Outback Honey Wheat Bushman Bread

1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving

1. Place all of the ingredients except the cornmeal and whipped
butter in a bread machine and follow the manufacturer's directions.
The dough will be a little on the wet side and sticky, but if it
seems too wet, add more bread flour. When dough is done let it rise
for 1 hour.

2. Remove from machine, punch down and divide into 8 portions. Form
the portions into tubular-shaped loaves 6 to 8 inches long and 2
inches wide.

3. Sprinkle the entire surface of the loaves with the cornmeal and
place the loaves on two cookie sheets. Cover with plastic wrap and
let rise for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Bake for 20-25 minutes. The internal temperature of a loaf of
yeast bread when baked to perfection is 210 degrees F. Serve warm
with whipped butter.

Makes 8 loaves