Dissolve the yeast in the water with 5
ml of the sugar. Sift 350 g of the white flour, the salt and remaining
sugar. Make a well and add the yeast, milk and butter. Mix in gradually
to form a smooth soft batter.
Divide the batter into two bowls. To
one bowl, add 275 g of the strong white flour and mix together to a soft
dough. Knead until smooth. Shape into a ball, put into a greased bowl
and rotate to grease all over. Cover with clear film.
Mix the treacle and wholemeal flour
into the second bowl. Add enough of the remaining white flour to make a
soft dough. Knead until smooth. Shape into a ball, put in a greased bowl
Leave the doughs to rise in a warm
place for about 1 hour until doubled in size. Grease two 22 x 11cm loaf
Preheat the oven to 220oC /
425oF / Gas 7. Punch down the dough and divide each ball in
half. Roll out half of the light dough to a 30 x 20cm rectangle. Roll
out half of the dark dough to the same size. Set the dark dough
rectangle on the light one.
Roll up tightly from a short side. Set
in a loaf tin. Repeat.
Cover the tins and leave the dough to
rise until doubled in size. Bake for 30-35 minutes.