For Week 2 of Bread, I decided to make Whole Wheat Cinnamon Swirl Bread. This was not a completely new bread for me to make. I made it two or three times in 2013 but never got around to writing about it because I was too busy devouring each loaf I made. This marks my third or fourth loaf of this bread, which is definitely worth making more than once.
Whole Wheat Cinnamon Swirl Bread (adapted from King Arthur Flour)
4 ounces whole wheat flour
4 ounces water
1/8 tsp yeast
Mix together flour, water, and yeast until a dough forms. Let rest overnight. (I had forgotten that this was required, so I let mine rest about 7 hours. Close enough.)
11 ounces whole wheat flour
2 1/2 tsp yeast
1 1/2 tsp salt
3 tbsp sugar
1/4 cup powdered milk
1/2 cup milk (mine was soy)
1/4 cup orange juice
2 tbsp melted margarine
3 tbsp vegetable oil
1/2 cup cooked potato (without skin)
1/3 cup sugar
1 tbsp flour
2 tsp cinnamon
I mixed together the starter, flour, yeast, salt, sugar, powdered milk, oil, melted margarine, potato, orange juice, and liquid milk in the stand mixer, and kneaded it on medium for 5 minutes. I transferred the dough to an oiled bowl, preheated my oven for 1 minute before turning off the heat, and put the dough in the warmed oven to rise for 90 minutes. (I accidentally let it rise an additional 30 minutes as I was baking something else at the time.)
I patted out the dough into a 16×9 inch rectangle and sprayed the surface with oil. I mixed together the sugar, flour, and cinnamon, and spread that over the surface of the dough. I rolled up the dough so I had a 9-inch log. I pinched together the seams and tucked them in at the ends, and placed the loaf seam-side down in a greased 9×5 inch loaf pan. I let the dough rise in a warm space until the dough was about an inch over the top of the loaf pan. This took about 45 minutes since my oven was running, but the recipe said it could take 90 minutes. I heated the oven to 350F and baked the loaf for 10 minutes. I covered the top with foil to prevent additional browning and baked it for an additional 35 minutes (the recipe said 40-45 minutes), until the temperature of the loaf was 190F.
I didn’t get a great rise out of this bread, but I think I deflated it some while I was covering it with foil. The adjustments I made were primarily because those were the ingredients I had at home. I have potatoes but not potato flakes as originally called for. I only got 1/4 cup of orange juice out of my single orange, and I didn’t feel like cutting up another stick of margarine to melt, so I used some oil. None of these changes hurt the loaf at all.
This bread is amazing. It’s healthy-ish with the whole wheat flour. I’ve kept the loaf in the metal loaf pan and covered with foil; the bread is still moist and delicious, even on Wednesday, three days after I made it. It doesn’t taste too much like whole wheat, even thought I just used standard, hearty whole wheat flour. It makes a great almond butter sandwich and is delightful as toast for breakfast. I encourage you to make this bread. You will be glad that you did.