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Rhubarb and Red Currant Jam Swirled Bread

The recipe makes two loaves- a jam swirled bread and a plain bread.
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Course: Appetiser
Cuisine: British
Keyword: jam bread
Prep Time: 35 minutes
Cook Time: 45 minutes
Rising time: 2 hours
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 145kcal


  • 1 package/7 g active dry yeast
  • 500ml/2 cups lukewarm warm water
  • ¾ tbsp salt
  • 500g/4 cups flour
  • 125ml/1/2 cup rhubarb and red currant jam or your favourite jam
  • flour for dusting


  • Mix warm water and yeast in a small bowl.
  • In the bowl of a stand mixer combine flour and salt.
  • Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand.
  • Cover with a tea towel and let it rise for two hour in a warm place. (Punch down after one hour and let it rise again.)
  • Preheat the oven to 350F/180C. Grease your loaf pan well.
  • Cut off ⅓ of the dough, shape it into a ball, cover with a towel and set aside. (It can be baked at the same time as the jam swirled bread.)
  • Shape the remaining dough on a floured into a ball by tucking the corners in like an envelope.
  • Roll out into a 12X18 inch sized rectangle.
  • Spread the jam and roll it starting from the longer side.
  • Cut the roll lengthways but not all the way, leave about an inch at the top then twist the two halves to form a braid.
  • Carefully remove it to the loaf pan, cover with a clean tea towel and let it rise for at least 30 minutes or until it doubles in size.
  • Bake in the oven for 45 minutes. The loaf should sound hollow when you tap it.
  • Let cool and take it out of the pan.
  • Slice and serve once completely cooled.
  • Bake the other loaf either at the same time or after the jam swirled bread. I baked mine separately.


Calories: 145kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 46mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg