Remember the filling from my delicious Nut-Free Baklava? Well, I had leftovers on my hands, and since our stash of bread was running low, I figured what better use than in a swirled bread? I don't often go "overboard" on the decadent loaves for mom, especially since that we're well into the short sleeve and shorts weather, but once in a while it serves as a nice treat! This bread is a heavy adaptation from the Cinnamon Swirl Bread on Pinch of Yum, which looked decadent and one I'm definitely going to make in the future!
Since I was making bread with a baklava-style swirl, I figured I would pull in some other Greek(ish) flavours with the dough. A dash of orange juice and orange flower water added a light fruity and floral note, while toasted sesame oil shone through with a nutty tone. Using yogurt instead of water kept the dough impossibly soft and tender, which was a great contrast with the crunchy bits in the filling. It's a good thing this recipe makes two big loaves, because my mom couldn't wait to dig in - they were barely room temperature by the time she cut into them!
Baklava Swirl Bread
Makes 2 large loaves
2 tbsp instant yeast
3 cups whole wheat bread flour
2 cups multigrain flour (I had a 10 grain mix from the bulk store)
2 tbsp wheat gluten (optional but makes a better rise)
2 tbsp lecithin granules (optional, but recommended if freezing)
2 tsp salt
2 tbsp sugar
2 cups plain yogurt (I used a non-dairy one since I had it on hand)
juice of 1 orange
1 tbsp orange flower water
1/4 cup toasted (or dark) sesame oil
1 1/4 cups Nut-Free Baklava filling (see recipe)
2 tbsp wildflower honey
- In the bowl of a stand mixer (or a large mixing bowl), combine the yeast, flours, gluten, lecithin, salt, and sugar.
- Add the yogurt, orange juice, orange flower water and sesame oil. Mix well to make a supple, relatively smooth dough.
- Knead for 8-10 minutes, until elastic.
- Place in a greased bowl, cover and let rise for 1 hour, until doubled.
- Punch down, knead briefly and divide in half.
- Roll 1 portion of dough into a long rectangle, making the dough as thin as possible (more swirls!)
- Sprinkle with the Nut-Free Baklava filling and drizzle with honey.
- Roll up into a log, pinching the edges to seal. Place seam side down on a sheet of parchment and set aside. Repeat with remaining dough, filling and honey.
- Let dough rest while the oven heats (with a baking stone if possible) to 350F.
- Slide dough onto the baking stone or place the baking sheet in the oven.
- Bake for 50 minutes - 1 hour, tenting with foil after 40 minutes if it is browning too quickly.
- Cool completely, then slice on an angle for the best swirl (and biggest slices!)
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