In a small bowl, mix the warm water, yeast, and sugar, and let sit for 3-5 minutes until frothy.

In a large mixing bowl, whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder, and salt.

Add the yeast mixture, oil, honey, and molasses to the dry ingredients.

Using a dough hook, mix on medium-low speed for 5 minutes. If kneading by hand, knead for 10-12 minutes, adding extra bread flour as needed until the dough is not sticky.

Form the dough into a ball, lightly spray with non-stick cooking spray, and let rise in a warm place for 1 to 1-1/2 hours until doubled in size.

Line a baking sheet or French bread pan with parchment paper and sprinkle with white cornmeal.

Punch down the dough, divide it into four equal pieces, and roll each piece into a rectangle. Roll tightly into logs, pinching and tucking the ends to seal.

Place each roll on the prepared sheet, spacing them at least a couple of inches apart. Score 3-4 times on each loaf with a sharp knife.

Brush the tops with warm water and sprinkle with oats. Cover loosely with a towel or plastic wrap and let rise for another 30-40 minutes until almost doubled.

Preheat the oven to 350°F with one rack in the bottom position and one rack in the middle position. Place a spare baking sheet on the bottom rack.

Once the second rise is complete, remove the cover and place the bread pan on the middle rack. Quickly throw 4-5 ice cubes on the spare baking sheet below and close the oven door.

Bake for 25-30 minutes until golden brown.