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Outback Honey Wheat Bushman Bread

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Makes: 6 servings adjust



  • 1 14 cups Warm Water
  • 2 teaspoons Sugar
  • 1 package Yeast

Step 1

Mix Sugar with Water until dissolved. Then add yeast. In five minutes will begin to foam.


  • 1 tablespoon Cocoa Powder
  • 1 teaspoon Salt
  • 2 cups Stone Ground Whole Wheat Flour, recipe actually calls for bread flour

Step 2

While yeat is waking up, in a separate bowl mix flour, cocoa, and salt.


  • 2 tablespoons Butter, softened

Step 3

Mix butter into flour mixture with hands.


  • 14 cup Honey
  • 2 tablespoons Molasses

Step 4

Make a depression in the mixture and add honey and molasses to the well. Add the yeast mixture to the well. Stir the mixture, slowly at first, bringing the dry mixture into the wet. Finish mixing with hands. Knead the dough for 10 minutes on a lightly floured surfaced. Roll into ball. Place in a covered bowl, and allow to sit in a warm hour for 1-1.5 hours, until dough has doubled in size.


  • 14 cup Cornmeal, for dusting

Step 5

Separate dough into 6 equal portions. Roll each portion into a logs that are roughly 6" x 2". Pour Cornmeal out onto rolling surface. Moisten hands and rub water onto each dough log and then roll in cornmeal. Arrange dough on large baking sheet and cover with plastic wrap. Set dough in a warm spot to rise for another hour until loaves half roughly doubled in size.

Step 6

Preheat oven to 350 degrees. Remove plastic wrap and bake loaves for 35 to 40 minutes. Remove and allow to cool for 10 to 15 minutes.
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