Step 1

In a small bowl mix the water, yeast and sugar and let sit for 3-5 minutes until frothy.

Step 2

In a large mixing bowl whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder and salt.

Step 3

Add the yeast mixture, oil, honey and molasses.

Step 4

Using the dough hook, mix on medium-low speed for 5 minutes. (If you hand knead you will need to do it 10-12 minutes.) If you find your dough is not coming together or is too sticky, add up to 1/4 cup additional bread flour- just add it 1 Tbsp at a time so you don’t add too much. Once done, the dough should not stick to your hands.

Step 5

Form the dough lightly in to a ball and spray around and under it with non-stick cooking spray.

Step 6

Let the dough rise in a warm place for 1 to 1-1/2 hours or until doubled in size.

Step 7

Line a baking sheet or French bread pan with parchment paper and sprinkle with the white cornmeal.

Step 8

Punch down the dough and divide in to four equal pieces. (I weigh mine to make sure they are close.)

Step 9

Roll out each piece in to a rectangle and then roll tightly, press down gently, then pinch and tuck the ends to close. Roll lightly with your hands to complete shaping – they should look like a log, mine were about 8-9 inches long.

Step 10

Place each roll on the prepared baking sheet, spacing at least a couple of inches apart. Score 3-4 times on each loaf with a sharp knife.

Step 11

Brush with warm water and sprinkle each loaf with some oats.

Step 12

Cover loosely with a towel or saran wrap and let them rise another 30-40 minutes until they are almost double again.

Step 13

Preheat the oven to 350 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack.

Step 14

Remove the towel or saran wrap and place the bread pan on the middle rack.

Step 15

Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately.

Step 16

Bake for 25-30 minutes.

Step 17

Serve with butter!