Step 1

Grease two 9 x 5-inch loaf pans. Set aside.

Step 2

In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.

Step 3

In a separate bowl mix the warm water, molasses, and oil together.

Step 4

Add the wet into the dry ingredients until your dough comes together.

Step 5

Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.

Step 6

Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.

Step 7

After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.

Step 8

Cover again and place in a warm place till doubled, roughly 45 minutes.

Step 9

Preheat oven to 375°F (190°C).

Step 10

Bake for about 40 minutes. The dough should sound hollow once tapped on the base.

Step 11

Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.