Make the doughs. This process is the same for both doughs. Make the "white," normal dough first because the green dough will possibly leave a green residue that will taint your white dough. 

Weigh all ingredients and knead each dough in a stand mixer for 8 to 10 minutes. If kneading by hand, knead each dough for 15 minutes until both doughs are smooth.

Rest both doughs in a separate bowl for one hour until they are doubled in size.

Shape both doughs into a similarly shaped rectangle that is the width of your 4x5 dough pan. 

Lay the green dough on top of the white dough rectangle. Try to get them to line up as best as you can. 

Roll the two doughs together and place inside of the lightly oiled loaf pan. 

Allow the rolled dough to rest for another 1 to 1 and a half hours to rise. You're looking for the dough to rise to the top of the pan before baking. 

Once your dough has risen, preheat the oven to 350 F (176 C).

Bake the dough for 25 minutes. 

If the top of the dough is getting too dark, loosely cover with aluminum foil to tent the top. Rotate the pan 180 degrees to ensure even browning. 

Bake for a final 20 minutes or until the center of the dough is above 190 F (88 C). 

Allow bread to cool before slicing.