In the bowl of a stand mixer fitted with a dough hook, stir together warm water, vegetable oil, honey, and molasses until mixed well.

Add the whole-wheat flour to the water mixture.

Add cocoa powder, active dry yeast, and salt, and stir until blended.

Allow the mixture to sit for 10 minutes.

Stir in bread flour, one cup at a time, until the dough clings to the hook and almost clears the sides of the mixer, about 3-4 minutes.

Cover the bowl with greased plastic wrap.

Allow the dough to rise in the bowl until doubled, about 30-60 minutes.

Divide dough into 2 pieces.

Cover each piece with greased plastic wrap and let the dough rest for 5 minutes.

Shape pieces into loaves and sprinkle with rolled oats.

Place each loaf in a greased 9×5-inch loaf pan.

Let the dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat the oven to 350°F.

Bake for 30-40 minutes.