Combine yeast, water and sugar in the bowl of your stand mixer and let sit for about 5 minutes for yeast activation.
Add molasses, honey, butter, cocoa powder, salt and wheat flour to the yeast mixture. Fit your mixer with dough hook and begin to knead over medium-low speed. Add remaining flour and continue to knead until a ball of dough begins to form around your hook and pulls away from the bowl. If your dough is still too sticky and not forming a ball, add more all-purpose flour about 2 tbsp at a time.
Transfer the ball of dough to a lightly greased bowl. Cover with a clean towel and let dough rise for about 1 hour or until it doubles in size.
Preheat oven to 450 degrees. If you have a pizza stone: Place a pizza stone in the oven to preheat for about 20-30 minutes. ** If you don't have a pizza stone, skip this step and use a baking sheet.
Sprinkle parchment paper with cornmeal and place smooth ball of dough on top. When ready, carefully slide parchment paper with dough onto a baking sheet or the preheated pizza stone.
Bake for 30-35 minutes until golden and sounds hollow when you knock on the bread.
Remove from oven and let cool on a cooling rack.