Two-Tone Bread Recipe

Two-Tone Bread Recipe

Ingredients : Makes two 350g loaves

25 ml

120 ml

55 g

675 g

7.5 ml

600 ml

65 g

45 ml

275 g

Active dried yeast

Warm water

Caster sugar

Strong plain flour


Warm milk

Butter or margarine, melted and cooled

Black treacle

Strong wholemeal plain flour

Method :
  • 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 and cover.
  • Leave the doughs to rise in a warm place for about 1 hour until doubled in size. Grease two 22 x 11cm loaf tins.
  • 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.

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