Scald milk in large saucepan. Pour into large bowl. Add molasses, butter, salt, ginger and gravy browner. Stir. Cool to lukewarm.
Add bran, wheat germ, first amount of whole wheat flour, cocoa and yeast. Mix. Work in enough remaining flour until dough pulls away from sides of bowl.
Place in greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 1/2 hours until doubled in bulk.
Punch dough down. Divide in half. Shape into small loaves.
Place in 2 greased 20 x 10 x 7.5 cm (8 x 4 x 3-inch) loaf pans.
Cover with greased waxed paper and tea towel.
Let stand in oven with light on and door closed for about 40 minutes until doubled in size.
Bake in 190 C (375 F) oven for 30 to 35 minutes. Turn out onto racks to cool.