Country Swirl Bread
Ingredients
- 1 tablespoon sugar ⓘ
- 1-1/2 teaspoons salt ⓘ
- 2 packages (1/4 ounce each) active dry yeast ⓘ
- 1-3/4 cups 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 ⓘ
- 1-1/2 teaspoons salt
- 1 package (1/4 ounces) active dry yeast ⓘ
- 1-1/4 cups whole wheat flour, divided ⓘ
Instructions
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup 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 16x8-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
- . Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).