Whole Wheat Swirl Bread Recipe

5 1 1
Publisher Photo

Whole Wheat Swirl Bread Recipe

Read Reviews
5 1 1
Publisher Photo
I developed this pretty swirl bread by combining two different recipes.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling

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

Directions

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.
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.
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.
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.
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 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
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 slice: 148 calories, 3g fat (0 saturated fat), 1mg cholesterol, 242mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 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
  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 9x5-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhole Wheat Swirl Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
natersmum User ID: 7401173 132885
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."

Loading Image