1 tbsp sunflower seed oil

2 tsp salt

1¾ cups warm water, at 110 degrees F

¼ oz instant yeast, (1 package)

6 cups bread flour

4½ tbsp white sugar

¾ cup unsweetened cocoa powder

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

Place the dough on a lightly floured surface. Knead for 5 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 for 35 minutes.

Serve and enjoy!

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