Country Swirl Bread Recipe
Country Swirl Bread Recipe photo by Taste of Home

Country Swirl Bread Recipe

Publisher Photo
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 serving (1 each) equals 149 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 312 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Country Swirl Bread in Country Woman November/December 1990, p31

Nutritional Facts

1 serving (1 each) equals 149 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 312 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

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