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Traditional Pan Bread Runner-Up
White-Wheat Swirl

John Kirt Evans, Macksville, KS

4 cups bread flour
¼ cup sugar
1 tablespoon salt
2 packages active dry yeast
2 ½ cups skim milk
¼ cup butter or margarine
3 tablespoons molasses
1 ½ - 1 ¾ cups whole wheat flour*
1 ½ - 1 ¾ cups bread flour

In large mixing bowl, combine 4 cups bread flour, sugar, salt and undissolved yeast. In saucepan or microwavable bowl, heat milk and butter until milk is warm (120-130ºF). Check temperature with a thermometer. Butter does not need to melt. Add to flour mixture. Blend on lowest speed until moistened; beat 3 minutes on medium speed.

Place half of the batter in another large bowl. Add molasses and enough of the whole wheat flour to form a soft dough. Knead 10-12 minutes by hand or with dough hook. Cover; set aside.

To the other half of the batter, add enough remaining bread flour to form a soft dough. Knead 10-12 minutes by hand or with dough hook. Cover; let doughs rise until double.

Punch doughs down. Divide each dough in half; let rest 10 minutes. Roll each piece into a 12 x 6-inch rectangle. Place one white rectangle on one wheat rectangle. Roll up tightly, starting with 6-inch side. Seal edges and ends. Place, seam-side down, in greased 9 x 5-inch loaf pan. Repeat with other two rectangles. Cover; let rise until double.

Bake in preheated 375ºF oven for 35-40 minutes. Loosely cover loaves with foil the last 10-15 minutes of baking to prevent over-browning. Remove from pans; cool on wire rack.

Makes 2 loaves.

From the contestant - "I like the looks of this loaf and it has a good flavor. I tried it with the wheat on top and the white on top; I prefer the wheat on top the best."

*Contestant used whole wheat flour milled from Kansas hard white wheat.