It’s packed with nutritious ingredients as well as tons of coconut and cinnamon flavours from the use of coconut in three ways and a healthy dose of cinnamon. I’ll have to give that a try…. I will, however, make this immediately. I also found great success with their method of using powdered sugar over a dampened loaf in the filling. Thank you as always! Can you substitute active dry or fast rising yeast for the instant yeast and if so, what would you recommend for proofing the yeast ? Biga: 1 1/3 c whole wheat flour. A slice of this low-fat, whole wheat apple bread … Stir in 8 cups of flour, 2 cups at a time (more or less as needed). Congratulations on ten years of blogging! Stir to combine. Ah, the inner toddler in all of us, wanting our food just so. Since it incorporates whole wheat flour (I use King Arthur) and less sugar, I feel good about serving this bread for breakfast with some fruit and protein (or having some as a healthier dessert – or any time, really! My daughter (7) and I made this recipe as a breakfast loaf for Spring break. Absolutely up to you but if you plan to use it in slices — i.e. This looks great – cinnamon swirl bread always makes me feel nostalgic for breakfast on Saturday mornings when I was little. The bread tastes distinctly healthy but the swirl is contrastingly luxurious. Whole Wheat Cinnamon Rolls with Easy Caramel Glaze: The Process. He almost always had honey wheat on hand, too, for workdays when he’d pack savory sandwiches, always needing a tinge of sweetness to round out the salt from the sliced turkey. Thanks!! I am going to try it without because my sons hate raisins (and currants). thanks for the terrific recipe! Didn’t have instant yeast so I used dry active. I really appreciate this recipe so much — it’s made it possible for me to successfully make bread, something that has eluded me for a long time (despite many attempts to try and simply get close to just “ok” loaves). I know the bread would’ve been just as delicious without any of my changes. It makes the most wonderful ww sandwich bread and I’m so pleased that our bread for the week is coming out of the oven instead of the grocery store. The main thing is to use the weight measurements because fresh ground flour is “fluffier” and cup measurements will be less accurate. 1/4 cup (55 grams) vegetable oil or melted butter, cooled to lukewarm Much obliged for a response. I have the house to myself tonight and am going to spend it making this bread while listening to an audio book. Also the health-food peanut butter that separated into a dense, dry mass and a puddle of oil. Thank you!! It seems safer than trying to sub in white flour for part of this recipe. I’ve been making bread for years and I can’t for the life of me EVER roll out a rectangle-ish shape. This post cracked me up. Oh, there are a lot of cinnamon lovers in my family who will love this! And it is totally delicious. I have been on a cinnamon roll/cinnamon swirl bread kick for months now but I’ve just been buying it. How to use whole wheat flour: banana bread. It did, however, make a wonderful just-barely-sweet multigrain bread, so I think I’ll purposely bake the second loaf without so we can have sandwich bread for the week. Heat this to 120 degrees, then remove from heat.. Pour milk mixture into yeast mixture and stir. Any experience freezing these loaves? I love the tip about the cereal. They work. Try making french toast with this cinnamon bread, or bread pudding. He is now an adult and I don’t think he has figured it out yet. It says “until it has crowned about about 1-inch”. …not slaw ;). Do you think I could use the cinnamon mix in that bread dough? :) thanks for also posting how to halve the recipe! Thanks, Deb! I was just telling a friend how much I miss the cinnamon swirl bread from my fav grocery store in the last city I lived in!! That’s totally fine. Looks delicious! I remember well the baked goods and granola that tasted like they had bark on them. And I used the following alternatives suggested in the recipe: – Honey (2.5 Tbsp) instead of butter in the bread This recipe is completely vegan. I only wanted one loaf so I halved the recipe. Anyways, I made it to the first rise and stuck it in the fridge hoping maybe a long rise will help my dry, possibly overkneaded dough… But I’m not very optimistic. Although recipes using yeast tend to intimidate me, I’m eager to try this one as soon as possible. This recipe gave me 2 perfect loaves yesterday. The calories are a tad high, but since it can be made with 100% whole foods it is very nutritious. I will definitely be making this again. 2) Luckily, my mother was a huge fan of cinnamon swirl bread, so we did have it every few months or so — somehow, though sugary cereals were never allowed, we were allowed pretty sweet baked goods. This looks so tasty! Since it’s whole wheat, perhaps I can have an extra slice than I would normally have? We will be enjoying this one very soon! Whole Wheat Stir-and-Pour Cinnamon Swirl Bread. It freezes just fine. Cover and let rise in a warm place until doubled, about 35 minutes. Please, I have to know. No lingering crunch. Makes me nostalgic–I grew up making this bread and its variations. The only brand available in Vons is Fleischmann’s, and I was not super thrilled with the rise I was getting from it – I agree, it take forever to proof. I have saved a fortune over the course of raising 3 children. I made this using 2x cinnamon mixture and it was awesome! You, with the egg white, genius!! Whether it’s Apple Cinnamon Baked Oatmeal or Cinnamon Apple French Toast, I find it hard to resist this classically delicious combo in the fall.. Oh, Deb. I will be adding this recipe to my collection to make again. We made with wheat flower and for my grain mis: rye and whole oats. Bread dough adapted from Peter Reinhart; filling adapted from King Arthur Flour, Yield: 2 2-pound sandwich bread loaves (in 8.5×4.5-inch or 9×5-inch loaf pans). :) Thanks! Dissolve yeast and sugar in 1/4 cup warm water in a small bowl. I was so excited and nervous. I used all AP flour because that is all I had. Thanks for another fine recipe. This bread is made with white whole wheat flour which has the fiber and goodness of regular whole wheat flour. I wonder if the punching down, extra kneading was the problem? Or should I sub a walnut/pecan? Did I not knead enough? I doubled the cinnamon sugar/raisin filling as you suggested. And the swirls unswirled! D’oh, nevermind my comment, rereading I noticed the raisins are there. Who doesn’t love banana bread? Should the recipe show active dry yeast? 2. Whole Wheat Banana Bread Made with 100% whole wheat flour, this whole wheat banana bread tastes just like classic banana bread but with more fibre and less sugar. I made this recipe today and the loaf came out perfect! Thanks Deb. 1/2 cup (100 grams) granulated sugar I have no idea what went wrong?? Deb – I was (am) fortunate enough to have a grandma who has a tried and true family recipe for cinnamon swirl bread (a white flour one!!) But I do clearly remember a friend’s dad making us the most glorious thing for breakfast after a sleepover: cinnamon swirl toast with salted butter. I’m going to make the other half with the cinnamon swirl for Sunday breakfast. Is it ok if I skip the whole grain mix ? I wasn’t so into raisins as a kid, but this bread has my full attention now. Abby. This was amazing. Rebekah — Sorry, I haven’t any experience with freshly ground flour. Sign me up! Susan — No! This looks delicious! This is a highly recommended recipe. I love the photo of the bread dough when it is half way rolled up. It was fantastic! Trader Joe’s has whole grain cinnamon raisin english muffins that I’m obsessed with. 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