One Dough, Three Loaves

Olive Tapenade Swirl BreadMy head has been so full of other kinds of recipes that my breadmaking time has shrunk to nearly nothing, so when I make the time for kneading, rising and baking, I go for a recipe that maximizes the output.  For the same amount of effort I put into making one loaf of whole wheat bread I can enjoy three – and get three totally different tastes, too: nutty whole wheat, savory olive tapenade and slightly sweet chocolate-apricot with crunchy pecans.  I showcased the olive tapenade swirl version with my Fixings Sandwich.

(To achieve the fancy-dancy swirl as above and below, visit my recipe for Chocolate-Cinnamon Babka loaf.)

Apricot Pecan Chocolate ChipWhole Wheat Bread – Three Ways


  • 3 cups warm nut milk
  • 2 packages dry yeast
  • 1 tbsp. agave nectar
  • 3 cups bread flour
  • 2 cups whole wheat flour
  • 1/4 cup water
  • 4 oz. unsweetened applesauce
  • 1/4 cup flaxseed meal
  • 1/2 tbsp. kosher salt
  • 3 + cups whole wheat flour

1 recipe Oil-free Olive Tapenade, recipe below

  • 1/2 cup dried apricots, chopped
  • 1/4 cup chocolate chunks or chips
  • 1/4 pecans, chopped

Oil-free Olive Tapenade

  • 1 cup total kalamata and green olives
  • 1 clove garlic
  • handful of basil and a few arugula leaves
  • 1/4 cup walnuts


Make the tapenade:

  1. In a food processor, pulse the walnuts a few times, then add the remaining ingredients and process until fairly smooth.  Set aside.

Make the bread:

  1. In a large bowl, mix the nut milk with the yeast and agave nectar.  Add the 2 cups whole wheat flour and the bread flour, stir to combine and then let dough sit for about 30 minutes.
  2. Stir in the water, applesauce, flaxseed meal, and salt and then add the whole wheat flour.  Knead the dough, adding flour as necessary, for about 10 minutes.  Depending on the moisture content, it could mean an additional 2 cups or more of flour.  Place the dough in a large, lightly-oiled bowl, cover and let rise for an hour or until doubled in size.
  3. Preheat the oven to 350F and lightly oil 3 8″ x 4″ loaf pans.  Punch down the dough and divide into 3 pieces.  Cover two pieces while you work with one section.  Lightly roll the first piece into a rectangle, flatten and roll up jelly-roll style.  Place in one of the baking pans.  Take the second piece of dough and roll/flatten.  Spread the tapenade almost to the edges, roll up and gently place in the second loaf pan.  With the third piece, roll/flatten the dough and then sprinkle the apricots, pecans, and chocolate chips over the surface.  Knead the dough a few times to incorporate.  (You can also roll this up jelly roll style – it’s a lot easier.) Form the dough into a log and place in the third loaf pan.  Cover the pans with a towel or plastic wrap and allow to rise until the dough is about 1″ above the sides of the pans.
  4. Place the loaves in the oven and bake for about 30-35 minutes.  I turn the loaves out of the pans after about 20 minutes so that the bottoms can get nice and browned.  When the bottoms sound hollow when tapped, the bread is done. Allow to cool completely before serving.

Whole Wheat Bread

35 thoughts on “One Dough, Three Loaves

  1. Kelli

    Oh, wow ~ those look amazing! Both of the fancy variations must be fantastic… I must make them! 🙂 What creativity!

  2. Lou

    I love making & baking bread, but I don’t really eat a lot of it….. BUT I am a sucker for any sweet-flavoured bread (damn you sweet tooth!) so that apricot-chocolate conocotion has my name ALL OVER IT – I reckon topped with coconut butter it would be INSANE!

    1. An Unrefined Vegan

      I also enjoy the process (and the smell of baking bread), but I’ve been limiting myself a bit. Kel requires bread daily. Oh, by the way, I’ve made this with coconut oil in it and it’s fantastic!

  3. Pingback: One Dough, Three Loaves | Vegan Today

  4. kokoronagomu

    these look fantastic! i’m experimenting with wild fermenting and sour dough so i will surely use some of these ideas in my baking. thank you!

  5. tearoomdelights

    It’s like a full meal, I’d like to start with the plain whole wheat, devour the olive tapenade as my main course and delight in the apricot-pecan-chocolate for pudding. Superb!

  6. Cadry's Kitchen

    Impressive! I made my own bread once but have never repeated it. The olive tapenade bread looks so completely up my alley. I’m crazy about olives.

  7. Brittany

    I want ALL of these. Plain whole wheat for my PB&J’s, the apricot one to eat plain by itself and the SWIRL one to eat with (vegan) buttah and cinnamon! AND HONEY MAYBE for me!

  8. Eileen

    OMG, that olive swirl! I must try it very soon indeed. I bet it would be amazing toasted with a smear of cream cheese on top!

  9. Angela @ Canned Time

    Wow…you have been a busy baker! Is there anything better than the smell of your kitchen while all these were baking? And love the swirls, they’re like ribbon candy bread. Really beautiful loaves ♥

  10. Sarah

    OK, I feel lame-o now. There was a point last year I was baking bread daily. Then I stopped. I miss it!

  11. Gabby @ the veggie nook

    So clever making all 3 at once! The flavoured ones sound so rich and delightful 🙂


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