Whole Wheat Cinnamon Swirl Bread
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A whole wheat cinnamon swirl bread that is delicious on its own, makes the best toast imaginable, and excellent french toast and bread pudding.
Ingredients
Starter:
  • ½ cup cool water
  • 1 cup whole white wheat flour
  • ¼ teaspoon instant yeast
Filling:
  • ⅓ cup sugar
  • 2 teaspoons cinnamon
  • 1 Tablespoon all-purpose flour
  • 1 egg, beaten
Dough:
  • 2½ teaspoons instant yeast
  • ½ cup lukewarm milk
  • ½ cup orange juice
  • 5 Tablespoons melted butter
  • 1½ teaspoons salt
  • 3 Tablespoons sugar
  • ¼ cup dry milk
  • ¼ cup instant mashed potato flakes
  • 2¾ cups white whole wheat flour
Instructions
  1. The night before: Make the starter. Mix the water, flour and yeast until combined in a mixing bowl. (I like to use the bowl I am going to make my bread in, usually the bowl of my electric mixer.) Let sit overnight or up to 16 hours.
  2. The next day, add the dough ingredients to the bowl. Knead until the dough is cohesive. I use the dough hook and my mixer on low speed. It takes about 7 minutes. It will not be as smooth as a dough made with all white flour.
  3. Place the dough in a lightly greased bowl. Cover, and place in an extra large zip top bag. (This is my favorite way to rise dough. It creates an environment perfect for dough to rise in my super cold, drafty house.) Allow to rise until it has expanded and is puffy, about 90 minutes. (If you knead by hand, it might take longer than 90 minutes.)
  4. While the dough is rising, make the filling by combing the sugar, cinnamon, and flour. Set aside.
  5. Gently deflate the dough and transfer to a lightly oiled surface. Roll the dough out to a thin rectangle, about 16”x9” inches long. Brush will beaten egg and sprinkle cinnamon sugar all over the surface.
  6. Using the short end, roll the dough into a log. Pinch the end and side seam closed. Pat until smooth and place in a greased 9”x5” loaf pan. Put the dough back into the extra large zip top bag (or cover with lightly greased plastic wrap or a shower cap. Let rise for another 90 minutes or until it comes about ¾” over the rim of the loaf pan. During the end of this proof, preheat the oven to 350°. Brush with egg wash.
  7. Bake for 10 minutes, then tent with foil and bake for another 40 to 45 minutes. The center should be 190°. Remove the oven, turn out of the pan and let cool on a rack.
  8. Slice and serve with lots of butter.
Recipe by Simple as That at https://simpleasthatblog.com/whole-wheat-cinnamon-swirl-bread/