In an electric mixer fitted with dough hook, combine water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups whole wheat flour. Mix until combined.

With mixer running, slowly add rest of whole wheat flour. Start adding white flour gradually until dough pulls away from sides of bowl. Knead 5-7 minutes. The dough should be soft and slightly tacky. Turn dough into a large, lightly greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours.

Lightly punch down dough and divide into three equal pieces. Form into tight oval loaves and place on lightly greased baking sheets. Lightly cover with greased plastic wrap or a light towel and let rise until doubled in size. Optional: just before baking, using a very sharp knife, cut three deep slashes in the top of each loaf.

Preheat oven to 375 F. Bake 25 minutes. Remove from oven and lightly brush with butter. Sprinkle with oats and bake another 5-7 minutes.

The vital wheat gluten is optional but highly recommend for a soft, light, chewy loaf. An alternative is to use bread flour in place of  white flour (and omit gluten). Or, this can be made with 100% white flour. The oats in the recipe are for appearance, but may be omitted if desired. This recipe also makes rolls (about 12-14) or any size of loaves.