In a medium bowl, mix lukewarm water, honey and molasses until honey and molasses dissolve.

In a large bowl, mix bread and whole wheat flour, salt, sugar, cocoa powder and yeast.

Add honey mixture and mix until dough is partially formed.

Add butter and knead for 8 to 10 minutes if using a stand mixer, 10 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth, and will stick to the bottom of the bowl when the mixer stops, but not at your fingers.

Transfer dough to a clean bowl, cover it with plastic wrap, bee wax wrap or a damp towel and let it rise until it doubles. It will take from 1 to 2 hours. Remember to leave in a warm spot.

After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.

Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.

Place in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave space between them as they will double. Top with oats, cover loosely with plastic wrap and let rise for 40 minutes more or until loaves almost double, and look puffy and light.

Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.

Let loaves cool for 15 minutes before slicing.