In a small bowl mix the water, yeast and sugar and let sit for 3-5 minutes until frothy.

In a large mixing bowl whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder and salt.

Add the yeast mixture, oil, honey and molasses.

Using the dough hook, mix on medium-low speed for 5 minutes. (If you hand knead you will need to do it 10-12 minutes.) If you find your dough is not coming together or is too sticky, add up to 1/4 cup additional bread flour- just add it 1 Tbsp at a time so you don’t add too much. Once done, the dough should not stick to your hands.

Form the dough lightly in to a ball and spray around and under it with non-stick cooking spray.

Let the dough rise in a warm place for 1 to 1-1/2 hours or until doubled in size.

Line a baking sheet or French bread pan with parchment paper and sprinkle with the white cornmeal.

Punch down the dough and divide in to four equal pieces. (I weigh mine to make sure they are close.)

Roll out each piece in to a rectangle and then roll tightly, press down gently, then pinch and tuck the ends to close. Roll lightly with your hands to complete shaping – they should look like a log, mine were about 8-9 inches long.

Place each roll on the prepared baking sheet, spacing at least a couple of inches apart. Score 3-4 times on each loaf with a sharp knife.

Brush with warm water and sprinkle each loaf with some oats.

Cover loosely with a towel or saran wrap and let them rise another 30-40 minutes until they are almost double again.

Preheat the oven to 350 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack.

Remove the towel or saran wrap and place the bread pan on the middle rack.

Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately.

Bake for 25-30 minutes.

Serve with butter!