Two-Tone Bread Recipe
Ingredients : Makes two 350g loaves
Active dried yeast
Strong plain flour
Butter or margarine, melted and cooled
Strong wholemeal plain flour
- 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.