Ingredients:

  • 1 cup warm water (240ml)
  • 2 tbsp honey (42g)
  • 2.25 tsp active dry yeast (7g)
  • 0.25 cup unsulphured molasses (85g)
  • 3 tbsp unsalted butter, softened (42g)
  • 2 cups bread flour (260g)
  • 1.5 cups whole wheat flour (195g)
  • 1 tbsp unsweetened cocoa powder (7g)
  • 1 tsp espresso powder
  • 1.5 tsp fine sea salt (9g)
  • 0.25 cup old fashioned rolled oats
  • 1 tbsp cornmeal

Instructions:

  1. Combine water and honey. Stir the 2 tbsp honey into the 1 cup warm water until dissolved. Note: Water should be roughly 105°F to avoid killing the yeast.
  2. Activate the yeast. Sprinkle 2.25 tsp active dry yeast over the water and let it sit for 5-10 minutes until it becomes foamy and fragrant.
  3. Whisk dry components. In a large bowl, combine 2 cups bread flour, 1.5 cups whole wheat flour, 1 tbsp cocoa, 1 tsp espresso powder, and 1.5 tsp sea salt.
  4. Incorporate wet ingredients. Add the yeast mixture, 0.25 cup molasses, and 3 tbsp softened butter to the dry ingredients. Note: Use a sturdy wooden spoon until the dough starts to clump together.
  5. Knead the dough. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  6. First rise. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  7. Divide and shape. Punch down the dough and divide into 4 equal pieces. Roll each into a 6 inch long oval or mini baguette shape.
  8. Add the topping. Mist the loaves lightly with water, then roll them in the 0.25 cup oats until the tops are well coated.
  9. Second rise. Place on a baking sheet dusted with 1 tbsp cornmeal. Cover and let rise for 45 minutes until noticeably puffy and light.
  10. Bake and cool. Bake at 350°F (180°C) for 20-25 minutes until the crust is firm and sounds hollow when tapped. Cool on a wire rack before slicing.