Proof yeast in bowl of stand mixer in lukewarm coffee (make sure it’s not hot!) and brown sugar until foaming and bubbly, about 10 minutes.
Add flours (add the bread flour as needed–until dough comes together and is sticky. I used about 1 1/2 cups of bread flour), cocoa powder, salt, coconut oil, and molasses and knead with bread hook for several minutes.
Shape dough in 9×5″ bread pan and brush on egg wash (scramble an egg) and sprinkle with oatmeal. Let rise for about an hour until doubled in size. I placed mine in a slightly warm oven to rise.
Preheat oven to 375 degrees F. Bake loaf for 35 minutes or until loaf sounds hollow when tapped on bottom of pan.
Recipe Notes
You can also make rolls out of the dough–just separate into balls and bake for 20 minutes.
