I read that cocoa powder is good for colouring bread, so I made an unSwiss roll

• Standard white sandwich loaf
• Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
• Let proof
• Instead of punching down, roll out flat
• Lay one on top of the other and roll up
• Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings