Copycat Outback Bread

My new favorite bread recipe!
I have loved the bread at outback, and this copycat recipe tastes a lot like it.  It is really delicious, especially as toast. Michelle gave me the recipe, and said I could post it.  Thanks, Michelle!

Molasses Bread
2 1/2 cups warm water
1 1/2 Tablespoons instant yeast
2 Tablespoons cocoa powder
1/3 cup and 1 Tablespoons molasses
2 Tablespoons oil
1/3 cup honey
2 tsps. salt
3 T. dough enhancer (optional)
3 cups whole wheat flour
3-4 cups white bread flour
2-3 Tablespoons butter, melted
Oats for sprinkling, if desired

Fit the electric mixer with a dough hook.  Add the water, yeast, molasses, cocoa, oil, honey, salt, dough enhancer, and 2 cups whole wheat flour.  Mix well.
Then add, the other cup of whole wheat flour/  Star add the white flour gradually until the dough pulls away from the sides of the bowl.  Knead for 5-7 minutes.  The dough should be soft and slightly tacky.
Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled 1 -2 hours.  Punch down the dough and divide into three equal pieces.  Form into tight oval loaves and place on parchment-lines baking sheets, two loaves per sheet.  Cover with greased plastic wrap or a light towel and let rise until puffy and doubled.  Right before baking, using a very sharp knife, slash the bread with three deep slashes (this is for show and is optional)
Preheat oven 375.  Bake for 25 minutes.  Remove from oven and brush with the melted butter and you can sprinkle on oats, if desired.