In the bowl of a stand mixer bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, sugar, salt, and yeast. Set aside.

In a small bowl, mix the warm water, melted butter, molasses, and honey.

Create a well in the middle of the dry ingredients in the stand mixer bowl. Pour the water mixture into the well.

Using the dough hook attachment to the stand mixer, mix until wet and dry ingredients until the dough comes together, scraping the sides of the bowl down periodically to ensure mixing together all of the ingredients. Alternatively, you can mix by hand until the ingredients are well combined.

Transfer the dough onto a lightly floured surface and knead by hand for 5-8 minutes. If necessary, add more flour to prevent the dough from sticking.

Grease a large bowl with 1 tablespoon of vegetable oil. Place the dough in the oiled bowl, rolling it around to coat all sides. Cover bowl with plastic wrap and set aside in a warm place, and let dough rise for 2 hours, until the dough doubles in size.

After the dough has risen, divide it into 3 equal portions. Roll each portion into a 9-inch log.

Line a baking sheet with parchment paper and place the shaped dough loaves on it. Sprinkle rolled oats on top of each loaf. Optionally, score the tops of the loaves lightly with a sharp knife.

Cover the loaves with plastic wrap or a clean kitchen towel and let them rise for an additional 30 minutes.

To bake, preheat oven to 350°F.

Bake the mini baguettes for 30 minutes, until they turn golden brown and sound hollow when tapped.

Once baked, remove the loaves from the oven and transfer them to a wire rack to cool. Enjoy your homemade bread!