Tasty Planner - Recipe - Outback Style Honey Wheat Bushman Bread by Sarah Boye

Instructions

Mix 2 teaspoons sugar with warm water (105-110 degrees F)Dissolve the yeast warm water and sugar. All yeast a few minutes to swell.
Mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs 6 inches long by 2 inches wide. Sprinkle cornmeal onto rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Place dough in warm spot to rise until dough has doubled in size (approximately 1 hour).
Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.