In a medium bowl, combine the heated nondairy milk or water, 2 tablespoons (30 ml) canola oil, molasses, chili powder, cumin, cocoa powder, cayenne, crushed chile peppers, and cinnamon.

In a large bowl, combine the bread flour, whole wheat flour, salt, and yeast.

Stir the wet ingredients into the dry ingredients until combined.

Transfer the dough to a lightly floured surface.

Knead the dough for 8 to 10 minutes, adding more flour as needed, until smooth and pliable.

Shape the dough into a ball.

Lightly coat a large bowl with the remaining ½ teaspoon canola oil and turn the dough to coat.

Cover the bowl tightly with plastic wrap and let the dough rise for 60 to 90 minutes, or until doubled.

Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.

Punch down the risen dough and press it into the prepared loaf pan.

Loosely cover the pan with plastic wrap and let the dough rise for another 60 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap from the loaf pan.

Bake the bread for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack.