Whole Wheat Swirl Bread Recipe
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Whole Wheat Swirl Bread

By: Estelle Hardin  
"I developed this pretty swirl bread by combining two different recipes."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 117 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 64 servings
 

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 cups warm water (110 degrees to 115 degrees), divided
  • 1 cup nonfat dry milk powder
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 3 teaspoons salt
  • 7 1/2 cups all-purpose flour
  • WHOLE WHEAT DOUGH:
  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 cups warm water (110 degrees to 115 degrees), 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 cups all-purpose flour

Directions

  1. In a large mixing 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 mixing 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. x 3-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
  6. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by porkchop 
This was tasty bread, and you have to love the presentation. However, I would flip the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by MIKEAMYD 
This was my first attempt at making homemade bread. Delicious! I followed the recipe and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by Katey 
This recipe is great. i'm going to enter it in my county fair this coming week end the only... MORE

 
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