Whole Wheat Cinnamon Swirl Bread

Hey there!
I’m sorry that i’ve been really inconsistent about posting! I probably ruined bread week by uh, not posting the this recipe last week BUT I’ve been busy with some college stuff and it looks like I’ve come down with a little fever.Bah. AND ive been a little lazy. 😦

Anyway! Look what I made you!

some bread that’s what! actually its cinnamon-swirl bread and it’s whole wheat!
You know what that means,right?


So, im doing a step by step post today with pictures because….uh, it seems like I’ve not done that before. UH HUH.
Oh! and this lovely blog nominated me for a super sweet blog award and so I have to nominate a bakers dozen! If I do that today this’ll be the longest post EVER so my list will be up tomorrow FOR SURE!

and….here’s the recipie:
Whole Wheat Cinnamon Swirl Bread

makes one loaf
1/2 cup warm milk

1/2 cup warm water (Not TOO hot!It should be warm enough for you to take a bath in…any warmer and you’ll kill the yeast!)

2 tsp active dry yeast

1/2 cup sugar + 1 tbsp. for the yeast + 3-4 tbsp. for the filling( I used raw sugar but brown would work well too)

3 tbsp. + 3 Tbsp softened butter divided

1 cup whole wheat flour

2 cups all purpose flour

1.5 Tbsp cinnamon, divided

1 1/4 tsp salt

Combine your warm milk, water, yeast and a tbsp sugar in a measuring cup and let sit for 10 minutes until foamy.
While the yeast is resting, combine the flours, 1/2 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. Now slowly mix in the water+yeast mixture and stir to combine.If it’s sticky, its OKAY! Now transfer the dough to a floured surface for 10 minutes until smooth and elastic.
Spray a large bowl with cooking spray and place dough ball in. Cover with cling film and let rise for 1.5 hours in the warmest place in the kitchen. Normally I preheat the oven and place a cooling rack and place the bowl over that to rise.
After it’s almost doubled in size, punch the ball down and roll out into a long rectangle with a rolling pin.
Spread the butter on the rolled out rectangle.
Now combine the 1/2 tbsp. cinnamon and 4 tbsp. sugar and sprinkle on top and roll the rectangle into a cylinder.

Let it rise for an hour more.It may take a little more time depending on how warm the “rising spot” is.Now you can either brush the top with milk if you want a soft, sanwhich bread feel or do an egg wash like I did to get a crusty top. Either way, place it in the oven for 30 to 40 minutes at 350 F or 150 c to bake till the top is really gokden brown. Let cool completely before slicing and enjoy!IMG_1555


One thought on “Whole Wheat Cinnamon Swirl Bread

  1. Looks awesome! Can’t wait to be able to have dairy again so that I can make some of these recipes!

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