Spiral Bread

Spiral Bread


  • 3 cups all-purpose flour
  • 1 tablespoon fast rising yeast about 1 ½ (1/4 ounce packages)
  • 1 tablespoon kosher salt
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 5 tablespoons olive oil
  • 2 ½ cups all-purpose flour
  • 3 tablespoons molasses
  • 2 ½ cups whole wheat flour
  • A few drops of olive oil for kneading


  • In the bowl of an electric mixer, blend 3 cups of the all-purpose flour, the yeast, and the salt on low speed, using the paddle attachment.
  • In a saucepan, heat milk, sugar, and oil until warm (110° F). Add the mixture to the dry ingredients in the bowl and blend on low speed until a smooth batter forms. There should be about 4-5 cups of batter total.
  • Divide the batter in half keeping one half in the electric mixer bowl and placing the other half into another mixing bowl.
  • To the dough in the electric mixing bowl, add about 2 ½ cups all-purpose flour and mix until a smooth, slightly sticky dough forms. Knead dough on the counter until smooth and elastic dropping a few drops of olive oil on the work surface to ease the kneading process. Do not use extra flour. Shape into a ball and place into a bowl sprayed with nonstick cooking spray. Flip dough over so spray coating is on top. Cover the bowl with plastic wrap and set aside.
  • To the remaining one half of the dough, add molasses and whole wheat flour and mix until well blended. Knead on counter until smooth and elastic using a few drops of olive oil if dough is too sticky. Place in a bowl sprayed with nonstick cooking spray and turn dough over as you did for the other dough. Cover with plastic wrap.
  • Place both bowls in a warm place to rise for about one hour until doubled in volume.
  • Turn both doughs out onto a work surface and allow both to rest for 10 minutes. Spray 2 9 1/2 X 5 ½ X 3” loaf pans with nonstick cooking spray.
  • Divide each dough in half. Roll out one half of the light dough into a 12 x 8” rectangle and then roll out one half of the dark dough into a 12 x 8” rectangle. Place the dark dough directly on top of the light dough trying to maintain their rectangular shape. Roll the two doughs up into a tight loaf and place into one of the greased loaf pans.
  • Repeat rolling and shaping remaining halves of the light and dark doughs to form a total of two loaves. Cover the loaf pans lightly with plastic wrap or a clean kitchen towel and allow to rise until doubled (about one hour). Preheat oven to 375° F. Bake breads for 30-35 minutes or until breads are golden brown. Cool.


Makes two loaves