Country Swirl Bread

• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups all-purpose flour, divided
• 3/4 cup water
• 1/4 cup dark molasses
• 1 tablespoon instant coffee
• 1 tablespoon butter
• 1-1/4 cups pumpernickel-rye flour, divided
• 1-1/2 teaspoons salt
• 1 package (1/4 ounces) active dry yeast
• 1-1/4 cups whole wheat flour, divided
• 1-3/4 cups all-purpose flour, divided
• 1 cup water
• 1/4 cup honey
• 2 tablespoons butter
• 1/2 cup oats, uncooked

1. DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120u0b0-130u0b0; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours.
2. LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120u0b0-130u0b0; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour.
3. Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased
4. . Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350u0b0. Cool on wire rack.

sugar, salt, active dry yeast, flour, water, dark molasses, coffee, butter, pumpernickelrye flour, salt, active dry yeast, whole wheat flour, flour, water, honey, butter, oats

Taken from www.tasteofhome.com/recipes/country-swirl-bread/ (may not work)