Steakhouse Honey Wheat Bread

I have a major bread obsession. And honey wheat bread is near the very top of my favorite bread list, probably only surpassed by sourdough, which I am still not brave enough to try at home.  These adorable mini bread boules were perfection.  The undertones of molasses, cocoa and honey made for a near perfect bread.  This recipe is adapted from Never Enough Thyme.  I definitely agree with her recommendation to use plenty of butter when enjoying this bread, the more butter the better.

Steakhouse Honey Wheat Bread

1 ¼ cups warm water (105-110 degrees)
2 teaspoons sugar
2 ¼ teaspoons yeast
2 cups bread flour
1 ¾ cups whole wheat flour
1 ½ tablespoons cocoa
1 teaspoon salt
2 tablespoons butter, softened
¼ cup honey
2 tablespoons molasses
Yellow cornmeal for dusting

Combine the water in sugar in a two cup measure, sprinkle the yeast overtop and allow to sit for five minutes. Mix together the flours, cocoa and salt in the bowl of a stand mixer. Add the yeast mixture, butter, honey and molasses to the bowl. Stir to incorporate. Knead for 8 to 10 minutes on low. Remove the dough from the bowl, spray the bowl with cooking spray and return the dough to the bowl. Turn to coat all the dough in cooking spray. Cover and let rise in a warm place for one hour, until doubled in size. Divide the dough into six equal portions. Form each portion into a round boule. Sprinkle cornmeal on the work surface. Moisten each boule very lightly and roll in the cornmeal. Place on a silpat lined baking sheet, cover and let rise for one hour more, until doubled in size. Preheat the oven to 350 degrees. Uncover the dough and bake for 35 to 40 minutes, cool for 10 to 15 minutes and serve.

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