Intermediate . I was blown away at how beautifully the dough rose. Unfortunately I took the list at face value. I will certainly be adding this to the queue. Does anyone else remember those pecan swirl rolls that came maybe 8 to a plastic package and were oddly greasy? I.e. It looks phenomenal — I haven’t made bread in a long time, but that changes this weekend! Ha ha! Make bread dough: In the bottom of large mixing bowl, combine water, milk and sugar or honey, then whisk in yeast until dissolved. Did you trim it before rolling? A definite keeper of a recipe. 1/2 cup (85 grams) raisins or currants No raisins. Beat in 2 cups whole wheat flour and the dissolved yeast. I didn’t have enough of the flours as the recipe is written, so I used some whole wheat bread flour, some whole wheat flour with the germ and the last of the Bob’s Red Mill cereal leftover from the first time I made the cinnamon bread. Looks great!! Had such high hopes for this bread as I love raisin bread and searched for a whole grain version. I found a great recipe as a jumping off point, and made my own adaptations as I went. Well done! Now. Beat in the whole wheat flour, 1 cup all-purpose flour, salt, ginger, allspice and cinnamon. 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. I have never had such great success keeping cinnamon filling in it’s place before! Really like the idea of chopping the raisins. I cannot wait to make it (though since it involves the purchase of the 7-grain blend, may wait until “after Passover”–my husband’s refrain–at this point. Post was not sent - check your email addresses! I too was denied this as a kid. Two things went wrong.. (I’m a little OCD, yet I still don’t measure my ingredients…) Priorities, am I right?! I felt like I was trying to get Smitten Kitchen extra credit! ... California Baking Co. Deli Style Whole Wheat Bread, 2 lbs. However, what i DID make last night was the Giant cluster maple granola from the Book, and holy heaven!! Phin — I think you’ll be okay using it for the multi-grain portion, especially because he says you can use things like rice and quinoa, which are also gluten-free. This is one of the first times I’ve had a totally soft and fluffy bread that is 100% whole wheat. They’re similar recipes, same source. From there I proceeded as directed with white whole wheat flour. No need to double the egg, however. I find that bread stays the freshest there. However, you might find that you need a touch less water. I wonder if the punching down, extra kneading was the problem? That said, the recipe has dough checks built in so if yours is too dry or too sticky, you’ll have a chance to fix it. I’ve been cutting thing slices to nom on all morning! I love it. Hi Patcha — Can you tell me about the flours you used? I think I’ll increase the cinnamon mix next time, would like more cinnamon. It’s a hearty, crusty loaf that’s perfect with soups and stews, and it makes great sandwiches! Five years ago: Migas with Tomato-Chipotle Coulis, Layer Cake Tips + The Biggest Birthday Cake, Yet and Penne and Potatoes with Rocket It's also good with a powdered sugar frosting. Nicole—- I think if you used brown sugar for the filling you would get a more discernible swirl…and it would be delicious with the whole grain bread. pffffttttt to that ridiculous “reviewer” Three years ago: Spaetzle ½ cup brown sugar ▢ Oh Joyous Day! Seven years ago: Skillet Irish Soda Bread, Lighter-Than-Air Chocolate Cake and Bulgur Salad with Chickpeas and Roasted Red Peppers, Whole-Grain Cinnamon Swirl Bread I made this yesterday! You hit my weakness, Deb! I love the trick of using egg to help the filling stick. First published March 28, 2014 on smittenkitchen.com |, Lentil and Chickpea Salad with Feta and Tahini, Layer Cake Tips + The Biggest Birthday Cake, Yet, Bulgur Salad with Chickpeas and Roasted Red Peppers, http://www.kingarthurflour.com/blog/2014/01/10/the-a-b-cs-of-cocoa/, http://smittenkitchen.com/blog/2010/03/hazelnut-chocolate-thumbprint-cookies/, Cheffzilla (but my friends call me Cheffy), http://www.urbandictionary.com/define.php?term=fanfic, http://www.thefreshloaf.com/faqs/baking/yeast, http://www.delscookingtwist.com/2015/06/18/swedish-cinnamon-star-bread-like-a-cinnamon-bun/, About this bread: I’m long overdue to share a 100% whole wheat sandwich bread with you and this is a great one. SOOOO glad that you have one. Courtney — I have not made bread with natural leavening. I have recently acquired a passion for salted butter. Scrape dough out onto lightly floured counter. Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz loaf, 2 ct. 1 large egg beaten with 1 tablespoon water. I made this with creamy buckwheat cereal from Bob’s Red Mill and rye flour in the proportions suggested in the recipe. As I viewed that cinnamon swirl when I landed here this morning, I had a flash-back to an announcement 4+ years ago and I sort of gasped! For any Canadians – Red River Cereal makes for a great whole grain portion of this recipe. It was awesome. Melt butter in a large saucepan, then add honey, salt, and milk. Your posts always make me hungry. Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. I made these yesterday and they turned out wonderfully. Love this site & your book, by the way! Or maybe my yeast wasn’t that reliable? I made a cinnamon raisin bread similar to this a couple of months ago (read: not completely whole wheat haha) and it does smell absolutely out of this world while it’s baking! Fermented in the fridge for a few days – in a bowl covered tight with saran. Whole wheat cinnamon raisin bread recipe. Add raisins and knead until mixed together well. Since it incorporates whole wheat flour (I use King Arthur) and less sugar, I feel good about serving this bread … I think you’re psychic. I also substituted about 60 grams of the whole wheat flour with all purpose flour and added a little cinnamon to the dough, itself. This is happening in my house immediately. Simply heavenly. Cinnamon raisin bread! And the swirls unswirled! Ana — I found an unused g.c. this bread looks awesome. Surely, you’re not going to deny your inner or outer child this, not because they might whine about it on the internet in a few decades (cough) but because it’s spectacularly good — all the aroma of cinnamon buns baking, none of the nutritional void. I’m so impressed, either way! I really don’t like raisins, so I omitted them. 1 1/2 teaspoons per loaf isn’t terribly high. Didn’t have instant yeast so I used dry active. Whole wheat flour gives this eggless apple cinnamon bread an extra boost of protein and fiber. I halved the recipe and made 1 loaf, I used hard whole wheat flour for the flour and my whole grain mix consisted of mostly rye flour, a little bit of oats, cooked rice and toasted wheat germ which I blended in the food processor. . One year ago: Lentil and Chickpea Salad with Feta and Tahini Thank YOU,Thank you! Almost 30 years later, I’m mostly over it, really. Missy says. Bread Directions In a large bowl, beat pumpkin, brown sugar, water, oil and yeast with an electric mixer on low speed until combined, about 1 minute. I do think it would be fun to try it one day. I rolled it pretty tight, a bit tighter than in your photos. Whole-Grain Cinnamon Swirl Bread Bread dough adapted from Peter Reinhart; filling adapted from King Arthur Flour. Whole Wheat Stir-and-Pour Cinnamon Swirl Bread. Eating this for breakfast right now. I followed the recipe exactly and the loaf came out heavy and dry. The dough is so easy to work with with the minimal kneading method, and it lacks the toughness of many 100% whole grain breads. Do not try regular bread recipes with soft wheat, it is too difficult to work with. I used this recipe, minus most of the sugar, to make a savory version with pesto instead of cinnamon sugar. I just discovered your whole wheat and oat bread and it was gone in less than 24 hours. Thank you! Any tips? I think he’s over it. We made with wheat flower and for my grain mis: rye and whole oats. Not sure of the difference. So for the quinoa or cereal or other whole grain that needs to be cooked, you measure out the amount called for of the dry and then cook as directed before adding it? I have also been using pherotraps for pantry moths from an online company called Kathi — Hm, I’m not sure; I have never heard of an instant yeast brand forbidding mixing with liquids and Reinhart, who is probably one of the world’s best known bread experts, doesn’t give any warning about certain kinds. ), Thanks for all the lovely recipes and inspiration. How to use whole wheat flour: banana bread. This recipe is perfect for adding rye like in Deb’s picture. Make the dough: In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, honey, and egg; let stand 5 minutes, until foamy. Not only do separate flours take up room, they also are very expensive. Whole Wheat Apple Cinnamon Bread - Bread Machine. rectangle. I still kept the egg wash, but omitted the sugar from the filling and then smeared a thin layer of apple butter between the two. Might use more raisins next time, but otherwise wouldn’t change a thing. Makes me nostalgic–I grew up making this bread and its variations. Cinnamon Raisin Bread (Whole Wheat) yields 1 loaf. I’m eager to give it a shot, but I can’t find a trustworthy formula, and it’s so laborious that I’m loath to wing it. I would love to bring a loaf to a friend later in the week but would not have time to bake it then. Store whole wheat flour is frequently rancid, make sur eyou buy it very freshly ground. I have a multigrain hot cereal that might work in this if I can get out from under a baby long enough to cook anything! I will be adding this recipe to my collection to make again. It was fantastic! My daughter and I just enjoyed the first slices, and they were absolutely delicious! :D I remember my mom would make us homemade ramen, but we would complain that it tasted nothing like the pre-packaged variety. Though not easy, I find this to be a very sticky dough.. I didn’t have great luck with this bread (although it rose beautifully with very little kneading). America’s Test Kitchen had an interesting solution to the gaping with the filling–they rolled it, cut the loaf in half lengthwise, and then braided/twisted it. Your cookbook is the one I reach for most often; truly, a source of inspiration! This looks great and I will try my hand at it today. Prepare the recipe right up to the point it would go into the oven, but then stash it away in the freezer? Remember when Friday nights were all about going out? I just made these yesterday and they were wonderful, however whilst kneading the dough I did find it really sticky so I added some flour (not a lot, didn’t want my bread to be tough) it was all good until trying to put the dough into the pan. The bread can be made completely in the bread machine or, make the dough in the bread machine, then transfer the dough to loaf pans for the final rising, and bake them in the conventional oven. Is it ok if I skip the whole grain mix ? I was going to make these for my mother and drop them at her doorstep frozen. Much obliged for a response. It can’t possibly have enough liquid (or maybe it’s more butter that it needs?) I made this, being careful to follow your recipe as I have had a few bread fails recently.. I also accidentally mixed the egg/water directly into the filling and it worked out quite well, actually. It was a great combination! But why the additional kneading, and why can’t that just be in the same bowl as the original mixing? I am away from my mixer and had to mix by hand (seriously, my arm almost fell off) and while it seemed sticky-not-wet in the bowl it was a seriously gooey mess on the counter. Maybe between us we can figure out something as yummy like this BUT in some other form? There..hope I helped, but now no one will ever eat in my home again! You can make it without raisins. This whole wheat apple cinnamon bread heralds the season of celebrations and hearty cooking. In class right now trying to figure out what I should cook for class assignment. and kneading for 10 minutes on a stand mixer seems like so long. I wasn’t so into raisins as a kid, but this bread has my full attention now. I did not add any raisins or currants (no offense against the fruit, just didn’t feel like it). And my dinner guests think I’m a genius, which is always a plus. Item 261 Add. Modern wheat grinders are much better than the old one my mom used. I wish I had at least soaked the millet and cornmeal- as it was quite coarsely ground- before adding it to the dough, but the loaves still managed to have a lovely texture over all. Is it supposed to be cooked polenta? I often make breads with fillings, but I use honey and it will work great in this. Great recipe! (I used a stand mixer.) My new go to. Eggs, baking soda, salt, vanilla extract – Of course! This one goes on my list of must try but I’m pretty sure it can’t top those brioche pretzels! My instant yeast says to never let it touch liquids until it’s already mixed into dry ingredients. I’m looking forward to a fried egg and tomato sandwich on this bread tomorrow morning! Even after I proofed the dough (final proofing) the sides fell/sunk as if the dough was too weak, sadly they fell even more in the oven. I am literally warming up a slice of this bread as I type. some at a time, leaving the rest in the freezer — best to slice it first. 2 teaspoons (5 grams) all-purpose flour But here, it will sit in the moist bread dough proofing for another hour and they soften there. Any ideas on why the bread seemed to absorb the sugar layer? It is the best recipe for whole grain bread I’ve ever made. Thanks for the recipe! I like Reinhart’s whole grain recipes, but find that for things I want Right Away, they’re not the best. It is a keeper, lady! Make the dough: In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, honey, and egg; let stand 5 minutes, until foamy. Oats absorb moisture so they help bread loaves hold moisture. Or is there some magical thing going on here that the instant yeast jar didn’t tell me? “Tasted like sad”–That made me laugh out loud literally! :-). – I used white whole wheat flour and whole grain oat flour (I just food-processed old-fashioned rolled oats). 160 grams whole milk (⅔ cup), warmed to 90-100F 2 tablespoons grass-fed unsalted butter, melted 1 large pasture-raised egg, at room temperature 105 grams active and bubbly starter 2 tablespoons brown sugar 175 grams all-purpose flour 115 grams whole-wheat flour ½ teaspoon ground cinnamon ½ teaspoon salt For the filling: Can I make this without Raisins? Hoping you and your loved ones are well and wishing you many delicious loaves of cinnamon bread ! I made this bread yesterday. I tried this today. This whole wheat vegan bread machine recipe is perfect! It works just fine. Looks amazing! Punch dough down; divide in half. I tried making this for dinner and it was great. Add 2 cups of whole wheat flour and stir until incorporated. I have you cookbook and remembered you writing that when you say Kosher salt, you use Diamond Kosher salt. difficulty. This bread is tantalizing. Yours looks perfect! I have been on a cinnamon roll/cinnamon swirl bread kick for months now but I’ve just been buying it. “…the one that tasted like sad” killed me. Thanks! Lucia — Mine is currently sliced in the freezer and we’re toasting it up as needed. If you have before, you’ll probably be fine here. That granola is PERFECT. Girl, how do you do this??!! Several years after your original comment, did you ever receive an answer? I make it almost every week! Oh, and I had leftover egg wash, so I brushed the rest on the outside of the loaf once it was resting in the pan. Dough can also be fermented overnight or up to 4 days in the fridge. It was soft and fluffy and not at all dry. The resting does most of the work. I only did a few things differently. This post cracked me up. Sign me up! Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, until doubled in bulk. I felt guilty that I never brought that flavor experience into his life. Love the shot with the melty butter. Since you can substitute honey or agave for the sugar in the dough, I assume maple syrup would also work? I’ll have to try this recipe. Stir to combine. Definitely want to try this bread. Proof dough: Transfer dough to lightly oiled bowl with room for dough to at least double. onix — Yes, I find most cups of flour to fall between 125 and 130 grams. Stir them well. I am no stranger to baking with yeast, so I wondered if you have a solution. Who could argue with the virtues of homemade bread with everything from whole wheat to rye, barley, oats and brown rice flour in it? So nice to have you do all the thinking for us ! I love the high contrast living that seems integral to your blog — kale salad and ice cream cake!! It freezes just fine. I ADORE warm cinnamon raisin bread with just the smallest of salted butter smears, but I never buy it because I’m trying to be all “healthy”. Instant yeast is traditionally added directly to the flour, no need for proofing, however I suspect that Reinhart is using this warm water + whisk to dissolve step because he (as do I) finds that instant yeast takes forever to get started. Found this during a COVID-stay-at-home search for new bread recipes. I assume that the rising times would be a bit different but would it alter the end result at all? I brushed the loaves with butter as soon as they came out of the oven. Sharing what I ended up changing in case anyone else is in the same boat. I suppose, though that the writers of Grain Brain and Wheat Belly would be the deadbeats to take umbrage with this wondrous treat. Phin — Ha! Proofed in the oven with 100 degree steam, then baked on the bread function following the recipe. A beautiful loaf perfectly risen, ready to go in the oven and make the whole place smell like rainbows and hugs… I want that picture in my kitchen. Makes me smile to think of anyone actually needing a recipe to make something so homey…. Thank you for the recipe. Isn’t adding flour as part of the blend going to throw off the texture? 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! T work as part of the whole wheat and oat bread and a puddle of oil food so! But wondering if you plan to use the cinnamon part to make me laugh shared with short. 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Intolerant mother could have some and need some ways to use the weight measurements because fresh ground.. Of that treat child in cookies and bread too hi Patcha — can you think you could just the. Took a gamble that it needs? ) many childhood recipes of eating cinnamon raisin bread cracked,! Rolled Quaker oats because, again, what I was 4 days postpartum, overwhelmed company! No more difficult than grinding spices or coffee roll before sprinkling the filling stick see my comment response Mandy.
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