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Apple Pie Swirl Bread


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Rate this recipe 4.4/5 (14 Votes)


  • Bread
  • 1/4 cup water
  • 1.5 teaspoons active yeast
  • 1 teaspoon raw sugar
  • 1/2 cup bread flour
  • 1/2 cup barley flour
  • 1/2 cup whole wheat flour
  • 2 Tablespoons flaxmeal
  • 2 Tablespoons raw sugar or maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Spices – 1/4 teaspoon apple pie spice ( or cinnamon and nutmeg)
  • 1 Tablespoons extra virgin olive oil or virgin coconut oil
  • Filling
  • 1 Apple chopped small and thin
  • 1-2 Tablespoons ground raw sugar
  • 1 + teaspoons apple pie spice ( I used cinnamon, ginger, nutmeg powders)


Adapted from


Step 1

Step 1 Warm 1/4 cup water, add yeast and 1 teaspoon raw sugar. Mix well and keep aside for 10 minutes.
Step 2 In another bowl, mix in all the flours, spices, salt.
Step 3 Add the yeast mixture, oil, sugar/maple, and water to the flours and knead for a minute or two.
Step 4 Spray water on top, cover with a towel and let sit for 1.5 hours.
Step 5 Use 2-3 Tablespoons wheat flour to get the dough together without sticking to your hands and knead for 2-3 minutes.(If you like smooth doughs, knead for 5 minutes for better gluten formation)
Step 6 Flatten it out on a floured surface to atleast 10 inches wide.( roll it out or flatten it using hands)
Step 7 Top with Chopped apple, ground raw sugar and sprinkle spices liberally keeping an inch on all sides. Use as much sugar/spice or as little as you like.
Step 8 Roll up the dough tightly, and seal the ends by pressing the dough.
Step 9 Place seam side down in parchment lined medium bread pan.
Step 10 Spray water on top, sprinkle oats or wheat flour. Cover with a towel and let rise for 40 minutes or until almost doubled.
Step 11 Bake in preheated 360 degrees F for 40-45 minutes.
Step 12 Take bread out. Let rest for 5 minutes, then remove from parchment. Let cool for half an hour before slicing.
Step 13 Best served warm. Store in refrigerator in a sealed container for 3-4 days.

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