Swirl Sourdough Whole Wheat Bread is a delicious sourdough bread that is stuffed with different sweet or savoury fillings. I have used chocolate in one of the bread and garlic & oregano in another.
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The swirls in the bread make it appealing to the kids. They love to see the chocolate or the colour in between. This, therefore, is a perfect mid-evening snack for your kids or good for their lunch box too
This bread can also be served as a perfect party appetizer. The sweet, as well as the savoury version, would be perfect for your afternoon tea party. Serve the savoury bread with some hot soup and you will have a complete light meal.
I have made mini version’s of the bread as I wanted to add different fillings. But one can make 1 large too. The same dough can be shaped into buns or rolls and the filling can be added inside. Just play around as required.
Recipe process of Swirl Sourdough Whole Wheat Bread
The bread is simple sourdough bread. All I did was add the active sourdough starter to the flour and salt mix. Made a soft bread dough and let it ferment over the counter. I have not used any folding or anything at all. So I can say that this is one of the simplest sourdough bread one can make.
I did not even measure the ingredients when I made it the first time. So next time I had to put it on the blog, I measured it. So for 1 cup of flour, I used ¼ cup of active sourdough starter, salt and room temperature water.
I let the dough sit at room temperature for 7-8 hours and the night I covered it lightly and let it ferment overnight in the fridge. The dough can be left in the fridge for up to 2 days. Keep in mind the longer the fermentation the bread will have more of a sour taste, as the dough ferments. A typical characteristic of sourdough bread.
Fermenting in the fridge is optional. One can ferment it over the counter for longer hours or overnight too. If you are in a warm environment or your kitchen is hot the dough will ferment more quickly. So the fermentation hours will reduce.
When you are ready to bake remove it from the fridge and let it sit at room temperature for at least 30 minutes. The quantity given in the recipe will give 2 mini loaves or 1 big loaf. So if you are making 2 loaves, dived dough into equal size portions.
Roll the dough to roughly the size of your tin. Spread filling of your choice in between. Leave 1 cm space along the edges. Roll and seal along the edges.
Grease the baking tins with butter or oil and add the rolled and filled dough into the tin. Let it sit at room temperature for 1 hour. 20-30 minutes before baking, preheat the oven to 200 Deg C. Bake in a preheated oven for 40 minutes or until done. If the top of the bread is turning too brown, lightly cover it with aluminium foil.
Swirl Bread with Yeast
If you do not have a sourdough starter and want to make the bread with yeast, for 1 cup of flour add 1 teaspoon of yeast along with ½ teaspoon of sugar. Rest the process is similar, however, fermentation/prooving time would be reduced. You would need to prove the dough first until double and after the filling, again only for 1 hour.
Few More Sourdough Bread Recipes
- Spelt and Rye Breakfast Sourdough Bread
- Spinach Spiced Sourdough Discard Bread
- Vegan Sourdough Burger Buns
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Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs)
Ingredients
- 1 cup Whole Wheat flour (one can use plain/all-purpose flour /Maida
- ½ Cup Active Sourdough Starter
- Salt
- Water as required (around ¾ – 1 cup depending on flour)
- 1 tablespoon Olive Oil + extra for greasing
Filling 1
- 1 tablespoon butter/olive oil
- 2 big or 4 small garlic cloves grated
- 2 tablespoon Fresh oregano roughly chopped (If using dry, reduce it to 1.5 teaspoons)
Filling 2
- 2 tablespoon Melted Chocolate
Bread with Yeast or without sourdough starter
- 1 cup Whole Wheat flour (one can use plain/all-purpose flour /Maida
- 1 teaspoon dry yeast
- ½ teaspoon sugar
- ¼ cup Lukewarm Water
- ½-¾ cup Lukewarm Water (Total around ¾ – 1 cup depending on flour)
- Salt
- 1 tablespoon Olive Oil + extra for greasing
Instructions
Making of dough
- In a large bowl add all the ingredients except oil and water.
- Mix and slowly add water. Make a semi-soft dough.
- Do not add all the water in one go. Some flour takes more water and some less. So once you achieve a semi-soft consistency do not add more water.
- Now add oil a little at a time and knead the dough for 5-6 minutes.
- After 5-6 minutes you should be able to get a smooth semi-soft dough. Do not worry if your dough is a bit soft still.
- Lightly cover it with a clean kitchen towel or a lid.
Fermentation
- Let it ferment for 6-8 hours on the kitchen counter and then later in the fridge overnight.
- Alternatively one can let it sit on the kitchen counter for 24 hours.
- The next day, remove the dough from the fridge.
Shaping and filling the dough
- Let it sit at room temperature for 30 minutes.
- If making 2 mini loaves, divide the dough into equal size portions.
- Roll the dough to roughly the size of your tin.
- Spread filling of your choice in between.
- Leave 1 cm space along the edges.
- Roll and seal along the edges.
- Grease the baking tins with butter or oil and add the rolled and filled dough into the tin.
- Let it sit at room temperature for 1 hour.
Baking
- 20-30 minutes before baking, preheat the oven to 200 Deg C.
- Bake in a preheated oven for 40 minutes or until done.
- If the top of the bread is turning too brown, lightly cover it with aluminium foil.
- The bread is done when you see the edges releasing the sides of the loaf tin.
- Bread with Yeast or without sourdough starter
- Prove the yeast with the sugar and ¼ cup of lukewarm water.
- After the yeast, add in the flour and knead the dough by adding water slowly.
- Follow the same process for kneading dough as mentioned above.
- Let the dough sit at room temperature for 1-1.5 hours.
- Once double, divide the dough and follow the same process as mentioned above for Shaping and filling the dough and baking
Notes
- Standard US Size cups used
- The quantity given in the recipe will give 2 mini loaves or 1 big loaf.
- So if you are making 2 loaves, divide the dough into equal size portions.
- Any fillings of choice can be used
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We take turns hosting each month and choosing the theme/ingredient.
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Sneha
Thursday 13th of May 2021
Sourdough bread looks delicious.
Swathi
Wednesday 12th of May 2021
This swirl sourdough whole wheat bread looks delicious I need to try it has lot of flavors in it.
Kelster
Wednesday 12th of May 2021
I love that you made two loaves here!
Namita
Wednesday 12th of May 2021
Both loaves are a perfect healthy snack option for the kids. The one with herbs and garlic looks yum. So does the chocolate loaf. Lovely bake Renu.
Stacy
Tuesday 11th of May 2021
I was very relieved to find out that your surprise filling wasn't garlic, herbs AND chocolate together! Two versions are perfect. One for lunch and one for dessert. :)
Renu Agrawal Dongre
Wednesday 12th of May 2021
:-), I think I need to edit the title.