Name: Swirled Bread
Cook time: 4 h
Total time: 4 h
Yield: 30
Ingredients: 2 cups plus 1 and 1/2 cups Glicks Flour, divided; 2 tablespoons plus 1/2 teaspoons cane sugar; 1 package (or 2 and 1/4 teaspoons) Gefen Dry Yeast; 1 and 1/2 teaspoons salt; 3/4 cup lightly sweetened soy milk, warmed to room temperature; 3/4 cup warm water; 2 tablespoons oil; 2 cups whole wheat pastry flour, such as Shibolim; 2 tablespoons sugar; 1 package (2 and 1/4 teaspoons) Gefen Dry Yeast; 3 tablespoons silan (date syrup); 1 teaspoon cocoa powder; 1 and 3/4 cups Shibolim Whole Wheat Flour

Swirled Bread

I’ve had this recipe for years, waiting for the opportunity to share it with all of you. When I was assigned to do a feature on bread, I knew it had to be included. It looks like it takes a lot of time, but it doesn’t. It’s delicious and so pretty when you serve it. Toasted, it’s out of this world!

Yields 2 loaves (approximately 15 slices each)

Ingredients

White dough

2 cups plus 1 and 1/2 cups Glicks Flour, divided
2 tablespoons plus 1/2 teaspoons cane sugar
1 package (or 2 and 1/4 teaspoons) Gefen Dry Yeast
1 and 1/2 teaspoons salt
3/4 cup lightly sweetened soy milk, warmed to room temperature
3/4 cup warm water
2 tablespoons oil

Dark Dough

2 cups whole wheat pastry flour, such as Shibolim
2 tablespoons sugar
1 package (2 and 1/4 teaspoons) Gefen Dry Yeast
1 and 1/2 teaspoons salt
3/4 cup lightly sweetened soy milk, warmed to room temperature
3 tablespoons silan (date syrup)
1 teaspoon cocoa powder
2 tablespoons oil
1 and 3/4 cups Shibolim Whole Wheat Flour

Directions

In a large mixing bowl, combine two cups flour, sugar, yeast, and salt. Add warmed soy milk and very warm water. Add oil and beat together until smooth.
Stir in enough remaining flour to form a soft dough. Knead for six to eight minutes until smooth and elastic.
Place in a bowl, lightly coated with oil or cooking spray, turning once to coat top. Cover and let rise until doubled, about one hour.

In a large mixing bowl, combine the whole wheat pastry flour, sugar, yeast, and salt. Add warmed soy milk and very warm water, followed by date syrup and cocoa powder. Add oil and beat together until smooth.
Stir in enough whole wheat flour to form a soft dough. Knead for six to eight minutes until smooth and elastic.
Place in a bowl, lightly coated with oil or cooking spray, turning once to coat top. Cover and let rise until doubled, about one hour.

Punch doughs down; divide each dough in half. Roll one portion of each dough into a 12×8-inch rectangle. Place the rectangle of dark dough on the rectangle of white dough, covering it evenly. Roll up jelly roll style, starting with the short side; pinch seam to seal and tuck ends under. Place seam-side down in a loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Halfway through the rising time, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 40 minutes or until browned. Cool for 10 minutes then remove from pans to wire racks to cool completely.

Tips:
When the loaves are completely cooled, slice and freeze that way. It’s so convenient to remove as many slices as needed at that time.

Notes:
Ask your rav what brachah to make on this bread if eaten as a snack.

Description:
Photo by Daniel Lailah.

Food Styling by Amit Farber.

Swirled Bread

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Yields 2 loaves (approximately 15 slices each)

Ingredients

White dough

2 cups plus 1 and 1/2 cups Glicks Flour, divided
2 tablespoons plus 1/2 teaspoons cane sugar
1 package (or 2 and 1/4 teaspoons) Gefen Dry Yeast
1 and 1/2 teaspoons salt
3/4 cup lightly sweetened soy milk, warmed to room temperature
3/4 cup warm water
2 tablespoons oil

Dark Dough

2 cups whole wheat pastry flour, such as Shibolim
2 tablespoons sugar
1 package (2 and 1/4 teaspoons) Gefen Dry Yeast
1 and 1/2 teaspoons salt
3/4 cup lightly sweetened soy milk, warmed to room temperature
3 tablespoons silan (date syrup)
1 teaspoon cocoa powder
2 tablespoons oil
1 and 3/4 cups Shibolim Whole Wheat Flour

Directions

Step 1 - For White Dough

In a large mixing bowl, combine two cups flour, sugar, yeast, and salt. Add warmed soy milk and very warm water. Add oil and beat together until smooth.
Stir in enough remaining flour to form a soft dough. Knead for six to eight minutes until smooth and elastic.
Place in a bowl, lightly coated with oil or cooking spray, turning once to coat top. Cover and let rise until doubled, about one hour.

Step 2 - For Dark Dough

In a large mixing bowl, combine the whole wheat pastry flour, sugar, yeast, and salt. Add warmed soy milk and very warm water, followed by date syrup and cocoa powder. Add oil and beat together until smooth.
Stir in enough whole wheat flour to form a soft dough. Knead for six to eight minutes until smooth and elastic.
Place in a bowl, lightly coated with oil or cooking spray, turning once to coat top. Cover and let rise until doubled, about one hour.

Step 3 - To Finish

Punch doughs down; divide each dough in half. Roll one portion of each dough into a 12×8-inch rectangle. Place the rectangle of dark dough on the rectangle of white dough, covering it evenly. Roll up jelly roll style, starting with the short side; pinch seam to seal and tuck ends under. Place seam-side down in a loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Halfway through the rising time, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 40 minutes or until browned. Cool for 10 minutes then remove from pans to wire racks to cool completely.

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