Tsaban Bread

My main hobby is bread baking, especially breads made of whole wheat. Here is an interesting bread which I invented: From the outside it looks rather standard.

(the pictures were taken after the bread spent a long period in the freezer. The bread looks much better when it is fresh).

Now see how the bread looks inside!

To prepare such a bread, create two kinds of dough (knead well flour, salt, water, and yeast), one from standard (white) wheat, and one from whole wheat. Flatten them to get congruent "circles" of width 0.5 to 1 centimeters. Put the brown one on the white one (i.e., prove by hand-waving that the circles are congruent), and roll. Stick the edges, and create cuts on its top with a sharp knife. Let the bread inflate. You can add sesame if you wish. Bake the bread as usual.

Tip. Dough made of whole wheat does not inflate well. The easiest solotion is to use a mixture of whole and white weat in the ration 3 whole to 1 white (i.e., 25% of the dough is made of white wheat, and 75% is made of whole weat). Another solution is to prepare the yiest a the night before: Mix about one cup of whole weat with a little yeast (2 grams) and water, and let it stay the whole night. In the morning, add some fresh yeast and use this for your whole wheat dough.