Gather all ingredients.

Whisk together warm water and 1 tablespoon honey in a bowl until combined. Sprinkle yeast over top and let stand until foamy, about 5 minutes.

Whisk together 2 1/2 cups bread flour, whole wheat flour, cocoa powder, and salt in a large bowl.

Add the yeast mixture, butter, 1/4 cup honey, and molasses. Mix with a wooden spoon until combined.

Turn dough out onto a lightly floured surface. Knead for 5 to 8 minutes until dough is smooth and slightly tacky, adding a little bread flour as needed.

Form dough into a large ball and place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface.

Divide dough into 4 equal-sized pieces and shape into small loaves.

Line a baking sheet with parchment paper. Coat the bottoms of the loaves with cornmeal, then arrange them on the sheet.

Lightly moisten tops of the loaves with water and sprinkle with oats.

Cover loaves loosely and let rise until doubled in size, about 45 to 60 minutes.

Preheat oven to 350°F (175°C). Bake loaves for 25 to 35 minutes until golden brown and the internal temperature reads 190°F (88°C).