1½ cup warm water, (105ºF)
1 tbsp sugar
2¼ tsp instant dry yeast, (1 package)
2 cup bread flour
1¾ cup whole wheat flour
1 tbsp cocoa powder
2 tsp espresso powder, (or coffee)
1 tsp salt
2 tbsp butter, softened
¼ cup honey
2 tbsp molasses
¼ cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)
oats, for dusting the top of the shaped (not baked) loafs (optional)
In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will become foamy on top).
Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.
Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than a standard white bread, so it will be a little tacky. If it feels too sticky, like it would stick to fingers when trying to shape, add a bit more flour.
Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot for 2 hours, until doubled in size.
Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6 inches long and 2 inches wide. See below notes for directions on this.
Place the cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats.
Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover very loosely with plastic wrap.
Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.
Bake in a 350 degrees F oven for 25 to 35 minutes. Bread is cooked when the internal temperature is 190 degrees F.
Let cool for at least 15 minutes before slicing.
If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it’s best eaten the day baked. Gently warm in the oven before serving.
Sugar: 19g
:
Calcium: 36mg
Calories: 402kcal
Carbohydrates: 80g
Fat: 6g
Fiber: 6g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 2g
Potassium: 322mg
Protein: 11g
Saturated Fat: 1g
Sodium: 437mg
Vitamin A: 171IU
Vitamin C: 1mg
