Swirl bread

This makes one fun sandwich! It's a nice twist on the usual loaf of bread, you could even do this method with you favorite bread recipe. If you've made bread before this is a piece of cake! (or was it bread?)

The bread is colored with cocoa powder or coffee but neither can be tasted in the baked bread. As for the topping you can use whatever you have on hand or even leave it plain.

Swirl Bread:

400 gr (3 ½ cups) flour

125 gr (2 ½) wheat bran

½ tbsp salt

2 tsp dry yeast

2 tsp sugar

400 ml (1 2/3 cups) water, warm

2 tsp olive oil

1 tbsp cocoa (or instant coffee powder)

egg wash

seeds to scatter

In the bowl of the electric mixer stir together the warm water, yeast and sugar. Place starting with the flour followed by all the other ingredients (except the cocoa/coffee) in the bowl. Attach dough hook and knead on low speed at first then on medium for about 5 minutes, until dough is tacky and elastic. Too sticky add more flour, too dry and crumbly add more water.

Now remove half of the dough and place it in another bowl, cover. To the remaining dough in the mixer bowl add the cocoa and knead until evenly colored, cover as well. Let both balls of dough rise until double in bulk, about an hour an a half.

On a well floured surface gently roll out both doughs. Place the dark dough on top of the white one and roll them into a loaf so that the brown dough is completely hidden by the white one, fold the open ends under the loaf. Now either place on baking sheet or in a loaf pan, brush with egg wash (1 egg mixed with a tbsp of water or milk) scatter with seeds and bran (I used wheat bran, flax seeds, sunflower seeds - a tbsp of each) and make a few cuts at the top. Let rise for another 20 minutes.

Preheat oven to 190c. Bake bread for about 50 minutes. Let cool, slice and make yourself an hypnotic sandwich!

Original from here.