Apple Pie Swirl Multigrain Bread Loaf. Vegan recipe

apple pie swirl bread vegan
Can you feel it in the air! can you.. I am not talking about fall, I am talking about the calm before the storm called VeganMofo (Vegan Month of food) ;). Last year was one crazyy month since it was my first mofo and my parents were visiting half the month. I was running around with a camera and pulling my hair out at night. Check out some amazing posts, lots of veganized curries, kebabs, desserts, rescue features and more  from last October here..
Of course fall is in the air too, and that means lots of squashes and apples and fall spices.. whats your favorite fall spice?
I am not a fan of sweet fruit pies. So I decided to add the pie filling in a yeast bread. The filling doesnt need as much sugar, the bread is mildly sweet and makes an amazing snack as is, or a delicious french toast or plain toast with some maple and earth balance butter, yumm, or some cashew cream and more apples and pie spice!
I still cant figure out how to align my images on the blogger editor. I guess I will have to start writing some html. 

This is a yeast bread, so it has limited sugar and fat content. Its like a mild flavored, light and airy no guilt apple pie;) I has some whole barley that I let my blendtec convert into a nice flour and here we are with a multigrain( ok 2 grain- wheat and barley) bread.

Find lots, and I mean lots of breads here.:)
Proof the yeast in warm water,
Mix in flours and yeast mixture
Knead for 1 minute until well combined. Spray water on top, cover with towel and let rise until doubled.
Doubled dough. Use some flour, Punch it down and roll it out.
Top with small chopped apples, sugar and apple pie spice. Spread evenly into a not too thick a layer.
Roll up like a jelly roll and seal the edges.
Place seam side down in bread pan
Spray top with water, then sprinkle some oats or flour. Cover with towel and let rise for 40-45 minutes, until almost doubled.
Bake for 40 minutes. Remove from oven, let cool for 5 minutes, then remove from parchment.
Apple Pie swirl Bread
dairy, egg, soy, nut free
Cook Time: 45 mins , makes 1 8.5 by 4.5 inch pan.
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, nutmeg)
1 Tablespoons extra virgin olive oil or virgin coconut oil
1 Apple chopped small and thin
1-2 Tablespoons ground raw sugar
1+ teaspoons apple pie spice ( I used cinnamon, ginger, nutmeg powders)
Warm 1/4 cup water, add yeast and 1 teaspoon raw sugar. Mix well and keep aside for 10 minutes.
In another bowl, mix in all the flours, spices, salt.
Add the yeast mixture, oil, sugar/maple, and water to the flours and knead for a minute or two.
Spray water on top, cover with a towel and let sit for 1.5 hours.
Use 2-3 Tablespoons wheat flour to get the dough together without sticking to your hands and knead for 2 minutes.(If you like smooth doughs, knead for 5 minutes for better gluten formation)
Flatten it out on a floured surface to atleast 10 inches wide.( roll it out or flatten it using hands)
Top with Chopped apple, ground raw sugar and spices liberally keeping an inch on all sides. Use as much or as little as you like.
Roll up the dough tightly, and seal the ends by pressing the dough.
Place seam side down in parchment lines medium bread pan.
Spray water on top, sprinkle oats or flour. Cover with a towel and let rise for 40 minutes or until almost doubled.
Bake in preheated 360 degrees F for 40-45 minutes.
Take bread out. Let rest for 5 minutes, then remove from parchment. Let cool for half an hour before slicing.
Best served warm. Store in refrigerator in a sealed container for 3-4 days.



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  1. says

    Yum! We used to get a similar bread from a bakery but that was long ago before we changed our diet to whole grains / no added sugars. With 2/3 of the flours in this whole grain maybe I can look the other way and “allow” a 1/2 cup bread flour into our diet cause I’m sure we’d both really enjoy this. Does the bread need the structure of the bread flour … do you think it would be a disaster if I reduced or eliminated the bread flour? Oh heck, experimenting is what cooking is about, I’ll just have to give it a try! Thanks for the recipe / idea. Robin

    • says

      Hi robin, you can replace the bread flour with a whole grain flour. The bread might be a bit denser. If you can, add a Tablespoon of wheat gluten and also knead the dough longer atleast 5 minutes, so the gluten forms well and helps keep the bread airy. :) I do make all whole grain breads, but because they end up quite dense, i get not too happy faces at home:). a bit of bread flour goes a long way in changing the texture so the bread feels light and airy. Let me know when you try it out:)

  2. says

    I’d actually choose a fruit pie over cake, but that doesn’t mean that I’d kick a fruit-filled loaf of bread out of the kitchen! I can only imagine how delicious your home must smell now with the scents of apples, cinnamon, and bread. I totally know what you mean about the calm before the storm with MoFo. I’m so excited for it to get going!!! I can’t wait to see what you have planned for the month!

    • says

      I use whole foods vegan semi sweet chips, enjoy life ( both available usually at whole foods) and Theo dark bars. Theos is the easiest to find in any store. Safeway, bartell etc. Check the label, it will say it’s suitable for vegans. 70 and 85% cacao Theo bar are vegan

  3. says

    Love the idea of a swirl bread! It looks so pretty. I am excited/terrified for MoFo! Here’s wishing us all good luck… I feel like I’m going to be running around with my camera at all times too. :)

  4. says

    I never would’ve thought to put pie filling in a bread. That is why you are a genius. Plain and simple. You need to open up a bread shop/bakery!

    I would have to say my favorite fall spice is cinnamon, but I use it all year round. I love it in everything. :-)

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