Do you think the second loaf would be freezer friendly? Do you think this recipe might work for making this pretty star shape? [I shared a. 5 cups (635 grams) white whole-wheat or regular whole-heat flour. Delicious! This recipe looks absolutely delicious. Rebecca — No, it should be fine. I made this – and it was the best thing I have made in a while. Maybe cooking them super soft might be a way around that? I have just been Googling this very thing, and the consensus seems to be to freeze loaves after shaping, but before the 2nd rise. Only whole wheat bread for toast. This will be even tastier, I’m sure :). I followed the recipe, using honey, pink himalayan salt, rolled oats, butter, and whole milk since we’re snowed in and that’s what I had on hand. Deb, your idea about using the 7-grain cereal is truly brilliant! Maybe between us we can figure out something as yummy like this BUT in some other form? And it is totally delicious. I could stare at that perfect rectangle forever! I am assuming this means that the swirl could leave out the fruit. But everything I make of yours turns out great for me! Anyone wanting to know more about ingredients should start with their cocoa powder test, and enjoy the journey: http://www.kingarthurflour.com/blog/2014/01/10/the-a-b-cs-of-cocoa/. Stephanie — Sorry, I know nothing about steamer toaster ovens. Buckwheat, with it’s absence of gluten, can make bread a little sandy, so I’d go easy on it. Larger grains (brown rice, bulgur, barley or whole quinoa) should be. Did I not knead enough? I was going to make these for my mother and drop them at her doorstep frozen. This is the best looking cinnamon bread and recipe I have seen yet. 3) This looks delicious! Did it still come out? Thank you!! And surely, something so unquestionably earnest deserves an inner spiral of indulgence, just one tiny little ribbon of joy. If it is too thick just heat it a little. Rebekah- I can comment on the fresh ground flour. Whole Wheat Cinnamon Swirl Raisin Bread [Vegan] Dairy Free. Is it ok if I skip the whole grain mix ? I am assuming leaving them out is no problem, because in her notes she said the entire swirl could be left out to make wonderful whole wheat sandwich bread. For this comparison, I'm eschewing the combo and using straight-up all-purpose flour (left) and white whole wheat flour (right). Growing up my mother made bread and churned butter a lot. Cinnamon roll smell without all the guilt? I will stick with the little rests but leave the dough in the bowl–I find it is a very wet dough and I could barely knead it by hand anyway, even with some additional flour on my second go. Can you think of any reason that wouldn’t work? Did I get that wrong?? Any thoughts? Beat in the whole wheat flour, 1 cup all-purpose flour, salt, ginger, allspice and cinnamon. I am no stranger to baking with yeast, so I wondered if you have a solution. Add the eggs, oil, milk, salt and brown sugar. First time making bread, and I had no idea what I was doing. Someday, when i’m feeling a little guilty about all the refined flour, i’ll try this one. However, what i DID make last night was the Giant cluster maple granola from the Book, and holy heaven!! Makes it a lot easier for a smaller household like mine. We will be enjoying this one very soon! Their bread book si also great, but most of those breads take too much effort for my normal life. Also, where’s the picture of your own cinnamon swirl? This bread looks absolutely perfect! I think so. My daughter (7) and I made this recipe as a breakfast loaf for Spring break. Thanks! See the full recipe card below for detailed amounts and instructions! ¼ cup butter I also substituted roughly chopped crystallized ginger by volume for the raisins and it worked great. Then fill and slice the rolls and let them rise overnight in the fridge. Thanks. I bought this packet (active dry) from a smallish grocer that very possibly does not sell lots of yeast.. I have never used instant yeast and plan to use active for this recipe, but is there a reason that so much is necessary? Bake bread: For about 40 minutes, rotating the loaf once for even color. And even after all that, the bread is wonderful. This is where my whole wheat cinnamon rolls come in, they are ooey gooey whole wheat perfection and in all honesty taste better than the kind made with over glutenized all purpose flour. Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz loaf, 2 ct. I love whole wheat bread! 1 1/2 tablespoons (about 13 grams) instant yeast, Filling It didn’t really rise again with the proof or with the bake. I made your light wheat bread this week and really loved it (with white whole wheat flour) and I’m thinking of just making that again for the bread part of this recipe, just because I’m not super keen on 100% whole wheat bread. —Alice Shaffer, Gregory, South Dakota, Prep: 25 min. Any ideas on what went wrong here? Would you recommend any changes? Chpl — Yes to oats, but I haven’t worked with amaranth to know if it’s a good swap. Your line about having taken “too many melodrama pills” nearly caused me to snort coffee all over my computer, haha! cheers! Two years ago: Over-the-Top Mushroom Quiche The slices came from a package of bread with a brand name on it that we had in our own home, but only the whole-wheat kind, and as the full extent of the betrayal crystallized in my mind, I realized that this meant that my mother would go to the store, see the cinnamon swirl varietal on the shelf and reach past it for the one that tasted like sad. Hope that helps. I am literally warming up a slice of this bread as I type. Whole Wheat Cinnamon Rolls with Easy Caramel Glaze: The Process. Whole Wheat Cinnamon Raisin Bread Recipe My daddy loved toasting slices of cinnamon raisin bread and slathering them with jam and butter to eat alongside his dinner. Let the mixture stand for about 5 minutes, or when it is creamy. I love the tip about the cereal. Yummy. (reads and composes self) Okay..it IS a recipe only. Thanks!! Or should I sub a walnut/pecan? About halfway through, heat oven to 350°F. This no knead whole wheat bread is an easy bread recipe! My first attempt at this had a gap in it between layers as well. Right now my faves are the Kale Salad with Pecorino and Walnuts (my son even requested this for breakfast!) I’m sure that was the issue then with my low salt taste.. (the Diamond vs. other brand issue).. And I just went online and bought that gorgeous marble and wood cheese board! Do you have any ideas for good recipes that I could shape into this pretty star shape? 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. Thank you! Intermediate . If mixing by hand, use a large spoon and stir for 1 minute. I will make this again. I often make breads with fillings, but I use honey and it will work great in this. (Usually, I find Active Dry faster, but since Instant yeast is used here with warm water, it may not be.) I know you didn’t do that but you seem like you might know something like that. Overall, it was fantastic. A definite keeper of a recipe. I used the Bob’s 10 grain porridge mix, and it was perfect. I will definitely make it again. Maybe this cinnamon bread recipe? I made this using 2x cinnamon mixture and it was awesome! My daughter and I just enjoyed the first slices, and they were absolutely delicious! Modern wheat grinders are much better than the old one my mom used. Recipe by Geema. Not only is your blog and cookbook my go-to site for everything amazing, but you never fail to make me laugh. shweta — Don’t skip it, replace it with additional flour. 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. But thanks for bringing back many childhood recipes of eating cinnamon raisin bread french toast at my grandma’s house. I also brushed the egg wash on top and sprinkled a tad more cinnamon sugar on top. The bread tastes distinctly healthy but the swirl is contrastingly luxurious. Thanks for the recipe! 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 used the Bob’s Red Mill 10 grain cereal because I couldn’t find 7 grain. My childhood was the same. It is fabulous. 16 People talking Join In Now Join the conversation! Flour – Your preference of all-purpose flour, whole wheat flour, or gluten-free flour work. 1 large egg beaten with 1 tablespoon water. If your food tastes like cardboard that is rancidity and not the fault of baking with whole wheat. :) I was looking through the recipes last night and was like, “Hmmm, that whole wheat sandwich loaf looks so promising.” Now I’m going to have to try it since it has the smitten kitchen endorsement! Please, I have to know. I still use the 7-grain hot cereal mix for breads like this and a new one I’m developing. Smells amazing! This bread was just OK. Or is there some magical thing going on here that the instant yeast jar didn’t tell me? I made it this morning and it was delicious. I also subbed active dry yeast for instant yeast and used 2 Tbsp. I think it should be slashed before going into the oven, since I had a large interior bubble at the top. Whole wheat cinnamon raisin bread recipe. Who doesn’t love banana bread? Pacific Brand makes it and Whole Foods sells it. I made this today using KAF Whole Wheat Flour and BRM 5-grain rolled hot cereal (100g) and BRM quinoa flour (60g). !”, and now I know why. I was so excited and nervous. I used 100g spent grain which was exactly 1 cup. 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. Awesome. I enjoyed it warm with butter, but I’m also thinking it would go great with the right jam. I made this cinnamon swirl bread today using all white whole wheat flour (about 6.5 cups, plus 9 tsp gluten). Rectangle-rolling tips — See my comment response to Mandy in #102. As other commenters suggested, I doubled (or in this case, didn’t halve) the filling. Roll each into a long, thin rectangle, about 16-x-8 inches. Note: From the comments over the years, I’ve heard that man people prefer this with 2x the cinnamon-sugar filling for a more classic, luxurious flavor. Now. Although this sweet bread is made with 100% whole wheat (thanks to the light texture of the white whole wheat variety), it is still light, moist, and incredibly flavorful. The no knead bread can also be made with whole wheat including soft wheat. Oh my!! I tried making this for dinner and it was great. So that the bread can be done in just a couple hours, if desired. If it seems excessively stiff, add a little more water, a spoonful at a time. Deb and Susan..I have had Pantry Moths and their larvae in packages from Bobs and trader joes.. And when they start..they infest Everything , including chocolate, as well as dried fruits and all grains… Everything has to be In tightly sealed containers..these babies eat through cellophane. I think you’re psychic. And my dinner guests think I’m a genius, which is always a plus. YUM! Thanks for sharing . I’m so impressed, either way! I’ll have to try this soon! Made this twice, and first time was fabulous. Hi Deb. I did brush the tops of my loaves with some beaten egg just to give it a little shine. I made this bread over the weekend, and I’ve only baked one loaf so far. Add 2 cups of whole wheat … So amazing the way that it can take the yum (and I can just see the yum in this bread) to the next level! 2 loaves . Your email address will not be published. Whole Wheat Cinnamon Rolls with Easy Caramel Glaze: The Process. 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. 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. Add remaining whole wheat flour beating until well blended. If mixing with a machine, combine with paddle attachment at the lowest speed for 1 minute. Might use more raisins next time, but otherwise wouldn’t change a thing. My mother made Dutch Babies for lunch, so I got nothing to say. Do you think it would work to substitute agave nectar or honey for the sugar in the filling as well as the bread itself? I have saved a fortune over the course of raising 3 children. Update..company is called domyownpestcontrol.com. Isn’t adding flour as part of the blend going to throw off the texture? :D I remember my mom would make us homemade ramen, but we would complain that it tasted nothing like the pre-packaged variety. 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.. Thank you for the inspiration you share on so many levels. This whole wheat apple cinnamon bread heralds the season of celebrations and hearty cooking. Item 640230 Add. i just can’t do those…. Cinnamon Swirl Bread is a weekly favorite I my home. All I can say is I was young and stupid back then, although I do love my cucumber sandwiches on soft bought bread. Four years ago: Breakfast Pizza, Irish Soda Bread Scones, Spinach and Chickpeas and Bakewell Tart No gaps, evenly baked, a little bit of a sag in the middle of one loaf but I think that’s because the second loaf pan I used was too big? The loaves rose beautifully on the second rise and after they cooled and I sliced one, the top was totally hollow and left a lot of space between the top crust and the bread. I love your cookbook and the “asides”… at least you got wholesome food while growing up… my mother hated cooking so unless you could boil it in a bag or cook the daylights out of it, it wasn’t served… I’ve loved cooking all my life and I think your foray into cooking was much like mine – for me, there HAD to be something out there other than canned mushrooms and (gag) butter beans… Moved to California 43 years ago, bought Julia’s cookbooks and was off and running… made a souffle having never had one in my life… Now retired and living in Scottsdale and having produce all year around is wonderful… I’ve given your cookbook to friends and my daughter loves it… she’s visual, like me and the pics are wonderful and inspiring!! + rising Bake: 40 min. Keep up the great work! It can’t possibly have enough liquid (or maybe it’s more butter that it needs?) pffffttttt to that ridiculous “reviewer” I think that was what helped it not gap. https://sumofyum.com/recipe/whole-wheat-cinnamon-raisin-bread Thanks for the egg wash over butter trick so the layers don’t separate! But WOW. Scrape dough out onto lightly floured counter. Whole Wheat Cinnamon Rolls. Have you tried with other grains? And I also used soy milk as I was out of cow’s milk. Silly. Save my name, email, and website in this browser for the next time I comment. It came out superbly. Quick question re: the cereal blend. Just thinking how awesome this would be as French toast!!!! I was a bit nervous as I had made the wheat bread from Reinhart’s Bread Baker’s Apprentice and was disappointed. I found a great recipe as a jumping off point, and made my own adaptations as I went. 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. In a large bowl, dissolve yeast in warm water. Sunday breakfast written all over it. :) Cinnamon raisin is one great way to make it extra indulgent…I can almost smell it from here. I also substituted about 60 grams of the whole wheat flour with all purpose flour and added a little cinnamon to the dough, itself. So what to do with all our lovely grains, especially wheat and it’s 40 year ugly makeover? Delicious! Thanks very much! The calories are a tad high, but since it can be made with 100% whole foods it is very nutritious. And I think maybe attempting to roll it a little more tightly. It’s to brush on the roll before sprinkling the filling. The other option is the Mulberry Lane Farms 7-Grain cereal, but I read through those comments and it said that they dont cook up as soft as they are used to which resulted in a bit more of a crunch. This looks wonderful and would likely be VERY good for french toast! The friends I shared it with rolled their eyes and sighed after taking a bite. Ha ha! SERVES: 10-12. Breads in the oven however I just realized I used 13 grams of instant dry yeast and that is wrong :/ I’m sure we will still eat it. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. Whole wheat flour gives this eggless apple cinnamon bread an extra boost of protein and fiber. I just made it last night, and already have another batch rising to gift to friends! YUM! This cinnamon swirl bread is amazing! And likewise, wouldn’t adding cooked grains make the dough more wet? When I was little the only time we had cinnamon swirl bread was at my Grandma’s and as we live in England and she lives in the States we weren’t exactly popping in every weekend. ... California Baking Co. Deli Style Whole Wheat Bread, 2 lbs. It is impossible to find whole wheat cinnamon bread in the grocery store, sans raisins. “tasted like sad” I’m still laughing about this. It turned out great. Definitely want to try this bread. 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. And the swirls unswirled! Wow! Thank you! Any ideas on why the bread seemed to absorb the sugar layer? 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. Item 887076 Add. I’m sorry, I’ve never used one but if it works for other breads, don’t see why it wouldn’t here. Turn out the dough onto a … I can’t find him! I will certainly try the egg, sounds ideal! Cinnamon Raisin Bread (Whole Wheat) yields 1 loaf. (He’d complain, but would ask for it and eat more than one roll at a time with plenty of cream cheese icing.) While it is yummy, I find myself thinking today, “why didn’t I ever bake some before? D’oh, nevermind my comment, rereading I noticed the raisins are there. Do you have any suggestions for those who don’t like dried fruit? One OCD to another you must tell me. Can’t wait to taste it! I love Bob’s Red Mill and use many of their products, but lately have found myself returning a number of things because of . 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! Had such high hopes for this bread as I love raisin bread and searched for a whole grain version. Freeze in a loaf pan lined with greased cling-wrap or parchment paper, then once frozen, remove from the pan and transfer to a sealed plastic bag. This post may contain affiliate links which won’t change your price but will share some commission. 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. And rye flour, rolled oats and wheat germ to make up the other 60g. Thanks for a great recipe, Deb. I didn’t have instant yeast so I used 1 teaspoon total of active dry; both of the rises took an extra ~20 minutes each. Now I am torn – my husband is now officially prohibited from eating whole wheat at all (kidney stones – long story). This recipe will surely replace our store bought sandwich bread in very short order, though I’ll be sure to do the cinnamon raisin version for Sunday brunch. Thank you! For many years, I would whip up the dough in the bread machine on Saturday night. Stir them well. I will, however, make this immediately. . Missy says. I read enough versions of this advice that I can’t cite my sources, alas. I followed the recipe exactly and the loaf came out heavy and dry. Their combination of rigorous testing, witty writing, and real home-cook understanding is spot on! However even though I took care to roll snugly is still ended up with a sizable gap between the top and the rest of the loaf (like in your first pic) and the loaf wanted to really unroll and the structure was very fragile. I will be adding this recipe to my collection to make again. Not sure what else is in the waffle mixes but if there’s baking powder, I wouldn’t do it. Everything you crave in a cinnamon roll, in a vastly lighter version. Thank you! The main thing is to use the weight measurements because fresh ground flour is “fluffier” and cup measurements will be less accurate. 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. 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: So if I made this, I’d have to eat it all myself, which doesn’t seem fair somehow. You always come up with the most amazing recipes which we all loved growing up and you make it look so simple!! I noticed a typo – there’s a repeated word in the bread proofing paragraph. I love this site (my favorite), your incredible humor and delicious recipes. I baked the Double Chocolate Banana Bread. Any tips? I know the bread would’ve been just as delicious without any of my changes. If you have a fan club I am joining. Also the health-food peanut butter that separated into a dense, dry mass and a puddle of oil. Recipe was easy to follow – my 9 year-old and I did it together though we did a bit more kneading than called for just because. It puffed a bit more, but not too much, so we have a really dense loaf. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. I made the two loaves and left one plain. The dough was luxuriously soft. Thanks Deb. I halved the recipe. 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. 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. But, bread baking is never an exact science. Maybe I just have better luck with regular yeast — wasn’t real familiar with the instant variety called for in the recipe but I used it exactly as directed. 1 1/4 cups (300 grams) lukewarm milk I hope that you’re well ❤️❤️. 1 1/4 cups lukewarm water (about 95 degrees; err on cool side if you don’t have a thermometer) wow, such lovely photos. Could the raisins/currents just be left out? I grew up eating it and it still tastes like sad to me. Katie — Yes, this is Reinhart’s suggestion. I have been making the recipe with the same mixed grains Deb used since it was published, and our family (2 adults and 2 kids under 5) loves it. I’ll have to give that a try…. Hope that helps. 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!! Deb, do you have any advice for me if I want to used freshly ground flour? If you really want some nirvana, make the plain bread and add some Speculoos/Cookie Butter (from Trader Joe’s). Let them sit for 5-10 minutes, then … READY IN: 3hrs 10mins. Melt butter in a large saucepan, then add honey, salt, and milk. Not only do separate flours take up room, they also are very expensive. Eggs, baking soda, salt, vanilla extract – Of course! Bring everything together with your hands – the dough will feel a bit tacky, but this is fine. Laurel’s Kitchen taught me to make light and fluffy whole wheat bread, it is a genius book. I made this, being careful to follow your recipe as I have had a few bread fails recently.. That granola is PERFECT. Guys, I can’t tell you how much I loved this bread. Can’t wait!!! This bread is made with white whole wheat flour which has the fiber and goodness of regular whole wheat flour. Great recipe! I was searching for a recipe for Passover cookies and found this one on your blog http://smittenkitchen.com/blog/2010/03/hazelnut-chocolate-thumbprint-cookies/ Do you think it would work to just substitute almond meal for the sliced almonds you had recommended? Cinnamon and apples get me every time. 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. ), Thanks for all the lovely recipes and inspiration. 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! Thereafter for a 50/50 combination of uncooked millet, oats, quinoa run through the spice grinder, they. A machine, combine 2 cups of the first slices, and milk ; mix breads... Knead it with rolled their eyes and sighed after taking a bite delicious recipe finicky but you seem like might... Huge hit with my low salt taste.. ( the Diamond vs. other brand issue ) collapsed. 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