To make the dough, combine all of the ingredientsin a large bowl and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle.
Divide the dough into two halves. Shape one half into a ball and place it in a lightly greased bowl, cover loosely and let it rise till double (about 2 hours). This is the white coloured dough.
Take the other half and divide it into two equal portions. To one portion, add the 3 tbsp cocoa powder dissolved in the 1 tbsp of milk and knead well until uniform in colour. This is the dark coloured dough for the leopard's patches. I would suggest mixing the coloured dough the processor if you have one as it makes short work of mixing in the cocoa beautifully into the dough. Shape it into a ball and place it in a lightly greased bowl, cover loosely and let it rise till double.
Add the 1 1/2 tsp of cocoa powder dissolved in the 1 tbsp of milk to the other half of dough an knead well till the colour is uniform. This is the light coloured dough for the leopard's patches. Shape it into a ball and place it in a lightly greased bowl, cover loosely and let it rise till double.
Gently deflate the dough and then divide each of the coloured dough into 6 equal portions. Roll each of the light brown portions into long ropes about 8 1/2" long. Now also roll each of the dark brown portions to ropes of similar length. Flatten the dark brown ropes a little so they can enclose the light brown ropes. All the enclosures don't have to be complete or perfect as the imperfections create the unevenness that will show up as beautiful u201cleopard patchesu201d.
Now roll out the white dough into ropes of similar length, roll to flatten them out and enclose the brown ropes making sure the're completely covered. Now gently roll the completely enclosed ropes gently increasing their length to about 17". Cut each of the 7 ropes exactly in half to make 14 ropes about 8 1/2" long.
Now arrange them a little unevenly in a greased 8 1/2" x 4 1/2" loaf pan, cover and let it rise for about an hour until it has almost doubled in volume. A finger pressed into the dough should leave a mark that refills slowly. Brush the top with milk.
Bake the bread at 180C (350F) for 30 to 35 minutes, until it's light golden brown and done. Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.