Harlequin Bread

Harlequin bread is one of my most favorite bread. It’s been on my list for a long time but never got a chance to prepare. So the other day I wanted to bake something so thought of asking my family where they ended up telling me that half people wanted to eat brown bread and half of them wanted to eat white bread. So I gave them a suggestion why not make both loaves of bread in one and they were like look that’s not possible it’s better to make two separate loaves of bread whereas the impossible came out to be possible. I have not tried harlequin bread before but when I thought of this concept I was impressed by what my bread turned it. It was super soft and delicious and when you can have fresh two in one bread together, the feeling is just amazing.


For White Bread

  1. 125gms All-Purpose Flour
  2. 5gms Yeast
  3. 5gms Sugar
  4. 2.5gms Salt
  5. 2.5gms Oil

For Brown Bread

  1. 65gms All-Purpose Flour
  2. 65gms Whole Wheat Flour
  3. 5gms Yeast
  4. 5gms Sugar
  5. 2.5gms Fat
  6. 2.5gms Salt
  7. 1 Tablespoon Caramel/ Honey


  1. Firstly, prepare the dough by mixing all the ingredients for white and brown bread separately. Then, rub the fat and salt together and incorporate it with the dough.
  2. Secondly, cover both the dough with a damp cloth and let it rest for 30-40 minutes.
  3. Then, again knead the dough and proof it for 30 minutes.
  4. Thirdly, roll out each dough into a circle and place the brown rolled out one over the white dough and roll up like a Swiss roll.
  5. Then, grease the baking tin and place the rolled dough in the tin. Then, allow it to proof for more half an hour in the oven.
  6. Finally, bake at 200 degrees for 25 minutes. Cool it on wire rack.

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