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Irresistible Steakhouse Honey Wheat Bushman Bread Recipe You Need to Try - Featured Image

Irresistible Steakhouse Honey Wheat Bushman Bread Recipe You Need to Try

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Learn how to make delicious Steakhouse Honey Wheat Bushman Bread. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this bread lies in selecting quality, wholesome ingredients. When I bake, I always prefer using freshly milled wheat flour or a good-quality whole wheat blend to enhance the nutty flavor and texture. Honey isn’t just a sweetener here—it’s a nod to those comforting flavors of traditional English baking that feel like a warm hug. A touch of yeast and salt rounds everything out, and the magic happens when the dough slowly develops flavor during its rise.

  • 3 cups whole wheat flour (or a blend of whole wheat and bread flour)
  • 1 cup warm water (about 110°F/43°C)
  • 2 tablespoons honey
  • 1 ½ teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil (optional, for added moisture)

Instructions

  1. In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top, stir gently, and let it sit for 5-10 minutes until it becomes foamy. This step ensures your yeast is active and ready to work.
  2. Add the whole wheat flour, salt, and olive oil (if using) to the bowl. Mix with a wooden spoon or your hands until a sticky dough forms. It will feel a bit tacky—that’s exactly what you want.
  3. Turn the dough onto a floured surface and knead for about 8-10 minutes. I often find this part therapeutic—there’s something so grounding about working dough with your hands. If the dough is too sticky, sprinkle a little more flour, but try not to add too much.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size. I like to put mine near a sunny window in San Diego for a natural warmth boost.
  5. Once risen, gently punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a lightly greased Dutch oven for a more rustic crust.
  6. Cover the dough again and let it rise for another 30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
  7. Before baking, score the top with a sharp knife to allow steam to escape. Bake for 25-30 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
  8. Remove from the oven and let cool completely on a wire rack before slicing. This step is tempting to skip, but trust me—waiting makes all the difference in texture.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/steakhouse-honey-wheat-bushman-bread/