Outback Honey Wheat Bread

A dark small loaf kind of like they serve at Outback
Leftover bread can be sliced, brushed with garlic butter and toasted in oven.

1 1/2 c. Warm Water
2 Tbl. Cooking Oil
1/4 c. Honey
1/4 c. Molasses
2 c. Flour
2 Tbl Cocoa Powder
2 tsp. Instant Coffee Powder
1 tsp. Salt
2 1/4 tsp. Yeast (1 envelope)
Combine all in a large bowl.  Using dough hook on mixer, mix until very smooth.
Let stand 20 minutes until bubbly and starting to rise.

Add 2 more cups flour.  Beat til smooth.  It will be a little sticky.
Put dough onto floured surface and knead until smooth and elastic, 10-12 min.
Shape into ball.   Place in lightly greased bowl.  Spray a little PAM on top.  Cover and let rise in a warm place until double, approx. 1 hour.
Punch down.  Turn out on floured surface.  Divide into 8 pieces.
Form pieces into 8 small bread pans.  Cover and let rise 1 hour.
Put pans on 2 cookie sheets.
Bake at 350 for 20-25 minutes (internal temp 210 degrees)

Serve warm with whipped honey butter.