Swirled Herb Bread

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I love swirled breads so much. The swirls give just a hint of flavor that pairs perfectly with your bread, and it is so good! The particular Swirled Herb Bread is really, really good. The ratio of bread to filling is just right. I made this bread as a partial wheat loaf, which my family prefers. It is a lighter flavor than traditional whole wheat loaves.

Using ancient grains in your modern bread

The wheat I used is a Einkorn Wheat. This is a fairly new wheat to me, I have only been using it for a few months, but already love it so much. It is an ancient grain. Rather than typing up all the info on it, here is a great link some really cool info.

My stand mixer recommendation

Although you can mix your dough by hand, I much prefer my Bosch for bread making. I am so in love with this mixture and use it several times a week.

adding einkorn wheat to a bosch stand mixer with measuring cup

Isn’t this dough so beautiful. I just love a good whole grain dough!

whole wheat dough in a Bosch stand mixer with the dough hook in the bowl.

Rolling out the Swirled herb bread

This recipe makes for 2 loaves. Divide the dough in half. My bench knife is a must in bread making.

Cutting bread dough in half with a bench knife on surface

Roll each half into a rectangle.

woman rolling bread dough into a rectangle with a rolling pin on a surface

Prepping the herb filling

Now, time to prepare the filling. If you are able, use fresh herbs. They are definitely the best for this case. The filling is made with butter, parmesan, oregano, thyme, garlic and basil.

woman adding herbs to a small food processor with grated parmesan and minced garlic.

I like to mix this in my small food processor. It is the perfect size. They don’t make this model anymore, but there are several other really great models to try.

woman processing herb mixture in small food processor.

Now, spread the mixture on the top of your bread dough rectangle.

woman spreading herb mixture over bread dough rectangle with an offset spatula

Roll up your bread roll just like you would a cinnamon roll.

woman rolling swirled herb bread on surface

Pinch the roll closed.

woman pinching herb swirl bread closed

Now cut the bread right down the center.

Now twist the half over each other, keep the cut side up. This isn’t totally necessary, but it is so much prettier if you do!

woman twisting swirled herb bread on surface

This is what you will want the loaf to look like when it is finished.

twisted herb bread loaf on quartz surface

I didn’t get any photos of the bread when it had risen or right after it was baked. Here is the finished loaf in all it’s beauty!

baked swirled herb bread on parchment paper with fresh herbs and einkorn wheat kernels.

The finished product- swirled herb bread

And here is a closeup on that swirl. Y’all, it’s so pretty!!

Looking for other swirl bread ideas? I have a few others I think you might like!

Swirled Herb Bread

This lovely swirled herb bread is perfectly seasoned with the herb swirl. It is a great addition to any meal or served on it's own.
Course Bread
Cuisine American
Keyword ancient grain breads, ancient grains, einkorn wheat bread, einkorn wheat recipes, herb bread, whole wheat bread
Prep Time 20 minutes
Cook Time 30 minutes
rising time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings 2 loaves
Author Amy- A Red Spatula


  • Stand mixer, 2- 8×4 1/2 bread pans


Bread Dough

  • 1 1/4 cup warm milk This should feel just slightly warm to the touch, about 100 degrees
  • 2 1/2 teaspoons instant yeast
  • 1/2 cup honey
  • 1/2 cup olive oil, butter or canola oil You can choose here. I have used all 3, and like all 3.
  • 1/2 cup potato flakes while this isn't necessary, it does help produce a really tender loaf
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour I used a einkorn flour, but a white whole wheat or hard red winter would be great as well.
  • 2 1/2-3 1/2 cups all purpose flour This is a variable. So much will depend on humidity, measuring techniques etc. Also, if you prefer a 100 % whole wheat loaf, go for it! It is really good either way.
  • 3 eggs

Herb Filling

  • 8 tablespoons butter, softened you can use olive oil here if you prefer, but I like the butter
  • 6 tablespoons fresh basil all these herb ingredients are variable, if you prefer one more than the other, use more!
  • 2 tablespoon fresh oregano
  • 2 teaspoon fresh thyme
  • 2 tablespoon fresh parsley
  • 2 tablespoon minced garlic I love roasted garlic for this, but didn't have any when I made this loaf.
  • 1 cup grated parmesan


Bread Dough

  • Add ingredients to mixing bowl or bowl you will use to mix if you are doing the process by hand. Start with only 2 1/2 cups of the all purpose flour though. You will want to add any extra gradually after mixing for a few minutes. This is a straight dough method, which means you add everything in at once to mix. It is so simple to do!! Also, I am using instant yeast on this one, so you don't need to activate the yeast, just throw it in with other ingredients.
    Now, mix for at least 1-2 minutes before you decide about adding more flour. You will want the dough to be tacky (slightly sticky), but not overly sticky. It is a partial wheat loaf, so it will absorb more moisture than an all white bread. Continue to mix, adding flour as needed fro about 6-8 minutes. I like to mix on a medium speed on my mixer.
    If you are mixing by hand, it is the same concept. I always mix for 8-10 minutes when I mix by hand.
    Cover dough and allow to rise in a warm place until the dough is doubled. Mine took about 40 minutes. This will depend on the temperature of your dough and the temp in your house. While it is rising, prepare your bread pans. I like to just spray mine with a pan spray. If you prefer, use softened butter. I don't recommend oil as I have had a few bad experiences with the bread sticking in pans I have oiled.
    Now, divide dough in half. I love using a bench knife for this, it is one of my favorite tools for working with bread dough.
    Roll each section to a 12×18 rectangle. Spread with half of the herb mixture, being sure to leave about 1 inch on a 12 inch side without the spread. This is the side you will use to pinch your loaf closed. You cannot do this with butter smeared on it. 🙂
    Now, roll your roll just like you would a cinnamon roll. Pinch closed.
    Cut a slit lengthwise through your roll, leaving about 1 inch at the end uncut. Place the 2 sides facing up on the surface. Twist them over each other again and again until you reach the end of the loaf.
    Curl each end under to the twist shows even at the end.
    Place each loaf in prepared bread pans. Cover and allow to rise until doubled. While it is doubling, preheat oven to 350 degrees.
    Place both loaves in the oven for baking. Now, my loaves took a little over 30 minutes to bake. Your time may vary a bit depending on the thickness of your pan and the actual temp of your oven. You are looking for the top to get a deep golden brown color.
    Once it is finished, remove from oven. Carefully invert and remove from pan. Allow to cool right side up.
    Let this cool as long as you are able to ease in cutting, but let me just tell you. It will be hard. This bread smells so good!! Your whole house will smell amazing and magically, everyone will be in a better mood.
    Now, sit back and enjoy. You deserve it!

Herb filling

  • Mix all ingredients. I did mine in the food processor, then I didn't have to cut up any of the herbs. If you would prefer to mix by hand, that is great. Just make sure and finely chop the herbs first. Same thing if you are mixing with a hand mixer.

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