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!
WHOLE WHEAT CINNAMON SWIRL BREAD
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
1/4 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
SUGAR CINNAMON PASTE
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 attachment 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.
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.
Whole Wheat Cinnamon Swirl Bread
March 18, 2010
Category
Bread, Yeast
Persons
1
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
- 1 1/4 cups warm water
- 1 T active dry yeast
- 1/4 cup honey or 1/3 cup sugar (white or brown)
- 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
SUGAR CINNAMON PASTE
- 1/2 cup brown sugar
- 1 T cinnamon
- 3 T melted butter
Instructions
- 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.
