Raspberry Swirl Loaf. Just typing the title is making me feel hungry all over again. This bread is so good! It is a partial whole wheat bread, but still so light and fluffy. I used a Eikhorn Wheat for this one, and loved the results. Einkorn is a fairly new wheat to me, but am really into the results.
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.
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. Here is the ground Einkorn Flour. It was milled in my Nutrimill, which I love and use just about every single day. I rarely make a loaf of bread without my Bosch. After owning a few Kitchenaids, I am never looking back. Click on the post to find out why!
Here is the finished dough. Ready for the first rise.
Forming the loaf
This recipe is enough for 2 8x4 loaves of bread. So divide in half, as evenly as you can. I made one a Raspberry Swirl Loaf and one an Herb Swirl Loaf. You can make yours however you want.
Working with one loaf at a time, roll into a rectangle. I like to do mine about 18x24 inches.
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.
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!
It is going to be a little messy, but I promise it is worth it!
Here is where you need a strip of dough without the sauce. If it has the sauce, there is no way you will be able to pinch it closed.
The swirl loaf
I roll it over with the pinched side down and cut a slit right down the middle with a sharp knife.
Now, take the 2 cut sides and face them up.
Twist the sides around each other as shown in the photo below. Pinch the end.
I like to curl my ends under to keep the top looking nice and tidy.
Place into a prepared pan for the second rise.
Here it is, ready for proof.
Here it is risen and baked. Is it not so beautiful??
I prefer the thick sauce for this, look at how well it holds up in the loaf. If it is any thinner, it runs all over as it bakes.
A lovely side view of the loaf and swirls.
I wish I could share a couple pieces of this with you. It was just so good!
A closeup of the loaf, drooling...
Thick Raspberry Sauce
- 5-6 cups frozen raspberries
- ½ cup water
- 2 tablespoons fresh lemon juice
- ¼-3/4 cup sugar This is going to depend on how sweet you want your sauce. I don't like mine very sweet, so I used about ⅓ cup. That was plenty sweet for me. You can always start with less, then add more later as it cooks down.
- 3 tablespoons cornstarch
- 1 tablespoon cool water
- Add raspberries, water, lemon juice and sugar to medium size pan and heat over medium heat. You will want to bring it to a low simmer, and cook until the berries have thawed completely and the sugar has dissolved. You don't need to stir constantly, but do mix occasionally. Mine took about 10 minutes total.Now, I didn't want any seeds in mine, so I strained them out. If you want to leave them, skip this step. If you are straining out the seeds, pour sauce into a fine mesh strainer over a bowl. Press the sauce through, making sure to get as much of the sauce out as you are able. Remember to lift the strainer and scrape the sauce off the bottom of the strainer as well. Discard the seeds, and add the sauce back to the pan.Now, mix the cornstarch slurry in a small bowl. Slowly pour it into the sauce, stirring with a whisk the whole time. Turn heat back on medium high, mixing constantly. Cook for about 3-5 minutes until sauce is thickened. Now, let me add- you may need to add in more slurry to get the sauce to the thickness you want. This is such a variable as berries will release different amounts of liquid. If you do want your sauce more thick, make another slurry. Add it in slowly and make sure it is heated all the way through before you add more in. You WILL NOT KNOW how thick your sauce is until it is heated. Also, it will thicken even more as it cools, so keep that in mind as well. Use the sauce as desired. I will include links for 2 recipes I used mine in recently. If you don't use it right away, store in an airtight container in the fridge up to 7 days. Now, sit back and enjoy. You deserve it.
Raspberry Swirl Loaf
- 1 ¼ cup warm milk This should feel just warm to the touch, about 100 degrees. Don't heat it too much or it will kill your yeast.
- 2 ½ teaspoons instant yeast
- 1 ½ cup whole wheat flour I used Einkorn and loved it!
- 2 ½-3 ½ cups all purpose flour This is a variable, start with 2 ½ cups and go from there.
- ½ cup potato flakes not necessary, but it really works to make a tender bread.
- ½ cup honey
- ½ cup oil I used canola oil, but you can use any fat you choose. Butter is perfect also.
- 3 eggs
- ½ teaspoon salt
- 1- 1 ½ cup raspberry sauce or preserves My recipe for raspberry sauce will be included in post
- Add all ingredients to mixer minus the raspberry sauce. Also start with 2 ½ cups all purpose flour. Mix for several minutes before you decide if you need more flour. You want the dough to be slightly tacky (sticky), but not really sticky. It should just barely come off the side of the mixer. Cover and allow to double in a warm place. Prepare 2- 8x4 loaf pans. I like to spray them with a pan spray as that is easiest. You can just as easily use softened butter as well. Set pans aside.Remove risen dough from bowl. Cut in half, these will be your 2 loaves. Working with one at a time, roll to a 18x24 inch rectangle. Spread at least ½ cup raspberry sauce on loaf, leaving a 1-2 inch border at the bottom of dough. This extra dough will be what you use to pinch the roll closed. You can't do this if there is sauce on it! Now, roll the roll just as you would a cinnamon roll. Making sure you roll top to bottom, as you want the bottom with no sauce left for last. Try and roll fairly tight, but not too tight, keep that filling in as best you can. I know, it is going to be messy! Now, pinch your roll closed, as shown in photos on post. Roll the roll over with the pinch bottom. Cut down the center of the roll as shown in photos, leaving about 2 inches uncut at one end. Face the 2 cut sides up. Then carefully twist them over each other, doing your best to keep cut sides up. Pinch the loose ends together to seal. Tuck both ends under to leave a beautiful top on the loaf. Transfer loaf to pan. Cover and allow to rise until doubled in a warm place. Repeat with the second loaf. Cover and let it rise as well.While the loaves are rising, preheat oven to 350 degrees.Place loaves in oven when they have risen. You will want these loaves to bake at least 35 minutes. The loaf will be fairly dark brown, as shown in photo. Remove from oven. Set on cooling rack about 5 minutes. To remove from pan, turn pan on it's side on the cooling rack. Carefully begin to slide the bread from pan, turning upside down if needed, but quickly turning to top up.Allow to cool as long as you able. We couldn't wait, as the smell was just too good! We cut into our's almost immediately and it was gone just about as fast!Now, sit back and enjoy. You deserve it!