Here’s some lovely swirly bread that may or
may not be a projection of the current state of my brain that is, not so lovely
but very swirly. Make this and see if eating it helps you unswirl your brain
like it did with me, thank you carob & vanilla swirl loaf for being so
lovely and for your unswirling properties.
CAROB & VANILLA SWIRL LOAF
Adapted from Vegan Richa – Mocha chocolate swirl in vanilla wheat bread
Vanilla dough:
1 teaspoon active yeast
2 tablespoons sugar
60ml (1/4 cup) lukewarm water
60ml (1/4 cup) vanilla soya milk or other
vanilla non-dairy milk
70g (1/2 cup) wholemeal flour
70g (1/2 cup) strong flour
1 tablespoon sunflower oil or other
flavourless oil
¼ teaspoon salt
Carob dough:
1 teaspoon active yeast
2 tablespoons sugar
60ml (1/4 cup) lukewarm water
3 tablespoons carob powder
60ml (1/4 cup) vanilla soya milk or other
vanilla non-dairy milk
70g (1/2 cup) whole wheat flour
70g (1/2 cup) strong flour
1 tablespoon sunflower oil or other
flavourless oil
¼ teaspoon salt
Start by making the vanilla dough – in a
medium bowl add lukewarm water, sugar and yeast. Mix and let sit for 10 minutes
or until it bubbles up. Add the milk and oil, then the flours and salt
and knead for about 10 minutes.
For the carob dough, in a separate bowl,
prepare another yeast mixture mixing lukewarm water, sugar and yeast and set
aside for 10 minutes. Mix carob powder, milk, salt and oil well. Add this and
the flours to the yeast mixture and again knead for 10 minutes. Cover both
bowls and let rise for 1.5 hours or until doubled in size.
When doubled, punch the dough down and
knead for a minute or so. Roll out the vanilla dough into a rectangle, then roll
out the carob dough and place over the vanilla. Roll up the layers tightly,
then seal the edges and place seam side down in a lightly greased loaf pan.
Brush the loaf with a bit of soya milk and sprinkle with sugar sprinkles if you
like.
Cover with a towel and let rise until
doubled in size, about 40-50 minutes. In the meantime preheat the oven to 185°C
(365°F). Bake for 30 minutes or until a tap on the top sounds hollow.
Let cool completely before slicing then
swirl your face with swirly bread.
