Spiral Wheat Loaf
IngredientsFor the White Dough
- Starting with the white dough, first mix yeast and sugar in ¾ cup of warm water and let the yeast bloom for 5 minutes.
- Then, add the flour and powdered milk into the yeast mixture and mix using either a mixer with a paddle attachment or using your hands. Mix until a rough dough forms.
- Add in the 2 tablespoons of butter and knead for 2 to 5 minutes until the dough is elastic.
- Let the white dough rise covered in a warm area.
- Meanwhile, work on the whole wheat dough by first mixing the yeast, sugar, and water and letting the yeast bloom for 5 minutes.
- Then, add the whole wheat flour, powdered milk, and cocoa powder into the yeast mixture. Mix until a dough-like consistency forms.
- Add in the butter and knead for 5 minutes. Cover the dough in its mixing bowl and let both the white and whole wheat dough rise for another 30 minutes until both have roughly doubled.
- After 30 minutes, uncover the dough and lightly punch down.
- Roll both the white and wheat dough into a 12” by 12” square.
- Brush the white dough square with part of the beaten egg and gently place the brown dough on top of it perfectly aligned. Then brush the wheat dough with some egg wash.
- Roll up the dough like a log, and then pinch the seams of the rolled end closed.
- Place the rolled log into a pan (I used a 9” x 12” loaf pan) and let rise, covered, for another 30 minutes.
- Once the loaf has finished rising, place the pan into the oven. Set the heat to 425 degrees Fahrenheit – keeping the pan in the oven while it heats up. Bake for 15 minutes.
- Reduce the heat to 350 degrees Fahrenheit and bake for another 30 minutes.
- Let cool, and enjoy! This loaf can be stored at room temperature for up to a week.