Attach a dough hook attachment and add 1 ¾ cups of the bread flour, all the whole wheat flour, cocoa powder, butter, and salt. Mix on low speed until totally combined.

Remove the dough briefly to a counter or your hand, spray the bowl with cooking spray, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 60-90 minutes.

Line 1-2 baking sheets with parchment paper.

Once the dough is doubled in size, remove from the bowl onto a lightly floured surface and divide into 6 pieces for sandwich-sized loaves or 3 pieces for large baguette-sized loaves. Roll each piece of dough into a rectangle about 4 inches wide and 5-6 inches long (for sandwich size) or 6 inches wide and about 10-12 inches long (for large baguettes). Roll up long wise and press down to seal. Pinch the ends to seal and tuck slightly under the loaf to make it log-shaped. Place on prepared baking sheets, about 3-4 inches apart.

Score each roll 3-4 times for smaller loaves and 6-8 times for larger loaves diagonally with a sharp knife or bread lame. Use a pastry brush to lightly brush water over the top of each bread followed by sprinkling a light amount of oats on top.

Spray plastic wrap with cooking spray and very lightly drape over the dough. Let them rise another 30-45 minutes until not quite doubled in size.

Preheat the oven to 350 F while the dough rises for the second time.

Bake on the middle rack for 25-35 minutes. The small sandwich-sized loaves will bake faster than large ones. The bread is done when it lightly springs back when pushed or when the internal temperature reaches 190 F.

Remove from the oven and let cool on a wire cooling rack.

Best if eaten the day it’s made.