1/2 cup mayonnaise
1/4 cup fresh lemon juice
1/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
5 thinly sliced (4 inch) yeast curls
1 1/2 cups milk
1/2 teaspoon celery salt (optional)
1 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
In a large bowl, mix together the mayonnaise, lemon juice, sugar and salt. Stir together and pour into the 10x15 inch loaf pans.
In a small bowl, stir together the yeast curls, milk, celery salt and whole wheat flour. Mix this mixture into the greased and flour the prepared loaf pans.
Bake in preheated oven for about 2 hours, until lightly browned. Remove from oven and let cool completely. Preheat the oven to 450 degrees F (220 degrees C).
In a large bowl, combine the flour, baking soda and mayonnaise mixture. Mix until combined. Add 1/2 cup of the bread crumbs to the mixture, and mix thoroughly. Stir in the yeast mixture and the egg.
Gently turn the loaf of scones into the loaf of bread and place them on the prepared baking sheets. Brush the top with remaining flour.
Bake in preheated oven for about 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.