Whole Wheat Cinnamon Swirl Bread

This recipe is the same as the EZ Whole Wheat Bread recipe from everydayfoodstorage.net that I posted before, except you add a cinnamon sugar paste when rolling. You can add 50% more sugar to the dough, and a tsp of cinnamon,  but I like to make a double batch, make one a regular loaf, and the other into cinnamon swirl bread. We don’t miss the added sweetness in the dough itself. But suit yourself!
1 1/4 cups warm water
1 T active dry yeast

1/4 cup honey or 1/3 cup sugar (white or brown) Use more if you want it sweeter
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)
1 tsp cinnamon, optional

1/2 cup brown sugar
1 T cinnamon
3 T melted butter

Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.
Add the remaining ingredients and mix with a dough hook attatchment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.
Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.
Punch down,  roll out on lightly floured surface into a 18 by 9 inch rectangle.
Mix sugar paste ingredients together, spread on dough.

Okay, ignore the following spectacle…. I got a little carried away and sprinkled some chocolate chips in.. but they made the bread kind of heavy.. so I would suggest not following my example.

Roll up tightly, starting on a short side

Pinch seam closed and fold ends under.
Put loaf in sprayed loaf pan (9″ by 5″)
Let rise for 30 minutes until double in size.
Bake at 375 degrees for 25-35 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.

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