Brown Bread Rolls

Based on recipe found here.

BROWN BREAD

2-1/4 tsp. yeast
1-1/4 c. warm water
1 Tbsp. sugar
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
1-1/2 Tbsp. cocoa powder
1 tsp. salt
1/4 c. honey
2 Tbsp. molasses
1 tsp. espresso powder
1/4 c. cornmeal
1/4 c. rolled oats

Combine yeast, water and sugar in mixer bowl. Let sit for five minutes to activate yeast. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Add the honey, molasses and espresso powder to the yeast mixture. Stir to combine and then add the sifted dry ingredients.. Mix for a couple of minutes to incorporate. Once fully mixed, knead dough until it pulls away from the sides of the bowl and is smooth, 8-10 minutes. Dough should be slightly tacky but not sticky.

Put dough in an oiled bowl and cover to sit and rise for 90 minutes, until double. Prep a baking sheet by lining it with parchment paper.

Spread a bit of cornmeal out on a piece of parchment paper. Turn out the dough onto a lightly floured surface and divide it into four equal portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart. Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover and let rise until double, about 60-90 minutes.

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.