Two-Tone Homemade Bread

This two-tone bread combines the softness of white bread with the hearty texture of whole wheat. It’s not only delicious but also visually appealing with its contrasting layers. Here’s the recipe to make this flavorful bread at home:

Ingredients:

For the White Dough:

• 400g flour
• 250ml lukewarm water
• 10g fresh yeast
• 1 tablespoon oil
• 1 teaspoon salt

For the Dark Dough:

• 200g whole wheat flour
• 100g white flour
• 150ml lukewarm water
• 10g fresh yeast
• 1 tablespoon oil
• 1 teaspoon salt

For the Glaze:

• 1 tablespoon milk
• 1 tablespoon oil
• 1 tablespoon water

Directions:

Make the White Dough: In a large bowl, combine the white flour, fresh yeast, and salt. Gradually add the lukewarm water and oil, mixing until a dough forms. Knead until smooth and elastic, then cover and let it rise in a warm place until it doubles in size.

Make the Dark Dough: In another bowl, combine the whole wheat flour, white flour, fresh yeast, and salt. Gradually add the lukewarm water and oil, and knead the dough until smooth. Cover and let it rise until it doubles in size as well.

Shape the Dough: Once both doughs have risen, roll out the white dough to fit the size of your bread pan. Do the same with the dark dough. Place the dark dough on top of the white dough, then spread a thin layer of butter on the white dough. Roll the dough up like a Swiss roll.

Final Rise: Place the rolled dough into a greased bread pan and cover it. Let it rise again until it doubles in size.

Glaze the Bread: Mix together the milk, oil, and water for the glaze. Brush this mixture over the top of the bread before baking.

Bake the Bread: Preheat your oven to 180°C (350°F). Bake the bread for 35 to 40 minutes, or until the top is golden brown. Keep an eye on it, as baking times can vary based on your oven.

Finishing Touch: Once baked, brush the bread with a little oil to keep it soft and shiny. Allow it to cool slightly before slicing.

Enjoy this soft and flavorful two-tone bread with any meal, or simply with butter and jam! Note that flour types can vary, so you might need to adjust the amount of water depending on the flour you’re using.