Preheat oven to 325°F.
Melt butter then combine in bowl with cocoa and sugar using a mixer. Blend in eggs, one at a time. Add vanilla, grain, flour, salt and blend. Stir in nuts by hand. Pour batter into a prepared 9” x 9” cake pan. Bake for 30-40 minutes. Cool in pan.
(Like Spelt and Kamut flours, Rye flour still contains gluten, but a different form of gluten than Wheat. Rye flour is not suitable for Celiacs but may be okay for some depending on their level of sensitivity.