Honey Wheat Bushman Bread

1 3/4 C warm water 

2 Tbsp butter, softened 

1/2 C honey 

2 C white bread flour 

1 2/3 C wheat flour 

1 Tbsp sugar

2 tsp instant coffee granules

1 tsp salt

1 pkg (2½ tsp) dry yeast

1 Tbsp cocoa

Combine flours, cocoa, sugar, coffee and salt in a large bowl. Make a depression or “well” in the middle of the dry mixture. Pour the warm water into this well, then add butter honey and yeast. Slowly mix the ingredients with a spoon, drawing the ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least 10 minutes, until it is very smooth and has consistent color. Set the dough into a covered bowl in a warm place and allow it to rise for an hour. Punch down dough and divide into 8 equal portions. Shape each piece into a tubular loaf about 8 “ long and 2 “ wide. Sprinkle the entire surface of the loaves with corn meal and place them on two cookie sheets. Cover and let rise until doubled in size (about 1 hour). Bake in a 350 degree oven for 20-24 minutes. Serve warm with whipped butter.