Bake, Run, Live

I like making yeast dough, but I don’t seem to do a lot with whole wheat flour. I decided to change that!

I don’t eat sandwiches (well, rarely), so instead of making a whole wheat sandwich bread, I decided to make a cinnamon swirl bread. That way I can toast it and put butter on it!

Whole wheat bread is a little heavier and has a deeper flavor, than a bread made with just white flour (bread flour or all-purpose flour). But it’s really tasty and a nice change from white bread! (Makes the house smell good while it’s baking too!)

Whole Wheat Cinnamon Swirl Bread
Adapted from King Arthur Flour
Makes 1 loaf
Prep time: 2 hours 30 minutes (30 minutes active, 2 hours inactive)
Bake time: 35-40 minutes

1 cup milk, lukewarm
1/4 cup orange juice, room temperature
1 packet active dry yeast
1/4 cup honey (can also use molasses or maple syrup)
1/4 vegetable oil
1 1/4 teaspoon salt
1 1/2 teaspoon cinnamon, divided
3 to 3 1/2 cups whole wheat flour
4 tablespoons butter, softened and divided
1/4 cup brown sugar
*all-purpose flour for kneading

In a stand mixer with the dough attachment, combine the yeast, 1/2 cup milk, and the honey. Mix on low, just to combine, then turn off the mixer and let the mixture set about 5 minutes.

After 5 minutes, turn the mixer on low speed and add in the rest of the milk, orange juice, vegetable oil, salt, and 1/2 teaspoon cinnamon. Slowly start adding in the flour, 1 cup at a time. Once the dough starts pulling away from the sides of the bowl, stop adding in the flour (I only needed 3 cups). Let the mixer run for 3 minutes.

After 3 minutes, lightly flour a flat surface. Take the dough out of the mixer and knead it until it becomes smooth (just a couple of minutes). Spray a large bowl with cooking spray, then place the dough into the prepared bowl. Cover the bowl lightly with plastic wrap and let rise in a warm place for 1 hour. Note: whole wheat dough will not rise as much as dough made with bread flour or all-purpose flour. You’re not looking for the dough to double in size, but after an hour, your dough should look puffy and have risen some!

While the dough is resting, make the cinnamon swirl. In a small bowl, combine the brown sugar and 1 teaspoon cinnamon. Mix well, then set aside.

Spray a loaf pan with cooking spray, then set aside.

After 1 hour, turn your dough out onto a lightly floured surface. Roll the dough out into a large rectangle (mine was 9″ x 16″, but it doesn’t have to be exact). Spread on 3 tablespoons of softened butter, then sprinkle on the brown sugar/cinnamon mixture. Starting at a short end, roll the dough into a loaf. Place the dough, seam side down, into the prepared loaf pan. Lightly cover with plastic wrap and let rise in a warm place for about an hour (you want the dough to have crested the top of the loaf pan).

After 45 minutes, preheat the oven to 350 degrees. After 1 hour, remove the plastic wrap and place the loaf pan into the oven. Let bake for 35-40 minutes (or until it sounds hollow when tapped). If the top starts looking a little too brown, tent a piece of aluminum foil over the top. Once done, remove the bread from the oven and rub 1 tablespoon butter over the top (this will give you a softer top crust…mmmm, butter!). Let cool completely. Enjoy!

Dough after the 1st rise.

Ready for the 2nd rise.

Made with love, not calories!