Black and White Swirl Bread 

This bread requires 2 doughs: one dark and one light. The sponges are identical, but the mixes are different.

I. Ingredients (make the 2 mixes ahead of time so they can properly cool):
Dark Mix

• 1/2 cup carob powder 
• 1 cup hot water 
• 3 Tbs. molasses 
• 1 Tbs. butter or canola oil 
• 1 1/2 tsp. Salt

Combine in a small bowl.

Light Mix

• 1 1/3 cups hot milk (lowfat or soy OK)
• 3 Tbs. honey 
• 2 Tbs. butter or canola oil 
• 1 1/2 tsp. salt

Combine in another small bowl.

Set both mixes aside to come to room temperature.

II. Make 2 sponges: 
Ingredients:

• 1 package (a scant Tbs.) active dry yeast 
• 2 cups wrist-temperature water 
• a drop of honey for each bowl 
• 1 cup unbleached white flour 
• 1 cup whole wheat bread flour 

To do:

Take 2 large bowls. Put half the yeast, 1 cup water, a drop of honey, and a cup of white flour in one bowl, and 1 cup of whole wheat flour in the other. Mix, cover, and let rise for 30 to 45 minutes. 

III. Make the bread:
Dark Dough

• 1 sponge (above) 
• the dark mix (above) 
• about 4 cups whole wheat bread flour

Light Dough

• the other sponge (above) 
• the light mix (above) 
• about 4 cups unbleached whiteflour

Recommended Crust:
Ingredients:

• milk (soy OK) 
• a little butter or oil for the pans

1. Beat each mix into a sponge. Add the appropriate flour a cup at a time; knead to make 2 beautiful doughs. Let rise, punch down, etc. 
2. To make the loaves, knead the doughs well; divide each in half. Roll each dough with a rolling pin to make a neat oval about 3/4 inch thick. (Dry to get all the ovals roughly the same dimensions.) Place the dark on top of the light., and roll them together tightly. 

Lightly grease 2 medium-sized loaf pans, and fit 1 roll into each. Let rise for an hour, then brush with milk and bake in a 375 degree F oven for 40 minutes. Cool before slicing. 

Yield: 2 good-sized loaves