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 ;)…