Activate the Yeast: In a large mixing bowl, combine warm water and brown sugar, then stir until dissolved. Sprinkle the dry yeast on top and let sit for about 5-10 minutes.

Mix the Wet Ingredients: Once the yeast is activated, stir in the molasses and honey until well combined.

Combine the Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, cocoa powder, and kosher salt.

Form the Dough: Gradually combine the wet yeast mixture with dry ingredients, mixing until a shaggy dough forms. Knead on a floured surface for 10-12 minutes.

Let the Dough Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise for at least one hour.

Shape the Loaves: Punch down the dough and divide into two equal portions, rolling each into a log shape.

Prepare for Proofing: Set shaped logs on a cornmeal-dusted tray and let proof for about 20 minutes.

Bake the Bread: Preheat the oven to 180°C (400°F) and bake for approximately 25 minutes.

Cool and Serve: Allow the bread to cool on a wire rack for a few minutes before slicing and serving warm.