In the bowl of the standing mixer fitted with the dough hook, combine warm water and molasses. Sprinkle the liquid with yeast. Let sit for 5 minutes until foamy, then add in the honey.
In a medium size bowl, whisk together the bread flour, whole wheat flour, cocoa powder, granulated sugar, espresso and salt. Slowly add dry ingredients to the yeast mixture on low speed. Once combined add butter and increase speed to medium until combined and a soft, smooth dough is formed - about 90 seconds.
Lightly grease a large bowl with oil. Transfer the dough to the bowl and cover with plastic wrap. Place in a warm area to rose for 1 hour, or until double in size.
Turn out the dough onto a floured surface and cut into 8 pieces. Shape each piece into small, log shaped loaf then onto a greased or parchment lined baking sheet. Sprinkle each loaf with whole rolled oats.
Let the loaves rise until double in size - about 1 hour. Towards the end of the rising, preheat the oven to 350°F.
Bake the bread for 20 to 25 minutes. Transfer to a wire rack for cooling. Honey Wheat Brown Bread is fresh for up to 4 days, wrapped, at room temperature.