Add the water to the bowl of your stand mixer or to a regular large bowl.

Sprinkle in the sugar and yeast then let it sit for 10 minutes to activate.

Whisk the instant coffee and water together in a small bowl until combined then pour it into the bowl with the yeast along with the butter, honey and molasses and stir to combine.

Pour in the all-purpose and whole wheat flour, cocoa powder and salt then knead it on your stand mixer using the dough hook attachment or stir by hand for 10 minutes or until it starts to become very elastic. (The dough should be sticky but slightly pull away from the sides. You may be tempted to add more flour but don’t do it or the bread will turn out tough and heavy.)

Use a rubber spatula to push down the sides of the dough and cover the bowl with plastic wrap then let it rise for 2 hours or until it has doubled in size.

Preheat the oven to 400 degrees Fahrenheit and line a 12x16-inch baking pan with parchment paper and line another small pan with parchment paper if needed.

Sprinkle some flour onto a countertop then turn the dough out on top and knead it 3-4 times then form it into a ball and cut it into 6 equal pieces.

Roll each piece into a rope shape then place 5-6 of the pieces onto the large pan about 1-inch apart and place the remaining piece on the smaller pan if needed.

Sprinkle the oats on top and gently press them in.

Bake for 13-18 minutes or until the tops have dried out and formed a nice crust then let them cool for at least 10 minutes before serving.