3/4 cup warm water
1 tablespoon softened butter
1/4 cup honey
1 cup flour
1/2 cup + 1/3 cup wheat flour
1/2 tablespoon cocoa
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 package active dry yeast (1 1/8 teaspoons)
cornmeal for dusting

Traditional Instructions
Combine flours, cocoa, sugar and salt in 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 ingredients with a spoon, drawing dry ingredients into the wet ingredients. When you can handle the dough, turn out onto floured surface and knead thoroughly for at least 10 minutes, till it is very smooth. Set dough into a greased, covered bowl in a warm place for an hour till doubled. Punch dough down and form into tubular shaped loaf about 8 inches long and 4 inches wide. Sprinkle baking sheet with cornmeal. Place loaf on baking sheet and sprinkle surface of loaf with cornmeal. Cover with plastic wrap or towel and let dough rise once more for another hour in a warm location. Heat oven to 350°F. Uncover and bake for 20-24 minutes. Loaf should begin to darken slightly on top when done.
Bread Machine Instructions
Add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead". After the dough is kneaded, let it rest to rise for an hour or so. Then remove it from the pan, punch it down and form into tubular shaped loaf about 8 inches long and 4 inches wide. Sprinkle baking sheet with cornmeal. Place loaf on baking sheet and sprinkle surface of loaf with cornmeal. Cover with plastic wrap or towel and let dough rise once more for another hour in a warm location. Heat oven to 350°F. Uncover and bake for 20-24 minutes. Loaf should begin to darken slightly on top when done.
Notes
It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. This can be prepared the day before the dinner.