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To the bowl of a stand mixer add the warm water, molasses, honey and instant yeast. Look for the yeast to give off a 'yeasty' smell telling you that it is active and ready.
Add the sourdough discard, cocoa powder, salt, whole wheat flour and bread flour. Knead the dough for 8-10 minutes until cohesive and strong.
Transfer the dough to a large container and cover with a plastic shower cap or kitchen towel. Let rise for about an hour or two until doubled in size.
Once the dough has doubled in size, dump the dough on the countertop and separate into two equal portions.
Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough and pinch the seam closed at the end.
Place in a greased 8.5-by-4.5 loaf pan and cover. Repeat with remaining portion of dough.
Let the bread rise in the pan until the dough has risen above the edge of the loaf pan.
Pre-heat oven to 350ºF. Bake loaves of bread for 40-45 minutes until the loaf is baked through and the internal temperature is about 200ºF.
Let bread cool completely before slicing for sandwiches.