1 1/4 teaspoons vegetable oil
1 1/2 cups whole wheat flour
1 teaspoon active dry yeast
4 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
1 cup wheat flour
1/2 cup water
Heat oil in a large bowl. Stir in whole wheat flour, 1 teaspoon dry yeast, milk, salt and vanilla. Mix by hand.
In a small bowl, mix 1/2 cup wheat flour with 1/2 cup water to make a stiff dough. Cover and let rise in a warm place until double in size, about 45 minutes.
Deflate the yeast, and turn them out onto a lightly floured surface. Roll the dough out to about 1/8 inch in thickness, but do not let it get too sticky. Cut into 1 inch squares.
Heat a small saucepan over hot water, and add the yeast mixture. Let stand until creamy, about 10 minutes. When the yeast is fully dissolved remove the dough from the pan into a bowl, and leave on the baking sheet. Cover with a damp cloth, and let cool on the sheet until the temperature of the bread has reached 170 degrees F (80 degrees C). Lightly oil a large bowl, and place it in a large bowl with warm water to prevent sticking.
Brush the loaf with egg wee flour, and roll the next 2 minutes with the eggs. Place a layer of the egg mixture over the bread, and roll the remainder with the flour. Brush with 1/2 cup water. Spread the spread evenly with two forks, and refrigerate to overnight.
After the bread has risen, preheat oven to 350 degrees F (175 degrees C). Turn the loaf out onto a lightly floured surface. Spread about 2 tablespoons of the egg mix over the top of the loaf.
Bake in preheated oven for 60 minutes, or until under the center of the loaf. Move the loaf around until it doesn't stick. Grill it until it is golden brown. Serve warm or cold.