Cinnamon Swirl Bread
Cinnamon Swirl Bread. I mean, really, do I have to explain any further? It’s rich and sweet and gooey. And my version has no refined sugar, so you can feel a little less guilt about that second slice.
The dough is a basic 100% whole wheat sourdough with a few unique elements to it, and the cinnamon swirl is loaded with cinnamon, caramely coconut palm sugar (can you tell I love this stuff?!), pure maple syrup, butter, and a pinch of salt.
I mean, just look at the swirly interior. I shaped it very similarly to the Scarborough Fair Herb Bread but placed the twisted rope of dough in a spiral into a cake pan instead of a loaf pan, and I really like the result. But you can absolutely bake it in a loaf pan if you prefer slices over wedges.
Whatever you decide, you’re going to want to try this bread. And maybe, just maybe, you’ll want to keep it in your file as an alternative to grandma’s version.
- 1/2 cup sourdough starter
- 2 cups cool water
- 2 teaspoons fine sea salt
- 3 tablespoons unrefined coconut oil (preferably extra virgin cold-pressed), melted
- 1/4 cup pure maple syrup
- 1/4 cups coconut palm sugar
- 6-7 cups whole wheat flour (preferably organic and freshly ground)
- 8 tablespoons unsalted butter, softened
- 1/4 cup pure maple syrup
- 1 cup coconut palm sugar
- 2 tablespoons cinnamon
- 2 teaspoons corn starch (preferably organic and/or non-GMO certified)
- 1/2 teaspoon fine sea salt
- In the bowl of a stand mixer, add the starter, water, salt, coconut oil, maple, coconut palm sugar, and stir to combine. Using a dough hook, add 5 cups of flour and mix until well incorporated. Continue to add more flour, 1/2 cup at a time, until the dough cleans the sides of the bowl but sticks to the bottom. Continue to knead the dough in the machine for about 10 more minutes, or until it no longer breaks immediately when stretched. Pull it out of the bowl and knead it by hand on a clean work surface until uniform. Shape into a ball and place into a large bowl. Let rise for 6~12 hours, until about double in size.
- Meanwhile make the filling. In a medium bowl, whisk together the coconut palm sugar, cinnamon, corn starch, and salt. Add the butter and maple syrup and stir until evenly combined.
- Once doubled, prepare your cake pans by greasing generously with butter and set aside. Cut your ball of dough in half. Roll one of the halves into a large rectangle (roughly 12x14 inches). Spread half of your cinnamon mixture evenly on the surface, leaving about an inch around the perimeter of the dough. Roll up the dough tightly but being careful not to squeeze out the filling, pinching the seam shut. Using a bench scraper or a sharp knife, cut the the log of dough lengthwise. Turn the two strips, cut side up and lay them side by side. Starting at one end, lift one piece across the other, and continue twisting the entire length to create a braided look. Scrunch the rope and fit it into your cake pan, starting at the middle and spiraling outward. Repeat with the other half of the dough and cinnamon mixture.
- Cover loosely with plastic wrap and let rise for 2 hours. 30 minutes before rise is complete, preheat the oven to 375°F. Bake until a instant read thermometer inserted through the side into the middle registers 180°F, about 35-40 minutes. Let cool completely before serving.
- You'll need 2 8-inch cake pans or 2 9-inch loaf pans for this recipe