
• 100 g honey
• 300 g flour, wheat flour
• 200 g flour, whole wheat flour
• 1 tbsp, levelled cocoa powder
• 1 tsp salt
• 1 packet of yeast (dry yeast)
• 2 tsp sugar – color
• Corn flour, for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix all the dry ingredients, then add the honey, butter, and gradually the lukewarm water (not all of it), and knead with the dough hook of a mixer until a smooth dough forms. Continue kneading by hand until the dough is elastic and glossy. Let it rise in a covered bowl in a warm place until it has doubled in size. Briefly knead the dough again, divide it into eight portions, and roll into long loaves, pressing the tops into cornmeal. Place on a baking sheet and let it rise again. Meanwhile, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake the loaves for 20 to 24 minutes. This so-called Bushman Bread is served with the dishes at the Outback steakhouse chain. Serve with whipped butter, butter that has been lightly whipped with a mixer. The “healthy” brown color of the bread is also achieved in the original by using food coloring, not dark flour. Of course, it works without coloring—the flavor remains the same.