Copycat Cheesecake Factory Brown Bread

Gather all ingredients. 

Whisk together warm water and 1 tablespoon honey in a bowl until combined. Sprinkle yeast over top and let stand until foamy, about 5 minutes.

Whisk together 2 ½ cups bread flour, whole wheat flour, cocoa powder, and salt in a large bowl. 

Add the yeast mixture, butter, 1/4 cup honey, and molasses. Mix with a wooden spoon until combined. 

Turn dough out onto a lightly floured surface. Knead 5 to 8 minutes until dough is smooth, and slightly tacky, adding 2 tablespoons of bread flour at a time to help work the dough.

Form dough into a large ball and place in a greased bowl. Cover bowl and let rise in a warm place until doubled in size, about 1 1/2 hours. 

Punch dough down and turn out onto a lightly floured surface. 

Divide the dough into 4 equal sized pieces, and shape into small loaves, roughly 6 inches long and 2 inches wide. 

Line a large baking sheet with parchment paper. Pour cornmeal onto a plate and dip the bottoms of the loaves in the cornmeal to lightly coat. 

Arrange loaves on prepared baking sheet, leaving ample space in between. Lightly moisten tops of loaves with a little water; sprinkle tops with oats. 

Cover loaves loosely with greased plastic wrap and let rise in a warm place until nearly doubled in size, 45 to 60 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaves and bake until loaves are golden brown and a thermometer inserted in the center of the loaves reads 190 degrees F (88 degrees C), 25 to 35 minutes.

Transfer loaves to a wire rack to cool for at least 30 minutes before slicing and serving.