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Export 10 ingredients for grocery delivery
Step 1
Mix together warm water, sugar, and yeast and let it rest for 10 minutes. It will bloom and foam up.
Step 2
Whisk together bread flour, whole wheat flour, cocoa powder, espresso powder and salt.
Step 3
Pour in yeast mixture, butter, honey, and molasses and mix until it forms a rough and tacky dough.
Step 4
Turn onto a well floured surface or use the dough hook on your stand mixer to knead the dough for 8-10 minutes. Add additional flour if the dough is too sticky.
Step 5
Once the dough is soft and smooth, place in a well oiled bowl, cover and let rise for 60-90 minutes, until it doubles in size.
Step 6
Punch down the dough, and divide into 4 equal portions.
Step 7
Roll each portion of dough into about a 8 inch log.
Step 8
Place a towel on a large baking sheet, dust with cornmeal. Put one log of dough on the edge, touching the lip of the baking tray. Pull up the towel to make a little wall next to the dough, repeat with the rest of the dough. If you have a baguette pan, place the dough in your baguette pan.
Step 9
Lightly spray the tops of the dough with non-stick spray and sprinkle oats over the top. Cover and let rest for 30-40 minutes until it almost doubles.
Step 10
Preheat oven to 375º F.
Step 11
Score the tops of the loaves with a sharp knife and bake for 35-40 minutes. You want an internal temperature of 195º F to know that it is fully cooked. It will also sound hollow when you knock on it.
Step 12
Remove from the oven and let cool before slicing to serve.
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