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Pinwheel Bread

This bread recipe was a prize winner at the 2005 Oregon State Fair.

Directions

In a large mixing bowl, dissolve yeast in water. In a saucepan, heat together milk, sugar, shortening, and salt just until warm- stirring constantly until shortening almost melts (110°-115°). Add yeast to mixture. Stir in 3 cups of the white flour and 1 cup of spelt flour till smooth, cover and let rise in warm place 1 hour. Stir batter down; turn about have the batter (4 cups) into another mixing bowl. To this half of the batter stir in enough of the remaining white flour to make a moderately stiff dough. Turn out onto floured surface; knead 6 to 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover.

To remaining half of batter, stir in molasses until well blended. Add the 10-grain cereal and enough of the whole-wheat flour to make a moderately stiff dough. Turn out on floured surface knead 6 to 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover. Let both doughs rise 45 to 60 minutes or until doubled.

Punch down; let rise 10 minutes.

Divide each portion into thirds. On lightly floured surface roll out each portion of dough to a 12"x8" rectangle. Place one dark portion of dough atop one light portion. Roll up tightly into a loaf, beginning at short side. Place loaf in greased 9"x5"x3" loaf pan. Repeat with remaining portions to make 3 loaves. Cover, let rise 45 to 60 minutes or until almost double. Bake at 375° for 30 to 35 minutes- cover with foil after 20 minutes. Remove from pans and cool thoroughly on wire racks. Brush tops of bread with melted butter or margarine.

Makes 3 Loaves (13 slices each).

Pinwheel Bread

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Products Used in this Recipe

Flours & Meals
Whole Wheat Flour

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Flours & Meals
Unbleached White Flour

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Flours & Meals
Spelt Flour

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Cereals
10 Grain Hot Cereal

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