Monday, April 28

Cinnamon Swirl Whole Wheat Bread

I recently attended a class at my local cooking store on how to use your Bosch Mixer. If you aren't familiar with the Bosch Mixers they are an incredible machine with a 15+ year life expectancy, can easily mix 15 lbs of dough and have a 800 watt motor. (I sound like the guy talking about the specs on his new car).

 I've grown up making whole grain breads just about my entire life. I recall being about 5 or 6 years old in the grocery store with my Mom and begging her to let us buy the white fluffy totally not whole grain bread like she used to buy. She said "No" and that was just the beginning of my family's transition from white to whole grain. A few years later my Mom got her Bosch (still going strong) and we began baking a variety of whole grain breads. Now with a family of my own, I'm excited to pass on my love for bread making.

 The base for this Cinnamon Swirl Bread is very close to JaDene Denniston's Whole Wheat Bread recipe. If you are ever in the Northern Utah area you have to check out one of her classes at the Love to Cook store.

A few things I've learned from experimenting with bread...

1. Grind your own grain if possible. Freshly ground grain contains more nutritional value than the wheat flour you would purchase from your local grocery store. Check out this great link on freshly ground wheat 5 Days with Whole Wheat

2. You don't need to measure your flour. Depending on the moisture level of your grain/flour and the humidity in your house the flour amount will vary.

3. Your dough will be sticky! A softer dough produces a lighter loaf of bread. If you try to handle the dough with non-oiled hands you will have a sticky mess. With oiled hands your dough will be pliable.

4. Hard White winter wheat is best. Flour from hard Red wheat tends to make a heavier, denser bread compared to hard White wheat.

Dough has just begun to pull away from the sides of the mixer
Let rise until almost doubled in size
Just give it a few kneads
Yummy butter and cinnamon-sugar goodness

Cover and let it rise
When the bread has risen 1 inch over the top it's ready to bake
Let it cool
Did I mention this also makes insanely fabulous french toast?!?!!!!
Yield 2 Loaves 

2 1/2 cups warm water
2 T oil ( my favorite is a refined coconut oil)
1 1/2 T dough enhancer (optional, extends the shelf life of your bread)
1/3 cup gluten
1 T instant yeast (I like using the Saf Instant Yeast brand, inexpensive and bread rises fast)
2 T honey (Coconut sugar is also a good substitute)
1 teaspoon salt
6 cups whole wheat flour

Filling - for one loaf of bread
1/4 cup cinnamon-sugar
1 T butter, softened

Glaze- for one loaf of bread
3 oz cream cheese softened
1/3 cup powdered sugar
1/2 t vanilla
2-3 T milk

Using your mixer with the dough hook and on low speed add water, yeast and honey, let site for 5 minutes or until the yeast is foamy. Add oil, dough enhancer (if using), gluten and half of the flour, Mix for 2 minutes and then add the salt. Continue mixing and add just enough flour so the dough forms a ball and pulls away from the sides of the mixer. Increase your speed, speed 3 if using a Bosch and mix for 5 minutes. Place dough in a oiled bowl covered with lightly oiled plastic wrap and let rise until almost doubled in size. If your flour is still warm this may only take 15-20 minutes.

Preheat oven to 375 degrees.

Turn dough out onto a lightly oiled counter-top and knead a few times to release the air pockets. Divide dough in half. If making one loaf of each, begin with the cinnamon bread and roll out dough into a 9 x 18 inch rectangle. Spread with softened butter and top with the cinnamon sugar mixture. Tightly roll beginning with the short side, tuck ends under and place in a oiled bread pan, cover with a lightly oiled piece of plastic wrap. Repeat for second loaf if making 2 cinnamon breads, if not, form the dough into a 9 x 9 inch square and roll, tucking the ends under and placing in a oiled pan. Cover with lightly oiled plastic wrap. Let rise in a warm, draft free place until bread has risen 1 inch over the tops of the pans. Place bread in oven and then immediately reduce temperature to 350 degrees. Bake for 25-30 minutes. My bread is done after 28 minutes. Bread should be golden brown. Remove bread from pans and place on cooling rack

In a small bowl with a hand mixer, combine the cream cheese, powdered sugar and vanilla. Beat until smooth and slowly add milk until desired consistency is reached. Drizzle over warm cinnamon bread.


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