In a large mixing bowl, combine warm water with brown sugar. Stir gently until dissolved, then sprinkle dry yeast over the top. Allow to sit for about 5 minutes until foamy.

Stir in molasses and honey into the yeast mixture. Mix thoroughly.

In another bowl, whisk together whole wheat flour, bread flour, cocoa powder, and kosher salt.

Gradually add dry ingredients to wet ingredients, stirring to combine and drizzle in canola oil.

Knead dough on a floured surface for about 10-12 minutes until smooth and elastic.

Place dough into a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled.

Punch down the dough, divide into two logs about 12 inches long. Place on a baking tray dusted with cornmeal.

Cover logs and let them rise for another 20 minutes.

Preheat oven to 180°C (356°F).

Bake for about 25 minutes until golden brown and hollow when tapped.

Remove from oven and cool on a wire rack for at least 10 minutes before slicing.