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Swirl Sourdough Bread cut into slices and laid on a food board. Along side is a cup of tea

Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs)

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.
5 from 1 vote
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Course: Appetizer, Breakfast
Cuisine: American
Keyword: Bread, Chocolate, Herbs, Sourdough, Stuffed, Yeast
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 1 day
Servings: 2 6 inch loaves
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 cup Whole Wheat flour (one can use plain/all-purpose flour /Maida
  • ½ Cup Active Sourdough Starter
  • Salt to taste
  • Water as required (around ¾ - 1 cup depending on flour)
  • 1 tbsp 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 of Lukewarm water
  • ½-¾ cup more Lukewarm water (Total around ¾ - 1 cup depending on flour)
  • Salt to taste
  • 1 tbsp 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.
    Chocolate spread
  • Roll and seal along the edges.
  • Grease the baking tins with butter or oil and add the rolled and filled dough into the tin.
    Bread added 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
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu