In a standing mixer, mix together water, butter, caramel color, agave, yeast, cocoa, wheat gluten and salt. Add in 3½ cup wheat flour and mix until well combined. Let that sit for 10 minutes.
Add in the second amount of 3½ cups wheat flour one cup at a time, mixing it in well.
Let this sit in covered bowl for about 20-30 minutes or until it has doubled in size.
Spray your counter or table with cooking spray and spray your rolling pin as well.
Remove half of your dough and place on top of the oiled spot. Roll out your dough into a long rectangle and then roll the long part of the rectangle over itself until you have a roll of dough.
Place this in your 9 inch bread pan and repeat this step with the second half of your dough.
Allow it to rise for about 20 minutes or until it has doubled in size.
Sprinkle your chopped oats and then bake it in your oven heated to 350 degrees for 35-40 minutes.
*For Caramel Color. You can buy this, or you can home-make it like I do. To do that you will need:
3 tbsp sugar, 1 tbsp water, 1 pinch of cream of tarter, ¼ cup boiling water.
Heat the sugar and 1 tbsp water over medium heat until the sugar dissolves. Turn up the heat and let it boil for 2 minutes, covered. Whisk in the cream of tarter and boil until the mixture becomes very dark in color(2-3 minutes), whisking the entire time. Add in your ¼ cup boiling water (I heat mine in the microwave to get it boiling) and stir. You will want to wear a glove because the mixture will splatter when you add in the water.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/whole-wheat-cheesecake-factory-brown-bread-recipe/