Pinwheel Bread

I love Tegan and Sara. I love that I can tell which one’s Tegan and which one’s Sara, now. (Sara’s the teenier one, duh.) I love that I have too many sprinkles to fit in my cupboard. I love that spring is happening so I can walk Elliot in the morning.

And I love the swirl that happens when you slice this bread.


I love that this recipe makes three loaves of bread. Even though it meant I had to bake two at a time since I only have two bread pans.

This bread was pretty impressive in my lunch when I was a kid. It totally made my sandwiches fancy. I always looked forward to it when my mom made it.


The bake time for this bread is tricky. The original recipe says that it should bake for 35 minutes, but this bread needs at least 10 minutes more than that. Otherwise there’s a chance the center could be doughy, and that would just be a shame. So make sure to bake this for at least 45 minutes covering with foil after the first 20 minutes.


Pinwheel Bread {My favorite bread ever.}
Recipe from my mom + adapted from Red Mill flour


  • 2 packages of active dry yeast
  • 2 cups warm water
  • 2 cups milk
  • 1/2 cup sugar
  • 2 T salt
  • 1/2 cup (1 stick) butter
  • 8 1/2 cups all purpose flour, divided
  • 1/4 cup molasses
  • 4 1/2 cups whole wheat flour


  1. In a large bowl, dissolve yeast in warm water. Meanwhile, in a small sauce pan heat milk, sugar, salt and butter until warm, not hot. Add to yeast mixture. Whisk in 4 cups of all purpose flour until no lumps remain. Cover with plastic wrap and set aside to rise until double in size, about an hour. It’ll look crazy and alive like below.
  2. Stir the batter down and pour half into another bowl (about 4 cups). To this half of the batter, add remaining all purpose flour and stir as much as possible to make a moderately  stiff dough. Pour onto a floured surface and knead until pliable. Place in a greased bowl, flipping to coat and cover with plastic wrap. To the remaining half of the batter, stir in the molasses until mixed evenly. Add enough of the whole wheat flour to make a moderately stiff dough. Pour onto a floured surface and knead until pliable. Place in a greased bowl flipping to coat and cover with plastic wrap. Set both aside to rise until double in size, about an hour.
  3. Punch both doughs down and divide into thirds. On a barely floured surface  roll out each portion of dough into a roughly  12 by 8 inch rectangle. Place one dark portion of dough atop one light portion. Roll up tightly into a loaf, beginning on the short side. Place loaf in a greased 9 x 5 x 3 inch loaf pan (or whatever bread pan you have), seam side down. Repeat with remaining portions to make 3 loaves. Cover and let rise for about an hour or until almost double.
  4. Bake in a 375°F oven for 45-55 minutes, covering with foil after 20 minutes. The top will be nice and dark. Tap the top and when it sounds hollow throughout the whole loaf, it’s done. Remove from pans and cool thoroughly on wire racks. Brush tops with melted butter.


Make a whimsical sandwich, already.

11 thoughts on “Pinwheel Bread”

  1. Seriously, this is without a doubt my most favoritest bread in all the world and reminds me of many a yummy sandwich or toast when I was little. This is the BEST when toasted and smoothered in homemade strawberry jam. mmmmmmm

  2. It is wonderful fancy bread and I can see why it makes sandwiches so special! And it also makes me super, super happy that I can tell Tegan and Sara apart now, too! I couldn’t for the longest time but now it seems silly to me that it was so hard before 🙂

  3. Thanks Beckie! 🙂 I know what you mean! Tegan and Sara are totally tell-apart-able!

    Thanks Laura! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *