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Country Swirl Bread

 Country Swirl Bread
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.
24 ServingsPrep: 40 min. + rising Bake: 40 min. + cooling

Ingredients

  • DARK DOUGH:
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups King Arthur Unbleached 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 King Arthur Premium 100% Whole Wheat Flour, divided
  • 1-3/4 cups King Arthur Unbleached 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

2 of 2

Country Swirl Bread (continued)

Directions (continued)

  • 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.
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.