CAROB & VANILLA SWIRL LOAF

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.