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Savor the Irresistible Flavor of Steakhouse Honey Wheat Bushman Bread

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

Ingredients

Scale

  • 3 cups whole wheat flour (you can substitute with white whole wheat for a milder flavor)
  • 2 cups all-purpose flour, plus extra for dusting
  • 1/4 cup honey (raw or clover honey works beautifully)
  • 1 1/2 teaspoons salt
  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water (about 110°F, warm to the touch but not hot)
  • 2 tablespoons olive oil or melted butter (for richness and softness)
  • Optional: 1 tablespoon vital wheat gluten to improve rise and texture, especially if using whole wheat flour

Mama Lu always said, “Use what you have, but use it well.” If you don’t have honey, molasses can be a good substitute, lending a deeper, more robust sweetness. And if you’re out of olive oil, butter or even vegetable oil will do just fine.

Instructions

  1. Start by warming your water to about 110°F — warm enough to wake up the yeast but not so hot that it kills it. Pour this into a large bowl, then sprinkle the yeast over the surface. Let it sit for 5 to 10 minutes until it’s frothy and bubbly. This little froth is the yeast’s way of saying it’s ready to work its magic.
  2. Once your yeast is bubbly, stir in the honey and olive oil (or melted butter). These add that lovely richness and a touch of sweetness, reminiscent of the honey jars Mama Lu kept on her kitchen shelf.
  3. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, salt, and vital wheat gluten if you’re using it. Slowly add the dry ingredients to the wet mixture, stirring with a wooden spoon or your hands until a rough dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes. This part reminds me most of those long afternoons on the porch swing, kneading biscuit dough with Mama Lu while she told stories. The dough will start sticky but become smooth and elastic as you work it.
  5. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and set it somewhere warm to rise. This usually takes about 1 to 1 1/2 hours, or until it doubles in size. I like to let mine rise near a sunny window where the warmth feels just right.
  6. Once risen, punch the dough down gently to release the air. Shape it into a round or oval loaf — whatever feels right — and place it on a parchment-lined baking sheet or in a greased Dutch oven for a crustier finish.
  7. Cover again and let it rise for another 30 to 45 minutes. Meanwhile, preheat your oven to 375°F. If you want a crispier crust, place a small pan of water on the oven’s bottom rack to create steam.
  8. Bake the bread for 35 to 40 minutes, until it’s a deep golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer — the internal temperature should read about 200°F.
  9. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing. This wait is the toughest part but trust me, it’s worth it. The crumb sets up better, and the flavors deepen.

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