Print Options

Back to Whole Wheat Swirl Bread >

Include these items:

Select reviews >

Taste of Home Logo

Whole Wheat Swirl Bread

 Whole Wheat Swirl Bread
I developed this pretty swirl bread by combining two different recipes.
64 ServingsPrep: 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.

2 of 2

Whole Wheat Swirl Bread (continued)

Directions (continued)

  • 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 9-in. x 5-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.
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.