Ingredients
- Warm Water: 300g
- Honey: 42g
- Molasses: 42g
- Vegetable oil: 28g
- Granulated sugar: 12g
- Brown sugar (packed): 12g
- Unsweetened cocoa powder: 6g
- Bread flour: 240g
- Whole wheat flour: 200g
- Fine sea salt: 6g
- Instant dry yeast: 7g
- Rolled oats: 20g (optional - for topping)
Instructions
Standard Bread Maker Method:
Pour in the liquids first: warm water, honey, molasses, and vegetable oil.
Layer the dry ingredients on top to completely cover the liquid: bread flour, whole wheat flour, cocoa powder, granulated sugar, brown sugar, and salt.
Make a shallow well in the center of the flour (do not go deep enough to touch the liquid) and add the instant dry yeast.
Set the bread maker to the Whole Wheat cycle and press start.
[optional] When the machine signals for add-ins (or during the last few minutes of the final knead), open the lid and sprinkle the rolled oats evenly over the top of the dough.
Oven-Baked Baguette Method:
Follow the same layering steps in your bread maker pan and select the Dough cycle.
Once the cycle finishes, remove the dough and divide it into 4 equal pieces.
Shape each piece into an 8 to 9-inch log (mini-baguette style).
Place the logs on a baking sheet lined with parchment paper and dusted with cornmeal.
Score the top of each loaf 3–4 times with a sharp knife, brush lightly with warm water, and press the rolled oats onto the surface.
Cover loosely and let rise for 30–40 minutes until nearly doubled in size.
Preheat your oven to 350°F (175°C) with an empty baking sheet placed on the bottom rack.
Place the bread on the middle rack, throw 4–5 ice cubes onto the bottom baking sheet to create steam, and shut the door immediately.
Bake for 25–30 minutes until golden brown.