A soft and sweet cinnamon swirl bread made with part whole wheat flour. Great for toasting!
What are you doing for summer vacation? Despite the store ads, there is still plenty of summer to enjoy! We are kind of doing a stay-cation this year, and taking the opportunity to explore in our own “backyard.” I say kind of, since my husband is a teacher and we are all home together for the entire summer. So we are spreading out the fun, rather that having it all at the same time like a traditional vacation.
A few days ago we went to the Museum of Fine Arts in Boston. We saw a special exhibit called #Techstyle, which was fashion made from all sorts of funky materials. They even had some clothes made from a 3D printer! It was interesting, but I’m not sure I would want to wear any of it.
Getting back to this bread! It is soft and fluffy, yet made with half white whole wheat flour. The swirl of sweet cinnamon sugar and walnuts is just right. Not too much, which can make your bread unravel when cut. One hint to a swirl that stays closed is an egg wash under the filling. Another is too make sure the bread dough is an even thickness when rolling out, and that the cinnamon filling is even as well. But alas, it is not a perfect science! I wish I could say my swirls are always even and never unravel. They mostly do, but I’ve had an occasional swirl mishap. Proof it is authentically homemade 😉
If you mange to save some bread after it is baked, it tastes amazing toasted for breakfast! I had to stop the kids from snacking on these loaves so that we could have them the next morning. I usually make this recipe doubled (as pictured), and I definitely recommend making an extra loaf and stashing it in the freezer. Saved for those busy (school) mornings when they finally do start, a long time from now!
- 2 and ½ Cups (11.25 ounces) White Whole Wheat Flour
- 2 and ⅔ Cups (12 Ounces) White Flour
- 2 Cups (16oz) Water
- 1 Tablespoon Instant Yeast
- 3 Tablespoons (1.5 oz) Coconut Oil or Butter, Softened
- 3 Tablespoons. (2.75 oz) Honey
- 2 Teaspoons Salt
- ½ Cup (3.75 Ounces) Light Brown Sugar
- ½ Cup (3.5 Ounces) White Sugar
- 1 Teaspoon Cinnamon
- ½ Cup Finely Chopped Walnuts
- 1 Large Egg
- All all ingredients to mixer fitted with the dough hook and stir until combined. Allow dough to rest for 15 minutes.
- Continue mixing for approximately 5 minutes, the dough will start to come together and become smooth. Please note you can make this recipe without a mixer. If your dough is dry, add some water 1 tablespoon at a time, if it is too sticky, add flour 1 tablespoon at a time.
- Your ultimate goal is a dough that is smooth , not too sticky or dry. If you knead your dough by hand, it will take a little longer, about 10 minutes.
- At this point place the dough in a greased covered bowl to rise until doubled in volume, approximately 1-2 hours.
- Meanwhile make the filling. Stir together the sugars, cinnamon and walnuts. In a separate bowl, beat together the egg and a tablespoon of water.
- Punch down the dough and split in half. Shape one half into a rectangle . Brush with some of the beaten egg. Spread half of the filling over the rectangle. Roll the dough up from the long end. Place shaped loaf into a greased 8x4 bread pan and cover with plastic wrap. Allow to rise until the dough has doubled again and is about an inch above the pan. Brush the top of the risen loaf with the egg.
- Place your loaves into a preheated 350° oven for 40-45 minutes, or until the bread has reached a 190° internal temperature. Allow to cool in the pans for 5 minutes, then take them out of the pan to finish cooling on cooling rack.
- Allow the bread to cool completely before slicing. I recommend thicker slices, as they are less likely to unravel 🙂