In a bowl mix together flour, salt, sugar and yeast.

Add the oil and water and mix to form a soft and slightly sticky dough.

Transfer to the counter.

Knead it for 10 minutes until smooth, soft and elastic.

Take a small piece of dough and set aside.

Divide the remaining dough into two equal portions. To one portion add the smaller set aside piece. This is our main dough.

Divide the other portion into two equal portions.

To one portion add 1/2 tbs cocoa and knead to mix.

To the other portions, add one tbs of cocoa, instant coffee and water and mix to combine everything.

Oil three bowls and place the dough portions inside.

Rotate the bowl to coat the dough with oil.

Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.

Now transfer the  chocolate dough back to counter.

Divide both into seven equal portions and roll each potion into a small log.

Roll out the darker dough into a thin rectangle, place the lighter dough log inside and roll to cover. Do this for all seven portions.

Now divide the main dough into eight equal portions and roll each into a log.

Roll log into a rectangle, place the prepared chocolate roll inside and bring together the edges and pinch and seal.

Do this for all the seven rolls.

Line and grease a loaf tin and arrange all the seven rolls inside.

Use the eighth portion of main dough to fill in the gaps.

Cover and set aside for 20 minutes.

Preheat your oven for 200−C.

Give the dough a milk wash and bake the bread for 35-45 minutes in oven.

Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.

Gently use a spatula to release the bread from the sides of the tin.

Flip it to release the bread from tin.

Let it cool on wire rack.

Slice it with a long serrated bread knife only when it is completely cool.