Country Swirl Bread Recipe

Ingredients

• DARK DOUGH:
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups all-purpose flour, divided
• 3/4 cup water
• 1/4 cup dark molasses
• 1 tablespoon instant coffee
• 1 tablespoon butter
• 1-1/4 cups pumpernickel-rye flour, divided
• LIGHT DOUGH:
• 1-1/2 teaspoons salt
• 1 package (1/4 ounces) active dry yeast
• 1-1/4 cups whole wheat flour, divided
• 1-3/4 cups all-purpose flour, divided
• 1 cup water
• 1/4 cup honey
• 2 tablespoons butter
• 1/2 cup oats, uncooked

Directions

• DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours.
• LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour.
• Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16-in. x 8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack. Yield: 1 loaf.

Country Swirl Bread published in Country Woman November/December 1990, p31