Molasses Whirly Bread

This is my favorite bread—a little fussy to make, but I love the finished product with its beautiful swirls, it’s surprising height, deliciously complex flavor and chewy texture. Make these loaves when you’re having someone special over for dinner, or use it to dress up a meal of simple summer salads or a pot of winter soup.

Molasses Whirly Bread (makes two tall loaves)

In a large bowl (it is ideal if you have two identical bowls), mix together and let proof for 10 minutes:

  • 3 c. warm water
  • 1/c c. honey
  • 2 Tbs. yeast

Add the following and mix well:

  • 3-1/2 c. white flour
  • 1/2 c. nonfat dry milk
  • 1/2 c. oil
  • 2 tsp. salt

Pour half of the dough into a second bowl. To one half stir in the following, then knead, adding extra white flour as needed until you have a smooth and elastic dough:

  • 1/2 c. wheat bran, wheat germ or flax meal
  • 2 c. white flour

Into the other bowl stir in the following, then knead, adding extra white flour as needed until you have a smooth and elastic dough:

  • 1/4 c. molasses (coat the measuring cup with a tiny bit of oil before measuring and the molasses will pour out cleanly)
  • 2 Tbs. instant coffee
  • 2-1/2 c. whole wheat flour
  • 1 c. white flour
  1. Let the doughs rise for 1 hour or until doubled in size. Divide each dough in half. Roll out one piece of the dark dough into a rectangle about 8″ x 10″. Roll out one piece of the light dough and place it on top of the dark dough, then roll together tightly and place into a greased bread pan, seam side down. Repeat for the second loaf (If you like, you can change the order of the dark and light loaves ) Cover and let rise for 45 minutes. Bake at 350 for 45 minutes.

Rolling up the light and dark doughs.

The finished roll before it is placed into the bread pan.

2 thoughts on “Molasses Whirly Bread

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