Poppy Seed Swirl Bread

Poppy Seed Swirl Bread


4 people made this

About this recipe: Soft white yeasted loaves are swirled with a sweetened poppy seed and walnut filling. Eat as is or serve thickly sliced with any spread you prefer. Excellent for breakfast.


Makes: 2 20x10cm loaves

  • 700g plain flour
  • 2 (7g) sachets dried active baking yeast
  • 350ml milk
  • 5 tablespoons caster sugar
  • 75g margarine
  • 1 teaspoon salt
  • 3 eggs
  • 250ml boiling water
  • 100g poppy seeds
  • 60g walnuts, chopped
  • 5 tablespoons honey
  • 1 teaspoon grated lemon zest
  • 1 egg white

Prep:1hr  ›  Cook:35min  ›  Extra time:1hr30min proofing  ›  Ready in:3hr5min 

  1. In a saucepan, heat together milk, sugar, margarine and salt until warm.
  2. Combine 250g flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl and turn once to grease surface. Cover and let rise in a warm place until doubled.
  3. Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly and place in a liquidiser. Grind. In a small bowl, blend together ground poppy seeds, chopped walnuts, honey and lemon zest. Beat 1 egg white until stiff and fold into poppy seed mixture.
  4. Punch down dough and divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24x20cm rectangle. Spread with half the poppy seed mixture. Roll up like a swiss roll, starting at the narrow edge. Seal the edge. Place seam side down, in a greased 20x10cm loaf tin. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes or until doubled.
  5. Bake in a preheated 180 C / Gas 4 oven for 35 to 40 minutes.

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Reviews (1)


Difficulty to form the bread so it doesn't unravel after slicing - 01 Jul 2012

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