Honey Wheat Bushman Bread

1 1/4 c warm water
2 tsp sugar
2 1/4 tsp (1 pkg) yeast
2 c flour
1 3/4 c wheat flour
1 Tbls cocoa
1 tsp salt
2 Tbls butter, softened
1/4 c honey
2 Tbls molasses
cornmeal

Mix sugar with warm water, then dissolve yeast in solution.   Cover until yeast begins to bubble.    Mix flours, coca, and salt in large bowl.   Mix butter into the dry mixture with your hands.   Make an impression in the middle of dry mixture and add the honey and molasses into the well.    Them, add yeast solution into the well. Stir from middle bringing the dry mixture into the wet mixture until you incorporate all the ingredients.   Knead dough for about 10 min on lightly floured surface.   Roll the dough into a ball and place it in a covered bowl in a warm place for 1 to 1 1/2 hrs. or until it doubles in size.
When dough has doubled, separate into 6 equal portions.   Roll each dough portions into logs that are 6 inches long and 2 inches wide.   Pour cornmeal onto your rolling surface.   Moisten your hands and rub water onto each dough log and roll it in cornmeal.   Arrange rolled dough on a baking sheet and cover it with plastic wrap.  Set dough in warm spot to rise for approx. 1 hr.
Preheat oven to 350 degrees and uncover dough and bake for 35-40 min.   Let it cool for 10-15 minutes before serving.
Makes 6 small loaves