Great recipe, but EHOW says " Dutched cocoa powder has been alkalinized to make it less acidic. Recipes calling for this type of cocoa have an added acidic ingredient, which will interact with baking soda in the recipe. Natural cocoa powder is acidic and will itself react with baking soda. " Use regular cocoa powder or omit the baking soda in the recipe. Thanks for your input. The recipe was tested with Dutched cocoa, and we still stick by that recommendation. Honey, brown sugar and chocolate all have acidic components to them, thus the addition of baking soda. Changing the cocoa may result in the bread having a soapy, unpleasant flavor. ~ MaryJane

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