In a small bowl mix the warm water, yeast, and sugar. 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, canola oil, honey, and molasses.

Using the dough hook, mix on medium-low speed for 5 minutes. If kneading by hand, knead for 10-12 minutes. Add additional bread flour if the dough is too sticky, 1 tablespoon at a time.

Form the dough into a ball and spray with non-stick cooking spray.

Let the dough rise in a warm place for 1 to 1.5 hours or until doubled in size.

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

Punch down the dough and divide it into four equal pieces.

Roll each piece into a rectangle, then roll tightly and pinch the ends to close.

Place each roll on the prepared baking sheet, score the tops with a sharp knife, and brush with warm water. Sprinkle with oats.

Cover loosely and let them rise for another 30-40 minutes until almost doubled.

Preheat the oven to 350°F (175°C) with one rack in the bottom position and one in the middle.

Place a spare baking sheet on the bottom rack.

Remove the cover from the rolls and place the baking sheet on the middle rack.

Throw 4-5 ice cubes onto the spare baking sheet and close the oven door immediately.

Bake for 25-30 minutes or until golden brown.

Serve warm with butter, avocado mash, or nut butter. Pair with soup or salad for a balanced meal.