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Whole Wheat Cinnamon Swirl Bread

March 20, 2019

This cinnamon swirl bread is one of the best loaves of bread on earth to make into French toast. For our pastry chef, it is a longtime family tradition to serve this New Year’s morning to her family. It is rich with whole grain and such a moist delicious bread. We think your family will love it as well.  We smother ours in a little...ok...a lot of cream cheese frosting. It just makes this loaf amazing! However, if you want it healthier, you don't need to frost it. The bread is really remarkable all by itself. It makes delicious french toast!

 

Whole Wheat Cinnamon Swirl Bread

 

Dough:

2 cups (1 lb.) filtered water at 110°F
¼ cup (1.75 oz) Olive oil, lemon infused
½ cup (5.5 oz) Molasses
2 Tbsp. (1 oz) Vanilla
2 Tbsp. (.5 oz) Orange Zest
1 tsp. (.15 oz) Sea Salt
8 (2 lb.) cups Panhandle Milling Whole Wheat Flour
1 ½ Tbsp. (½ oz) Red Star Active Dry Yeast

 

Cinnamon Filling:

2 Tbsp. (.5 oz) Ground Cinnamon
1/2 cup (4 oz) Butter
1/2 cup (3.5 oz) Organic Coconut Palm Sugar

 

Directions: 

  • Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, and cinnamon. Measure water, oil, honey, vanilla, orange zest into a mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last.  Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding flour until the dough comes away from the sides and bottom of bowl. Knead 4-5 minutes.

  • At the end of mixing add Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough.

  • On a floured counter-top, roll the dough into rectangle 6 inches by 24 inches, about ½ inch thick.  Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar.  Roll into a tight log and pinch the seam and ends closed.  Cut the roll in half. 

  • Pinch the open ends closed.  Place 1/2 of the roll in a greased loaf pan. Repeat with the second loaf. 

  • Allow to raise, covered with plastic for 30-45 minutes until the loaf reaches the lip of the pan (doubled in size).  Just before baking, cut three slashes in the top of the loaf.  Preheat oven to 350° F. 

  • Wash and sanitize hands and work surfaces again. Bake for 30-35 minutes or until at least 190° internal temperature. Cool.

  • Frost or decorate if desired.