In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix water, oil, molasses, sugar and honey together well.

Add wheat flour, cocoa, coffee, salt, and yeast to the bowl, stir until well incorporated, then let sit for 5-10 minutes to let yeast proof.

Incorporate bread flour 1 cup at a time, until dough is clinging more to itself and your wooden spoon (or to the dough hook, if using a mixer). If hand kneading, place your dough onto a well-floured work surface and knead for 5 minutes, or until dough is no longer sticky and is smooth.

Place into a large bowl greased with oil and cover bowl with plastic wrap. Let rise for 25-60 minutes, or until dough has doubled in size.

When doubled, punch down and divide into two loaves, place into greased 9x5 loaf pans that have cornmeal at the bottom or shape into 6-8 smaller loaves, place them on a baking sheet lined with parchment paper that has cornmeal sprinkled on it.

Sprinkle the loaves with oats, then cover loaves loosely with plastic wrap and let rise until loaves have doubled, about 30-45 minutes.

Preheat oven to 350 degrees F.

Bake for 25 minutes (for the small loaves) to 35-40 minutes (for the large loaves in the loaf pans), until the loaves sound hollow when you gently tap the top of the crust with your knuckles.

Take loaves out of oven and take loaf pan loaves out of their pans to rest and cool on a wire rack for 10 minutes to ensure the crust isn't soggy. Let small loaves rest on a wire rack, otherwise you'll have a soggy crust.

Serve with honey butter.