Raspberry Swirl Loaf

Are you looking for a sweet bread filling with a fruit filling? This lovely Raspberry Swirl Loaf will check all those boxes. It might look complicated, but I promise, it is not as hard as it looks!

Let me mention too, that the Raspberry Sauce I used in this recipe is the highest-ranking/ traffic driving recipe on my site. People are always searching for and using this sauce. If you don't feel like making the sauce, no problem. Raspberry preserves from the store work just as well.

What Makes This Bread Work

There are so many great things to note about this bread, but let's start with the texture. Although I used wheat flour in this bread, no one will ever know. It is still just as light and fluffy as you would hope it would be!

The sweet bread and raspberry combination is too good! The sauce is sweet and slightly tart, which pairs perfectly with the mellow bread.

It is a beautiful loaf of bread. This baking project is one you can be proud of! Everyone will be so impressed when you cut into the bread.

Ingredients

• Milk- This adds to the richness and texture of the bread. You can use any type of milk you like, I have tried several and they all work.
• Instant Yeast- You can also use active dry for this recipe, but I prefer the instant.
• Potato flakes- This might seem like a weird thing for bread, but just think about potato bread. The potato flakes make this bread so fluffy and tender.
• Honey- I love honey in this bread, but you can also use granulated sugar or even maple syrup for another sweetener option.
• Oil- I use canola oil. You can also sub this for melted butter if you prefer.
• Eggs- These will add to the texture, flavor, and even structure of the bread.
• Salt- it won't take much, but salt is necessary for the bread.
• Whole wheat flour- I used Einkorn for this bread, but you can also use white or red wheat, spelt, or even rye.
• All-purpose flour- I like to use a blend of wheat and white flour. You get the nutritional value of wheat flour, but the texture you want with the white flour.
• Raspberry preserves or sauce- Remember to check out my recipe for raspberry sauce!

How To Make

This is a simple method for dough making, called a straight dough method. Basically, everything gets thrown in the bowl and mixed at the same time. Super simple. I rarely make a loaf of bread without my Bosch.

1. Once the bread is mixed, cover and let it rise until it has doubled.
2. This recipe is enough for 2 8x4 loaves of bread. Divide the dough in half as evenly as you can. I didn't weigh it, so I cannot give the weight.
3. Working with one loaf at a time, roll into a rectangle. I like to do mine about 18x24 inches.
4. Spread evenly with the Raspberry Sauce. Leaving a 1-2 inch gap at the bottom. If it is all covered with the sauce, you cannot pinch the ends to seal at the end.
5. Roll up the rectangle, making careful to keep it fairly tight. I know this will be hard with the sauce, but do the best you can! Pinch it closed.
6. Slit the roll lengthwise with a sharp knife right down the middle, leaving about 2 inches uncut at the end.
7. Take the 2 sides and face the up, the swirls facing up. Twist the 2 sides over each other, as shown in the photos.
8. Pinch the end to keep it together. Then place in the prepared pan. You might have to squish it in just a little.
9. Cover and let it rise until doubled again. Bake.
10. Remove from the oven and let it cool for about 7-10 minutes before taking it from the pan.
11. Let it cool or enjoy it right away!

Notes

• The most important thing with this bread is not to overbake. Whole wheat baked goods will absorb more moisture than those with only refined flours. Some people think the only solution is to add more liquid. I have found the best solution is actually to underbake just SLIGHTLY.
• I also actually like to go by internal temperature on the bread for doneness. I like to bake to 190 degrees. Be sure to insert the thermometer into the center of the loaf.
• When you are swirling the bread, it will be a little messy. Just do your best to keep it tidy, but don't stress too much about it.
• Making sure the dough is mixed properly too is another good way to ensure you have an awesome loaf.
• After you have baked this bread, and it is cooled, if you don't eat it all in one day, it will hold. It holds at room temperature for 2 days. Or in the fridge for up to 4.
• This bread also makes really yummy toast!

Einkorn wheat

What is Einkorn? An ancient grain, in fact, it is considered the oldest wheat we know of- about 5,000 years old. Cool, right. I am interested in it as it is supposed to be more easily digestible than traditional wheat.

There are plenty of people with gluten intolerance who are able to consume this product with no problems. I think it is pretty interesting and worth looking into.

More Bread Ideas

If you like these swirled loaves as much as I do, let me share a few other recipes I love. My cranberry orange loaf is one I make ALL THE TIME during the holidays. My pumpkin brioche is another seasonal favorite. Herb swirled bread is a savory loaf that is delicious with your favorite meal. I also love this cinnamon swirl raisin bread, especially for toasting in the mornings.

• Desserts
• Yeasted Breads
• Einkorn Flour