Chocolate Bread

Combine flour salt yeast sugar cocoa sunflower oil and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.

Place the dough on a lightly floured surface. Knead for five minutes until smooth and elastic.

Divide the dough in half and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops and cover with a kitchen towel. Let rise until double in size.

Bake at 425 degrees F (220 degrees C) for 35 minutes.