In the bowl of a stand mixer add the warm water and yeast. If using active yeast (not instant), add a pinch of sugar and let sit for 10-15 minutes until foamy. If using instant or "bread machine" yeast, continue on to the next step.
Add the butter, molasses, and honey.
In a medium bowl mix together the flours, cocoa powder, sugar, and salt.
With the mixer on low speed add the dry ingredients to the liquid. Mix until combined.
Mix on medium speed for 8-10 minutes. (Speed 2 or 3 on my mixer) If too sticky, add some more all purpose flour a tablespoon at a time. If too dry, add water a bit at a time.
Oil a bowl and put the dough into it. Spin to coat. Cover with plastic wrap and set aside in a warm place for 2 hours or until doubled.
Gently deflate, weigh, and divide the dough into 3 pieces. Roll each piece out into a 9-inch log. Line a baking sheet with parchment paper and place the loaves on the baking sheet. (If you have a baguette pan, you can use that with parchment instead.)
Cover with oiled plastic wrap and let rest and rise for another 30-45 minutes
Preheat oven to 350°F or 325°F Convection.
Sprinkle a bit of rolled oats on the top of each loaf. Score each loaf lightly 2 or 3 times diagonally.
Bake loaves for 30 minutes, rotating half way through.
Cool on wire rack.