Prep Time::25 mins
Cook Time::25 mins
Rise Time:: 2 hrs 15 mins
Stand Time::5 mins
Cool Time::30 mins
Total Time:: 3 hrs 40 mins
Servings::16
Yield::4 loaves
Ingredients
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1 1/2 cups warm water (105-115 degrees F or 41 to 46 degrees C)
1 tablespoon honey
1 package instant dry yeast
3 1/4 cups bread flour, divided, or as needed
1 2/3 cups whole wheat flour
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons salt
3 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses
1/4 cup cornmeal
1/4 cup regular rolled oats
Directions
Gather all ingredients.
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Whisk together warm water and 1 tablespoon honey in a bowl until combined. Sprinkle yeast over top and let stand until foamy, about 5 minutes.
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Whisk together 2 ½ cups bread flour, whole wheat flour, cocoa powder, and salt in a large bowl.
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Add the yeast mixture, butter, 1/4 cup honey, and molasses. Mix with a wooden spoon until combined.
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Turn dough out onto a lightly floured surface. Knead 5 to 8 minutes until dough is smooth, and slightly tacky, adding 2 tablespoons of bread flour at a time to help work the dough.
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Form dough into a large ball and place in a greased bowl. Cover bowl and let rise in a warm place until doubled in size, about 1 1/2 hours.
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Punch dough down and turn out onto a lightly floured surface.
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Divide the dough into 4 equal sized pieces, and shape into small loaves, roughly 6 inches long and 2 inches wide.
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Line a large baking sheet with parchment paper. Pour cornmeal onto a plate and dip the bottoms of the loaves in the cornmeal to lightly coat.
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Arrange loaves on prepared baking sheet, leaving ample space in between. Lightly moisten tops of loaves with a little water; sprinkle tops with oats.
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Cover loaves loosely with greased plastic wrap and let rise in a warm place until nearly doubled in size, 45 to 60 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaves and bake until loaves are golden brown and a thermometer inserted in the center of the loaves reads 190 degrees F (88 degrees C), 25 to 35 minutes.
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Transfer loaves to a wire rack to cool for at least 30 minutes before slicing and serving.
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