Go Back
+ servings
raspberry swirl bread sliced on a piece of parchment paper.
Print Recipe
5 from 3 votes

Raspberry Swirl Loaf

This delicious swirled loaf is lightly sweetened and oh-so tasty!
Prep Time30 mins
Cook Time40 mins
resting time1 hr 30 mins
Total Time2 hrs 40 mins
Course: Bread
Cuisine: American
Keyword: ancient grain recipes, raspberry swirled loaf, sweet breads, whole grain bread, whole grain loaves, whole wheat bread
Servings: 2 8x4 loaves
Author: Amy- A Red Spatula

Ingredients

  • 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

Instructions

  • 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!

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!