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, coffee 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, begin to combine it by hand, kneading thoroughly for at least 10 minutes, till it is very smooth. Set dough into a covered bowl in a warm place for an hour, to allow it to rise. When dough has risen to about double in size, punch it down and divide it in half. Form the portions into tubular shaped loaves about 8 inches long and 4 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet or two. Cover the cookie sheets with plastic wrap and let the dough rise once more for another hour in a warm location. Heat oven to 350°F. Uncover dough and bake for 20-24 minutes. Loaves 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" and when the machine begins to mix the dough, combine the food coloring with water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan, punch it down and divide it into 2 even portions. Form the portions into tubular shaped loaves about 8 inches long and 4 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet or two. Cover the cookie sheets with plastic wrap and let the dough rise once more for another hour in a warm location. Heat oven to 350°F. Uncover dough and bake for 20-24 minutes. Loaves should begin to darken slightly on top when done.
Nicole's 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.