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.