Honey Brown Bread

A quick, soft pull-apart bread infused with honey, cocoa, and coffee, perfect for breakfast or an afternoon snack.

Ingredients (makes 12 rolls)

• 1 cup warm water (105–110°F)
• 1 tbsp honey
• 2¼ tsp instant yeast (1 packet)
• 1½ cups all-purpose flour
• ½ cup oat flour or finely ground oats
• 2 tsp unsweetened cocoa powder
• 1 tsp instant coffee
• ½ tsp salt
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp chopped walnuts or pecans (optional)
• 1 egg (for brushing top)

Directions

1. In a small bowl, combine warm water, honey, and yeast. Let it foam for 5 minutes.
2. In a large bowl, mix flours, cocoa, coffee, salt, and brown sugar. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
3. Knead lightly by hand for 3–4 minutes until smooth. Fold in chopped nuts if using.
4. Cover and let rise in a warm spot 30 minutes.
5. Divide dough into 12 pieces, shape each into a ball, and place in a greased 9×13-inch pan.
6. Let rise 15–20 minutes. Preheat oven to 350°F. Brush rolls with beaten egg.
7. Bake 20–25 minutes until golden brown. Cool slightly and serve pull-apart style.

• Optional: drizzle a light honey glaze after baking for extra sweetness.