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Whole Wheat Swirl Bread Recipe

TOTAL TIME: Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES: 64 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon sugar
  • 3 cups warm water (110° to 115°), divided
  • 1 cup nonfat dry milk powder
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 3 teaspoons salt
  • 7-1/2 to 8-1/2 cups all-purpose flour
  • WHOLE WHEAT DOUGH:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon sugar
  • 3 cups warm water (110° to 115°), divided
  • 1 cup nonfat dry milk powder
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 3 teaspoons salt
  • 5 cups whole wheat flour
  • 2-1/2 to 3-1/2 cups all-purpose flour

Nutritional Facts

1 serving (1 slice) equals 148 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 242 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add 4 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. For whole wheat dough, in a large bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add whole wheat flour. Beat on medium for 3 minutes. Stir in enough all-purpose flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and grease in a warm place, about 1 hour.
  5. Punch each dough down; divide into fourths. Roll one white portion and one whole wheat portion into 14-in. x 10-in. rectangles. Place whole wheat dough on top of white dough; roll up jelly-roll style. Pinch ends to seal and tuck under. Repeat with remaining dough. Place in four greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
  6. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves.
Originally published as Whole Wheat Swirl Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p153

Nutritional Facts

1 serving (1 slice) equals 148 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 242 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Whole Wheat Swirl Bread

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MY REVIEW
Reviewed Sep. 9, 2013

Years ago I made this bread and loved it, but sadly, lost my recipe. I'm thrilled to have found this one which tastes so close to my original! Such a nice, warm bread with a hint of sweetness.

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