Breads Recipes - Two Tone Bread

Ingredients

• 25ml/1 1/2 tbsp active dried yeast

• 120ml/1/2 cup warm water

• 55g/1/4 cup caster sugar

• 675g/6 cups strong plain flour

• 7.5ml/1/2 tbsp salt

• 600ml/2 1/2 cups warm milk

• 65g/5 tbsp butter or margarine, melted and cooled

• 45ml/3 tbsp black treacle

• 275g/2 cups strong whole meal plain flour

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Method:

1. Dissolve the yeast in the water with 5ml/1 tsp of the sugar. Sift 350g/12oz/3 cups 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.

2. Divide the batter into two bowls. To one bowl, add  275g/10oz/2 1/2 cups 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.

3. Mix the treacle and whole meal 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 dough to rise in a warm place for about 1 hour until doubled in size. Grease two 22 x 11cm/8 1/2 x 4 1/2in loaf tins.

4. Preheat the oven to 220C/425F/Gas 7. Punch down the dough and divide each ball in half. Roll out half of the light dough to a 30 x 20cm/12 x 8in 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.