Step 1

In a mixing bowl, mix together the yeast, warm water, and sugar. Let stand for 5 minutes until it begins to get foamy.

Step 2

In a separate bowl, mix together the dry ingredients. Whisk bread flour, wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, as well as the butter, honey and molasses.

Step 3

Use a dough hook and knead on medium speed for about10 minutes. This dough will be a bit thicker than white bread, and can be a bit tacky. If it feels too sticky, then add a bit more bread flour.

Step 4

Place the dough in a large, greased bowl and cover tightly with plastic wrap. Let rise in a warm spot (about 75F degrees)for 2 hours, until it is doubled in size.

Step 5

Divide the dough into 4 large pieces or 6smaller pieces and shape them into baguette style loaves. Dip the bottom in cornmeal, if you’re using it.

Step 6

Place the loaves on a parchment lined baking sheet, with adequate space between them. Lightly wet your hands with water and pat the tops of the loaves, then sprinkle the top with a light dusting of oats.

Step 7

Spray plastic wrap with non-stick cooking spray and cover loaves very loosely. Place in a warm location and allow to rise until double in size, about 60 to 90 minutes.

Step 8

Preheat oven to 350F degrees and bake for 25 to30 minutes.

Step 9

Let cool for 15 minutes before slicing. Serve with butter and enjoy!