1 1/2 cups warm coffee (strong-brewed)
1/2 cup honey
2 1/4 tsp. (1 packet) active dry yeast
2 cups whole wheat flour
1 2/3 to 2 cups bread flour
1 Tbl. cocoa powder
1 Tbl. granulated sugar
2 Tbl. butter, softened
1 tsp. salt
1 egg white
1 Tbl. water
rolled oats for topping (optional)
Preparation: (stand mixer)
Pour warm coffee in large mixing bowl, add honey and yeast. Stir to combine. Let sit 5-10 minutes.
When yeast mixture is foamy, add wheat flour, butter, salt, cocoa powder and sugar. With mixer fitted with paddle attachment, mix on medium speed for 2 minutes, occassionally scraping down sides of bowl.
Switch to dough hook attachment, add 1 1/2 cups bread flour. Mix until dough pulls away from sides of bowl, adding more flour, 1-2 Tablespoons at a time, until dough pulls away from sides of bowl. Knead in mixer 8 minutes.
Remove dough from bowl, knead by hand another 2-3 minutes adding additional flour as needed to keep dough from sticking to hands.
Place dough in lightly oiled bowl, turning to coat top. Cover bowl tightly with plastic wrap and let rise in warm spot about 2 hours or until doubled in size.
Grease clay bakers with cooking spray or butter. When dough has doubled in size, punch down dough and turn onto floured surface. Divide dough into 4 equal portions (for mini bread bakers as shown in photo), 12 portions for rolls, or 2 portions for loaves. Shape into desired shape and place in clay baker. Whisk egg white and water until frothy and brush on loaves, sprinkle with rolled oats if desired.
Let rise in warm place another 50-60 minutes or until the dough has risen above the rim of the baker.
Place baker(s) in cold oven, set oven temperature to 350ºF and bake 45-50 minutes (bake rolls about 30-40 minutes). The loaves will pull away from the sides of the clay baker when cooking is complete. If using a covered clay baker, remove lid after 35 minutes and bake 15-20 minutes uncovered to allow bread to form a crust.
Remove loaves from bakers as soon as possible when baking is complete (within 5 minutes).