Total Time: 50 Mins + Rising
1¼ cups of warm water
¼ cup of honey
2 tbsp molasses
1 tbsp brown sugar
1 packet active dry yeast (2¼ tsp)
Up to 2¼ cups of bread flour
Up to 1¾ cups of whole wheat flour
1½ tbsp unsweetened cocoa powder
1 ½ tsp salt
3 tbsp salted butter, melted
old-fashioned oats for topping
semolina flour or cornmeal for bottom of pan
1. Warm water, molasses, honey, and brown sugar should all be combined. Sprinkle the yeast on top, then
wait for it to bubble for a few minutes.
2. Combine 2 cups of the bread flour, 1 cup of whole wheat flour, salt, cocoa powder, and another large bowl.
3. Add the yeast mixture and butter that has been melted to the flour mixture. Stir continuously until dough
forms. Add a few tsp at a time of additional bread flour and whole wheat flour until a beautiful elastic
dough forms. It shouldn’t be dry, and it shouldn’t be too sticky.
4. If using your hands, knead the dough for 8 to 10 minutes on a lightly dusted surface.
5. Attach dough hook to a stand mixer and knead for 6-8 minutes.
6. When the dough is done, it will be smooth, elastic, and somewhat tacky.
7. Add the dough to a clean basin that has been lightly oiled. It will double in size after one to two hours of
rising in a warm location when covered with a towel.
8. Then, punch dough down and place it on a lightly floured surface. Make four equal cuts using a knife or
bench scraper. Make a 7-8″ long loaf out of each component.
9. Coat a large baking sheet with semolina flour or cornmeal and line it with parchment paper. Lay the loaves out on the sheet, allowing room between each one.
10. Now cover the loaves loosely with plastic wrap and let them to rise for a further 30-40 minutes,
until the dough has expanded.
11. Set the oven to 350° Fahrenheit and let the dough rise while doing so. Bake for 30-35 minutes,
flipping the pan once, once the dough has risen.
12. Before slicing, allow it cool slightly. Alternatively, serve with salted butter. The next day, it tastes
1. You may either freeze the dough after the first rise and before shaping it into loaves, or you can freeze the
cooked bread. For more information, see the post’s content.
2. Make sure your yeast is fresh, your water is not too hot, and the dough was rising in a warm atmosphere if
your dough does not rise well.
3. If you often work with dough, think about acquiring a cheap bench scraper for your toolbox.