You are my favorite food blogger! And watch videos demonstrating recipe prep and cooking techniques. Thank you! Right now my faves are the Kale Salad with Pecorino and Walnuts (my son even requested this for breakfast!) No comparison, really. That dish that is half wood half ceramic looks beautiful. Although this sweet bread is made with 100% whole wheat (thanks to the light texture of the white whole wheat … Now. It should work, but the rising times may be different. 3) This looks delicious! Thanks for the egg wash over butter trick so the layers don’t separate! Can I make this without Raisins? My cinnamon swirl layer vanished! Surely, a slice of such a glorious thing popping out of the toaster tomorrow morning could make up for all sorts of hardships, like the fact that it’s still not spring outside, or why is someone climbing on my head before the sun is up? Cinnamon roll smell without all the guilt? I also added 5 tablespoons of vital wheat gluten. Second time I was 4 days postpartum, overwhelmed with company and let it overproof – tasted good, texture was totally off. You won’t have to compromise on taste when making this plant based whole wheat bread. Do you think it would work to substitute agave nectar or honey for the sugar in the filling as well as the bread itself? You might want to rearrange the list of ingredients. I made this, being careful to follow your recipe as I have had a few bread fails recently.. :) 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! Warm is only when I am in a hurry. – Canola oil instead of butter in the bread Apparently this meant less chance of gaps with straight rolling and the filling ended up being more evenly distributed. I’m thinking of trying to do a savoury version with cheese and Vegemite (yes, I’m in Australia and this is a thing – a delicious thing, as gross as it sounds!) I try to put “something”the filling to make the roll stick together– 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. Made this twice, and first time was fabulous. Beat in 2 cups whole wheat flour and the dissolved yeast. Not sure what else is in the waffle mixes but if there’s baking powder, I wouldn’t do it. If you paint the bread with beaten egg, it will help keep it from pulling away when it rises after you roll it. 2 loaves . Also, that trick about the egg wash on the dough, I too have used it – works like a charm! I also brushed the egg wash on top and sprinkled a tad more cinnamon sugar on top. Teresa — I don’t see why not. 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 only wanted one loaf so I halved the recipe. I tried this today. One, should have added more flour. https://sumofyum.com/recipe/whole-wheat-cinnamon-raisin-bread I made this without the cinnamon swirl to make a whole-grain sandwich bread, like you suggested. The perks of being an adult…. Someday, when i’m feeling a little guilty about all the refined flour, i’ll try this one. 1/2 cup (85 grams) raisins or currants This is the third cinnamon swirl bread recipe I’ve seen in two weeks, I have all the ingredients at home (and have been looking for a use other than cereal for that 7-grain cereal), and needed something to bring to the next food swap I’m going to. Six years ago: Hazelnut Brown Butter Cake, White Bean Stew and Pasta with Cauliflower, Walnuts and Feta Thanks! Chpl — Yes to oats, but I haven’t worked with amaranth to know if it’s a good swap. And it was GOOD! I often make breads with fillings, but I use honey and it will work great in this. Combine flour, salt, and milk; mix for one minute. For the whole grains I used oats, quinoa run through the spice grinder, and ground flax. 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. Item 20389 Add. 2 loaves . Score! Make bread dough: In the bottom of large mixing bowl, combine water, milk and sugar or honey, then whisk in yeast until dissolved. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. 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. This dark rich, Whole Wheat Cinnamon Raisin Bread is delicious! Their combination of rigorous testing, witty writing, and real home-cook understanding is spot on! Hi I hate raisins, so I omitted them, but had trouble getting a noticeable, visible swirl with just cinnamon and sugar. I’ll have to try this soon! Whole Wheat Cinnamon Raisin Bread, Zojirushi Virtuoso Breadmaker. – Kosher salt instead of table salt. Cinnamon raisin bread! I also used half walnuts and half almonds for variety. I grew up eating it and it still tastes like sad to me. Only whole wheat bread for toast. I rolled it pretty tight, a bit tighter than in your photos. Yummy. This bread is made with white whole wheat flour which has the fiber and goodness of regular whole wheat flour. Whole Wheat Cinnamon Rolls with Easy Caramel Glaze: The Process. It always makes me sad when the filling spills out while I’m rolling it up. I am no vegetarian and I refer to it frequently. Was that the problem with too little salt? Do you have any ideas for good recipes that I could shape into this pretty star shape? My mother consumes raisin bread by the loaf, weekly. 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? use the times and settings suggested. This recipe totally threw me back into my childhood Sunday mornings of toasted cramique with butter… It was a HIT! Liz — He recommends going by weight, whether cooked or uncooked. I hope I can have this for breakfast everyday. This bread is made with white whole wheat flour which has the fiber and goodness of regular whole wheat flour. I can’t wait to try this recipe out! The friends I shared it with rolled their eyes and sighed after taking a bite. Growing up my mother made bread and churned butter a lot. Can I ask where you got it? We would actually get that bread on occasion, probably when a coupon was involved, and it was heaven. 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: 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. 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. I have never had such great success keeping cinnamon filling in it’s place before! Add the whole wheat flour, milk, honey, eggs, butter, salt and 2 cups all-purpose flour. Ha ha! This bread is definitely worth waking up for! Try making french toast with this cinnamon bread, or bread pudding. Pffff…. The photo labeled “second rise” kills me. This whole wheat cinnamon coconut banana bread combines healthy and delicious ingredients for a delicious take on the traditional bread. See the full recipe card below for detailed amounts and instructions! When making a dough that you’d ferment for 6, 12, or 24 hours, you need very little yeast, comparatively. Maral — Yes and no. Did you mill it yourself? Or maybe my yeast wasn’t that reliable? The mini-rests are actually good for all doughs, can help develop a better rise. The main thing is to use the weight measurements because fresh ground flour is “fluffier” and cup measurements will be less accurate. 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. 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