In a small bowl, combine the warm water, sugar, and yeast. Set aside for 10 minutes while the yeast activates.

Meanwhile, in a large bowl, whisk together the flours, salt, and caraway seeds. Make a well in the center of the mixture and add the olive oil, molasses, and yeast mixture. Use a wooden spoon to mix the ingredients until the dough becomes combined enough to begin kneading with your hands.

At this point, you can either continue to knead the dough in the bowl or turn the dough out onto a lightly oiled work surface. Knead the dough for five to seven minutes, or until it comes smooth. It should be tacky at this point.

Lightly oil a large bowl. Form the dough into a ball, and place the dough in the oiled bowl. Roll it around to coat it in the oil, then cover the bowl with a damp kitchen towel. Set aside to rise for one and a half hours.

In a small bowl, combine the warm water, sugar, and yeast. Set aside for ten minutes while the yeast activates.

Meanwhile, in a large bowl, whisk together the flours, cocoa powder, salt, and caraway seeds. Make a well in the center of the mixture and add the olive oil, molasses, and yeast mixture. Use a wooden spoon to mix the ingredients until the dough becomes combined enough to begin kneading with your hands.

At this point, you can either continue to knead the dough in the bowl or turn the dough out onto a lightly oiled work surface. Knead the dough for five to seven minutes, or until it comes smooth. It should be tacky at this point.

Lightly oil a large bowl, form the dough into a ball and place the dough in the oiled bowl. Roll in around to coat it in the oil, then cover the bowl with a damp kitchen towel. Set aside to rise for one and a half hours.

Line two baking sheets with parchment paper.

Once the doughs have risen, cut each ball in half. Lightly oil your work surface again and use your hands to pat half of each dough into a square about 1/4 inch (six millimeters) thick. Cover the remaining dough halves with a damp kitchen towel while you work.

Use a large kitchen knife to slice the doughs into thin strips, each about 1/2 inch (13 millimeters) wide. Take one strip of light dough and one strip of dark dough, pinch the tops together, and twist them together. Pinch the dough together at the bottom. Set aside on the parchment baking sheet. Repeat with the remaining dough.

Cover the braided breadsticks with damp kitchen towels and allow to rise for another 30 minutes. Then, roll each breadstick on your work surface with both of your hands until the dough forms a long, thin breadstick with a swirl pattern running throughout.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a small bowl, whisk the egg and water together. Use a pastry brush to apply it to the tops of the breadsticks. Sprinkle them with salt.

Arrange the breadsticks about one inch (two and a half centimeters) apart on the prepared baking sheets and bake for 10 minutes. The breadsticks will be soft and spongy to the touch.

Remove from the oven and let cook for five minutes. Serve warm. Store leftovers in the fridge in an air-tight container for up to four days.