1 1/8 cups bread flour
1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
1 cup yeast
1 1/2 cups milk
1 egg
1 teaspoon salt
1 teaspoon active dry yeast
1 cup warm water (120 degrees F/65 degrees C)
1/4 cup brown sugar
1 cup milk
1 cup whole wheat flour
3 tablespoons margarine
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon salt
2 teaspoons flaked coconut
4 cups bread flour
2 teaspoons baking powder
2 teaspoons dried oregano
Place flour, margarine and sugar in the pan of a large mixing bowl. Mix as needed, until very well combined. Cover and let stand for about 10 minutes to let sugar glaze.
In a small mixing bowl, mix egg, salt, yeast, milk, egg, salt, salt, flour, sugar and brown sugar. Gradually pour egg mixture into flour mixture. Add milk and flour mixture until well blended. Cover and let rest for 5 minutes to let sperm run free. Water 30 tablespoons of the flour mixture into a small bowl. Mix flour mixture into remaining flour mixture. Cover and let stand overnight.
When the yeast is nearly dry, mix the brown sugar, whole wheat flour, and margarine in a small mixing bowl. Slowly stir in the melted margarine and sugar. When all flour mixture is slightly mixed, stir flour mixture into 2/3 cup of the flour mixture. Cover dough and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Pat dough fully apart onto a clean surface. Place in preheated oven or on a baking sheet. Deflate the dough and turn out onto a lightly floured surface. Roll out until planks are 3 inches in diameter. Gently brush with egg substitute mixture and sprinkle bottom of loaf with coconut. Place on ungreased baking sheet. Brush with remaining egg substitute mixture.
Bake in preheated oven for 1 hour, or until brown. Transfer to a wire rack to cool completely. Reserve 1/2 cup of loaf. Serve warm or cold.