Wednesday, July 10, 2013

Whole Wheat Cinnamon Swirl Bread

Several months ago I shared  with you the recipe for the  best  Whole Wheat Bread  ever.  I had been on a hunt for a long, long, long time to find the perfect recipe for me and I was so excited to finally find one that I absolutely LOVE!  This Whole Wheat Cinnamon Swirl Bread is made using the same base recipe as my whole wheat bread.  After you the dough is finished mixing you simply roll it out, drizzle a little honey over it, sprinkle with some cinnamon, roll it up and you have Cinnamon Swirl Bread.  If you are a fan or raisins (I am not)You could probably even throw a few in and make it cinnamon raisin bread.  This is the perfect breakfast bread.  It's so yummy toasted and slathered with butter and a little honey.  It also makes for some pretty amazing French toast. 
 Whole Wheat Cinnamon Swirl Bread
2 1/4 Cups Hot Water
1 Teaspoon Honey
2 Tablespoon Yeast
5 Tablespoon Vital Wheat Gluten
1 Tablespoon White Vinegar
1/3 Cup Oil (Vegetable or Coconut)
1/3 Cup Honey
2 Teaspoons Salt
5 1/5 - 6 Cups Whole Wheat Flour
Filling
4-6 Tablespoons Honey
2-4 Tablespoons Ground Cinnamon
 In the bowl of your mixer add the water, yeast, and 1 teaspoon honey.  Cover and let sit for 2-3 minutes, until the yeast begins to bubble.  Add vital wheat gluten, vinegar, oil, 1/3 cup honey, salt and 3 cups of flour.  Mix until smooth.  Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl.  Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes.  Dump the dough onto a lightly greased surface.  Divide the dough into two even balls. For each loaf:  Using a rolling pin roll into an 8x20 inch rectangle.  Drizzle with 2 to 3 tablespoons of honey and sprinkle with 1 to 2 tablespoons of ground cinnamon.  Leave a half an inch border with no honey or cinnamon all the way around the rectangle.  Starting with the short end of dough closest to you roll it up.    You want to roll the dough as tight as possible.  Once completely rolled pinch the dough together on each end to seal it up.  Place seam side down into a greased loaf pan.  Repeat with the other loaf.  Cover and let rise until double, about 30 minutes to an hour.  Bake in a preheated 350 degree oven for 30-40 minutes.  Remove from bread pans immediately and cool on a wire rack.  Store at room temperature or freeze any that won't be used within 5-6 days.  Do not refrigerate, it dries the bread out quickly.  Enjoy!

5 comments:

Laura@bakinginpyjamas said...

I love cinnamon and your cinnamon swirl bread looks delicious! I found your blog post over at Totally Tasty Tuesdays.

Tanna said...

Thanks for stopping by Laura. I love eating this cinnamon swirl bread for breakfast!

Chelsea Marrs said...

YUM! Obsessed with great presentation in food, and this cinnamon swirl is perfect! xoxo Chels

Tanna said...

Thanks so much Chelsea!

Ruthie Knudsen said...

Perfect for my morning toast!! YUM! I'm so glad you came to share at Super Saturday Show & Tell last week... this week I'm co-hosting a HUGE bash with 2 other bloggers! Come on over http://www.whatscookingwithruthie.com and share again! xoxo~ Ruthie

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