Bushman’s Loaf

Well, my skill set sure has expanded since my Army days!

Yeah, my MOS had nothing to do with the kitchen but every once in awhile you pull kitchen for some reason and pretty sure the only thing I ever did was peel potatoes.

I’ll be *celebrating* Veterans Day with a delicious dinner of my Cali-Thai Chicken Salad and this freshly made Bushman’s Loaf that I started upon waking this morning. A bit of a different start from 4:30am PT…

Thank you, fellow vets, for your service to our country and for us!!!

I love, love, love the honey wheat loaf at Outback Steakhouse, topped with their salty whipped butter and I needed some in my life that fit within my budget in these overpriced California days of inflation. A different shape, but my boys have confirmed it’s got the flavor!

NOTE: Simply double the recipe below for 2 loaves as shown in pics above.

Bushman’s Loaf Recipe

Ingredients

• 1 3/4 cups wheat flour
• 1 – 1 1/2 cups bread flour (I used 1.375 cups)
• 1 1/4 cups water @ 100° F – 110° F
• 1/4 cup honey
• 2 tablespoons corn oil
• 1 tablespoons unsweetened cocoa powder
• 1 tablespoons molasses
• 1 tablespoons active dry yeast
• 1 tablespoon old-fashioned oats
• 1/2 teaspoon kosher salt
• extra virgin olive oil spray
• shortening for greasing loaf pan

Directions

1. Liberally spray a large bowl (not the stand mixer one) with extra virgin olive oil and use a paper towel to ensure bottom and sides are evenly coated – but not so much that extra virgin olive oil is pooling in bottom – then set aside.
2. Lightly grease inner bottom and sides of a dark 9″ x 5″ loaf pan with shortening, then set aside.
3. Cut a piece of cling wrap large enough to cover that bowl, spray liberally with extra virgin olive oil on one side, then set aside.
4. To bowl of stand mixer fitted with mixing attachment, add 1 1/4 cups water @ 100° F – 110° F, 1/4 cup honey, 2 Tbsp corn oil, and 1 Tbsp molasses, then mix until well combined.
5. While continually mixing on low-medium, slowly add 1 1/4 cups wheat flour, 1 Tbsp unsweetened cocoa powder, 1 Tbsp active dry yeast, and 1/2 tsp kosher salt – until well combined. Scrape sides of bowl as needed in mixing process.
6. Allow to sit for 10 mins.
7. Switch mixing attachment out for dough hook attachment.
8. While continually kneading on low, slowly add 1 – 1 1/2 cups bread flour (1/2 cup at a time up to 1 cup – then 1/4 cup at a time up to 1 1/2 cups), until dough clings to hook and is mostly pulled from sides of bowl. You shouldn’t need all 1 1/2 cups of bread flour. Scrape sides of bowl as needed in flour adding process but not right at the end.
9. Transfer dough to extra virgin olive oil-coated bowl and cover with extra virgin olive oil-coated cling wrap (so that the extra virgin olive oil-coated side faces the dough).
10. Allow dough to rise until doubled (30-60 minutes). I put mine in the microwave (not running) for about 35 mins.
11. Gently remove dough from bowl (keep it in one smooth ball) and wrap in the extra virgin olive oil coated cling wrap, then allow to rest 5 mins. I just let mine rest on the countertop in the sun shining through the window.
12. Gently transfer dough into greased 9″ x 5″ dark loaf pan, patting gently as needed to shape loaf.
13. Sprinkle loaf with 1 Tbsp old-fashioned oats.
14. Let dough rise until doubled (30 – 60 mins). I put mine in the microwave (not running) for about 40 mins.
15. Toward the end of the rising time, preheat oven to 350° F. Make sure to use a thermometer for a true temperature read!
16. Bake for 30 mins.
17. Allow to cool in pan on stovetop 15 mins before transferring to wire rack to finish cooling.
18. If you’ll be freezing any of this loaf, I recommend follow the freezing by slice instructions from Good Housekeeping.

Nutrition Facts
Serving size: Slice
Servings: 12
Amount per serving
Calories	145
% Daily Value*
Total Fat 2.7g	3%
Saturated Fat 0.4g	2%
Cholesterol 0mg	0%
Sodium 1643mg	71%
Total Carbohydrate 27.5g	10%
Dietary Fiber 1.1g	4%
Total Sugars 7g
Protein 3.6g
Vitamin D 0mcg	0%
Calcium 14mg	1%
Iron 2mg	10%
Potassium 58mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowFat