To a stand mixer fitted with a dough hook add warm water and instant yeast.
Spray a liquid measuring cup with cooking spray and add 1/2 cup honey and 1/4 cup molasses to the measuring cup.
Pour the honey/molasses into the yeast mixture. Add the cocoa powder and salt.
With the dough hook running, add the whole wheat flour and vital wheat gluten. Add the two cups of the all purpose flour and continue adding flour a little bit at a time until the dough pulls away from the sides of the bowl and is tacky (not super sticky). You should be able to pinch off a piece of dough, roll it up into a ball and have very little sticky residue on your fingers. Check out this post for how to tell when to stop adding flour.
Knead the dough for 8-10 minutes, adding extra flour as needed, a Tablespoon or two at a time.
Transfer the dough to an oiled bowl and cover with a kitchen towel or plastic wrap to rise. Let rise for 1-2 hours until just about doubled in size (it may not rise quite as much due to the whole wheat flour).
Punch down the dough and separate into two sections. Shape into a rustic circular loaf by turning the edges of the dough under until it forms a smooth, tight loaf. Repeat with the second section of dough.
Place loaves on a lined baking sheet and cover to rise. Let rise about an hour.
Preheat oven to 350 degrees.
Using a pastry brush, brush the loaves with a little bit of water. Top lightly with the quick-cook oats. Bake for 35 to 40 minutes until done. Let cool (if you can) and enjoy!