Homemade Honey Molasses Brown Bread

Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, cocoa powder, and yeast until evenly combined.

Add the wet ingredients: Add the warm water, honey, molasses, and olive oil.

Form the dough & knead: Mix until the ingredients are fully incorporated with your stand mixer with the dough hook attachment. Knead until smooth and elastic—8–10 minutes in your stand mixer. The dough should feel soft, slightly tacky, and spring back when pressed. If you do not have a stand mixer you can do this by hand, it will just take you a little bit longer! First, mix the dough with a dough whisk and your hands until fully incorporated. Then, knead the dough by hand for about 12–15 minutes.

First rise: Cover with a damp towel in your mixing bowl. Let rise in a warm spot until doubled, about 1½–2 hours.

Shape the loaves: : Punch down the dough, divide into 4 equal portions, and roll each into a tight log. To do this, roll out each piece of dough into a small rectangle, then roll it up into a log or cylinder shape and pinch the seams closed along the edge. This helps create a smooth, even loaf that rises beautifully in the oven.

Second rise: Place logs seam-side down on a parchment-lined, cornmeal-dusted baking sheet. Cover loosely and let rise again for 40–60 minutes.

Add toppings: Sprinkle the tops with oats and cornmeal, if desired, for a rustic finish.

Bake: Preheat oven to 350°F. Bake loaves for 30–35 minutes, until the tops are firm and the bottoms sound hollow when tapped.

Cool and store: Cool on a wire rack for at least 20 minutes before slicing. Store in an airtight container or bread box at room temperature.