Whole Wheat Swirl Bread

Name: Whole Wheat Swirl Bread
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; 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

17 ingredients

6 steps

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
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

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 14x10-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.