Activate the Yeast – Combine warm water and yeast (122°F – 158°F) in a mixing bowl. Let it rest for 5 minutes or until foamy.

Mix Wet Ingredients – Add honey, molasses and melted butter, mixing until combined.

Combine Dry Ingredients – Whisk whole wheat flour, bread flour, cocoa powder, and salt in a separate bowl to ensure even distribution.

Form the dough — Slowly add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Knead the Dough — Turn the dough out onto a floured surface and knead briefly, 8–10 minutes, until smooth and elastic. If the dough is sticky, scatter a little more flour as necessary.

First Rise – Transfer dough to a greased bowl, cover with a clean towel and allow to rise in a warm place for 60–90 minutes, or until doubled in size.

Form the Loaves — Punch down the dough and divide it into 2 equal pieces. Form each and place them on a lined baking sheet.

Second Rise — Cover the loaves with a towel and let them rise for about 30–45 minutes, until slightly puffy.

Bake – Preheat the oven to 375°F (190°C). Lightly flour the loaves (or cornstarch, if you want it softer crust). Bake for 20–25 minutes until the bread is firm and sounds hollow when tapped.

Cool & Serve – Allow the bread to cool for a minimum of 10 minutes before slicing. So serve warm with butter and enjoy!