Tuesday, April 13, 2021

Marble Wheat Loaf #BreadBakers

This month, the Bread Bakers are showcasing bread made with whole grains. Lots of thanks to our host, Wendy!

My first attempt at a loaf for this month was a total flop. I was very excited about the onion loaf as it used my recently started sourdough starter. I even ran out just before our weekend lockdown to grab the onions. Alas, it was a complete waste of time and ingredients. 

I had originally planned on doing this marbled loaf so I crossed my fingers and hoped another recipe didn't fail me. I literally held my bread when I sliced into it. It didn't fail but I did have to make some changes to this King Arthur Flour recipe. The loaf is made by rolling a white flour dough with a whole wheat flour dough. In the original recipe, the white dough had a 70% hydration. I thought that would be way too sticky for this purpose and I was right. I lowered it a bit. Still a bit sticky but workable.

Scroll down to see the other whole grain bread that we have for you today!

Marble Wheat Loaf


White Dough
250 g all purpose flour
2 tablespoons powdered milk
1 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon yeast
2 tablespoons oil
160 ml water

Wheat Dough
170 g whole wheat flour
3 tablespoons powdered milk
1/2 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 teaspoons yeast
2 tablespoons oil
113 ml water

1 egg beaten for joining the two doughs


Mix all the ingredients for the white dough until smooth. If it's too sticky to handle, sprinkle in some extra flour. Place in a greased bowl and allow to rise overnight. 
Next, mix all the ingredients for the wheat dough. Place in a greased bowl and allow to rise overnight. 

When both doughs, have risen, roll out each into a 12" x 9" rectangle. Brush the beaten egg on the white dough then place the whole wheat dough on top. Roll up along the long side as tightly as possible. 

Place in a greased 9" x 5" loaf pan and allow to rise until puffy and above the rim of the pan.

Meanwhile, preheat the oven to 350 F. 

When the loaf is ready, bake for 30-35 minutes or until the top is golden. Cool completely before slicing.


  • I prefer an overnight rise as it enhances the flavour. You can do a room temperature rise if you like.
  • The original recipe calls for cocoa powder but I forgot it. It means the whole wheat swirl is lighter but I was still happy with it. You can use a tablespoon of cocoa if you want it darker.
  • Adapted from King Arthur Flour's Spiraled Wheat Loaf

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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