Mix all-purpose flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

the butter is incorporated, turn the mixer up one speed and knead the dough

until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Then divide the dough into two equal pieces . In one piece mix in vanilla extract and other piece add cocoa powder and mix well.

Cover the dough and let it rest in a warm (75°F) place for 3 hours . To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Then refrigerate the dough for about 12 hours.

Next morning remove the dough from refrigerator and bring it room temperature.

In a medium bowl make filling, add sweetened coconut, milk powder, all purpose flour and butter. If you do not want to use egg wash here, incorporate 1 egg along with filling this will be better idea.

Then shape vanilla and cocoa dough into a two rectangle.

Place the cocoa dough over the vanilla dough.

Brush with egg wash and spread the filling, once again brush with egg wash on the top of filling. This step will help you prevent the layers from separating while baking.

Roll tightly into a rectangle and place it into a loaf pan ( 9x5 pan)

Set aside for second proof for about 4.15 hours or until the dough rise over the top.

While the dough rising, pre-heat oven to 425F.

Do and egg wash and bake the dough at 375 F for 33 minutes or until it register 195F internally.

Let cool the bread completely and enjoy