Step 1

Combine the whole wheat flour, all purpose flour, dry yeast, salt, and cocoa powder in a large bowl. Add in the warm water, maple syrup, and vegetable oil and mix well with a wooden spoon until the dough starts to come together.

Step 2

Transfer the dough to a floured surface and knead by hand for around 5 minutes until the dough is smooth and pliable. The dough will be slightly tacky but when pressed the dough should spring back.

Step 3

Grease a large glass bowl with butter or oil and place the dough ball inside. Cover with plastic wrap or a tight fitting lid and set aside in a slightly warm place to rise for at least 40 minutes.

Step 4

Once the dough has risen, divide the dough ball in half and set one half aside.

Step 5

Begin shaping the dough by flattening into a rectangle. Fold the long side of the rectangle into the middle, making sure the edges overlap.

Step 6

Fold the dough in half again starting from the long side into the center and press the seam closed with the palm of your hand. You should now have a log of dough roughly in the shape of a baguette.

Step 7

Flip the log over so the seam side is facing down. Shape the log into a round cylinder by rolling back and forth a few times to smooth out any lumps.

Step 8

Brush the top of the roll with cold water and sprinkle with jumbo rolled oats. Roll and press the oats into the top so they stick properly.

Step 9

Repeat the process of forming for the second half of the dough.

Step 10

Transfer the formed baguette to a parchment lined baking tray and cover with a kitchen towel for 30 minutes to let them prove.

Step 11

Once proved, score three shallow crosswise slices on the top of the baguette and bake in a preheated 350°F oven for 30 minutes.

Step 12

Allow the bread to cool on a wire rack before slicing and serving warm with butter.