Mix together warm water, sugar, and yeast and let it rest for 10 minutes. It will bloom and foam up.

Whisk together bread flour, whole wheat flour, cocoa powder, espresso powder and salt.

Pour in yeast mixture, butter, honey, and molasses and mix until it forms a rough and tacky dough.

Turn onto a well floured surface or use the dough hook on your stand mixer to knead the dough for 8-10 minutes. Add additional flour if the dough is too sticky.

Once the dough is soft and smooth, place in a well oiled bowl, cover and let rise for 60-90 minutes, until it doubles in size.

Punch down the dough, and divide into 4 equal portions.

Roll each portion of dough into about a 8 inch log.

Place a towel on a large baking sheet, dust with cornmeal. Put one log of dough on the edge, touching the lip of the baking tray. Pull up the towel to make a little wall next to the dough, repeat with the rest of the dough. If you have a baguette pan, place the dough in your baguette pan.

Lightly spray the tops of the dough with non-stick spray and sprinkle oats over the top. Cover and let rest for 30-40 minutes until it almost doubles.

Preheat oven to 375º F.

Score the tops of the loaves with a sharp knife and bake for 35-40 minutes. You want an internal temperature of 195º F to know that it is fully cooked. It will also sound hollow when you knock on it.

Remove from the oven and let cool before slicing to serve.