I will certainly be adding this to the queue. Worked exactly as we hoped. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. I remember bread that tastes like sad, only mine was day-old rye my frugal grandfather used to buy, and then toasted until you could break a tooth on it. Spiced Apple Cinnamon Bread is a recipe for an amazing apple quick bread that is made from scratch with whole wheat flour, maple syrup, and filled with apples, and warming spices. While it is yummy, I find myself thinking today, “why didn’t I ever bake some before? Cinnamon and apples get me every time. Right now. Deb, your idea about using the 7-grain cereal is truly brilliant! Bread crumbs work well too. I made one loaf with the filling and one without to test it both ways, and they’re both great. I love the looks of this whole grain bread. Can I come over to your place for some?! Bread The protein in the egg acts as a kind of glue. Pacific Brand makes it and Whole Foods sells it. Thank you for the recipe. You won’t have to compromise on taste when making this plant based whole wheat bread. Two things went wrong.. Add the whole wheat flour, milk, honey, eggs, butter, salt and 2 cups all-purpose flour. Ana — I found an unused g.c. Not only do separate flours take up room, they also are very expensive. I actually used a bit of milk as the glue for the cinnamon and raisin mixture and I didn’t have any trouble with it separating. I made this today (with substitutions) and it is delicious! I lightly covered them with foil for the last 20 mins to prevent over browning. Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Whole Wheat Apple Cinnamon Bread - Bread Machine. It always makes me sad when the filling spills out while I’m rolling it up. Whole wheat flour gives this eggless apple cinnamon bread an extra boost of protein and fiber. 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. Buckwheat, with it’s absence of gluten, can make bread a little sandy, so I’d go easy on it. In a large bowl, dissolve yeast in warm water. Someday, when i’m feeling a little guilty about all the refined flour, i’ll try this one. And it was GOOD! I don’t think we’ve been disappointed in a single recipe of yours that we’ve tried, and we’ve made lots of them! Intermediate . 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. Only whole wheat bread for toast. Laurel’s Kitchen taught me to make light and fluffy whole wheat bread, it is a genius book. Thanks for another lovely recipe, Deb. In … 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. This is one of the first times I’ve had a totally soft and fluffy bread that is 100% whole wheat. ;). No overnight rising, and no kneading. This bread looks absolutely perfect! See the full recipe card below for detailed amounts and instructions! Combine yeast and warm water in a large mixing bowl. Teresa — I don’t see why not. Get Whole-Wheat Cinnamon-Raisin Bread Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Can you think of any reason that wouldn’t work? Thanks! Whole Wheat Cinnamon Raisin Bread – Made with healthy whole wheat, warming cinnamon, sweet juicy raisins & honey. Fill bread and form loaves: Turn out onto a floured counter and divide it into two equal pieces. But more important, mine just had very little flavor. A definite keeper of a recipe. Healthy, soft, delicious, whole wheat cinnamon raisin bread! I also substituted about 60 grams of the whole wheat flour with all purpose flour and added a little cinnamon to the dough, itself. Also too much kneading with rye flour causes problems. If I were to make the full recipe and freeze one loaf to bake another weekend, which step would you recommend going until? In class right now trying to figure out what I should cook for class assignment. 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. Proof dough: Transfer dough to lightly oiled bowl with room for dough to at least double. I let the dough rise the first time over night because I started on it late, and the flavor is delicious. Whole Wheat Cinnamon Raisin Bread – Made with healthy whole wheat, warming cinnamon, sweet juicy raisins & honey. 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!! That is going on my grocery list immediately! I wonder the same thing. 1 1/2 tablespoons (about 13 grams) instant yeast, Filling This recipe is perfect for adding rye like in Deb’s picture. But WOW. In the bowl of a stand mixer, combine 2 cups of the flour, the yeast and the salt. No one will ever know it didn’t come from a bakery – follow my Pro Tips for the perfect crusty loaf! Whole Wheat Cinnamon Rolls with Easy Caramel Glaze: The Process. Did it seem risen or collapsed when you took it out? ). Whole Grain Cinnamon … By hand, do the same with your spoon. Sharing what I ended up changing in case anyone else is in the same boat. I made this with creamy buckwheat cereal from Bob’s Red Mill and rye flour in the proportions suggested in the recipe. I don’t want to mess it up! difficulty. Heat this to 120 degrees, then remove from heat.. Pour milk mixture into yeast mixture and stir. I think next time I will divid into 3 loaves. So, I read the chapter and… yeeeeah; it’s not going to happen any time soon. I think I might try to roll it a little tighter next time too. I’m looking forward to a fried egg and tomato sandwich on this bread tomorrow morning! YUM! (He seems to have outgrown his own gluten allergy and will love this bread – I’m excited to make it for his next visit). I make homemade bread often and can not believe I never thought of this. I am going to make this, sans raisins, soon! Ellen — Sadly, I haven’t used a bread machine before. Just wondering how this bread freezes. Do you think you could just omit the cinnamon part to make plain whole wheat bread? But somehow I still continue to make the lunches….. wow, such lovely photos. Stir to combine. Maybe next time I’m bored for a couple weeks? I halved the recipe. Place in a greased bowl, turning once to grease the top. For the whole grains, Can I use 160g of all rolled oats or all amaranth ? If proofing in the fridge, remove the dough before the fridge about 3 hours before you plan to bake it. Hi I hate raisins, so I omitted them, but had trouble getting a noticeable, visible swirl with just cinnamon and sugar. It was in the fridge for about 2.5 days.. it was risen a bit when I took it out, definitely. I know you didn’t do that but you seem like you might know something like that. 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. Liz — He recommends going by weight, whether cooked or uncooked. Thank you! This may replace the weekly Light Wheat Bread for awhile :). Beat in the whole wheat flour, 1 cup all-purpose flour, salt, ginger, allspice and cinnamon. Where do you get yours from? It is fabulous. Perfect! It is the best recipe for whole grain bread I’ve ever made. Excellent recipe. Did I not knead enough? Can’t wait!!! This recipe totally threw me back into my childhood Sunday mornings of toasted cramique with butter… Rebecca — No, it should be fine. difficulty. ½ cup brown sugar ▢ Thanks for another fine recipe. The salt shouldn’t affect it (I rarely find Diamond brand anymore). I ended up using a coffee grinder to pulse 1/4 cup portions of buckwheat groats, barley, and quinoa (rather than cooking them) plus a few tablespoons of cornmeal and rolled oats. Wonderful writing, Ms. Smitten. Just now eating a yummy slice with butter. Thanks, Deb, for another easy to follow and delicious recipe. I also use cold, not warm water and cold milk. Thank you for helping me conquer (another) cooking hurdle. Add 2 cups of whole wheat … I made a double batch, and judging by the amount i have managed to consume today by the handful and in yogurt, i think it’s a good thing. The calories are a tad high, but since it can be made with 100% whole foods it is very nutritious. Thank you!! Can’t wait to try this fantastic-looking bread! She’s not.. Is she? Awesome. Gradually stir in the yeast mixture. – I used white whole wheat flour in the filling instead of all-purpose This is the best looking cinnamon bread and recipe I have seen yet. Cranberry Cinnamon Bread print recipe pin recipe. I made bread! http://www.urbandictionary.com/define.php?term=fanfic. Although recipes using yeast tend to intimidate me, I’m eager to try this one as soon as possible. When I serve it as toast, I butter it and top it with a sprinkling of cinnamon and sugar. thanks for the terrific recipe! I am no stranger to baking with yeast, so I wondered if you have a solution. I fell in love with this pretty bread and tried to make it tonight for Christmas morning tomorrow, but I think the recipe is so strange. Then fill and slice the rolls and let them rise overnight in the fridge. But maybe I should make him something else to compensate and eat this all myself anyway? Combine the sugar and cinnamon; sprinkle over dough. I only had active dry yeast, so I followed the instructions at the Fresh Loaf (http://www.thefreshloaf.com/faqs/baking/yeast) to substitute active dry yeast for instant yeast. Ah, the inner toddler in all of us, wanting our food just so. . I went over this site and I conceive you have a lot of wonderful information, bookmarked . I made this – and it was the best thing I have made in a while. Courtney — I have not made bread with natural leavening. I like Reinhart’s whole grain recipes, but find that for things I want Right Away, they’re not the best. Deb – I was (am) fortunate enough to have a grandma who has a tried and true family recipe for cinnamon swirl bread (a white flour one!!) And I used the following alternatives suggested in the recipe: – Honey (2.5 Tbsp) instead of butter in the bread Whilst kneading the dough it was really sticky so I added a little flour. Like this bread. I doubled the cinnamon sugar/raisin filling as you suggested. Place warm water, egg, olive oil, honey, molasses, chia seeds, whole wheat flour, salt, and yeast into a bread machine, in the order listed by the manufacturer. This is happening in my house immediately. “…the one that tasted like sad” killed me. This one goes on my list of must try but I’m pretty sure it can’t top those brioche pretzels! Pffff…. The Bob’s Red Mill 7-Grain Hot Cereal Mix is also the secret to the Cook’s Illustrated multigrain bread recipe (which I love). When I trim the dome off a layer cake, I’ll stick that in a bag in the freezer and take it out, and crumble it into my cinn-sugar mixture. + cooling. Yep I was also tricked into whole grains as a child in cookies and bread too. And happy Pesach, if I don’t see you! Oat milk works perfectly in my cakes as well. I used a 12-grain flour in the whole grains measure and I think I will do some experimenting next time! Not only is your blog and cookbook my go-to site for everything amazing, but you never fail to make me laugh. My first attempt at this had a gap in it between layers as well. I will, however, make this immediately. I made this recipe today and the loaf came out perfect! 3/4 c milk. I have never had such great success keeping cinnamon filling in it’s place before! I’m going to make the other half with the cinnamon swirl for Sunday breakfast. Healthy, rugged, but also delicate and delicious. Flour – Your preference of all-purpose flour, whole wheat flour, or gluten-free flour work. Deb, do you have any advice for me if I want to used freshly ground flour? Missy says. I’m so impressed, either way! I soaked my raisins before adding them to the dough, and I like them whole so I didn’t process them. 4 tablespoons (about 50 grams) granulated or brown sugar, or 2 1/2 tablespoons honey or agave nectar (I used a stand mixer.) Beginning with a short edge, roll the dough into a log. The main thing is to use the weight measurements because fresh ground flour is “fluffier” and cup measurements will be less accurate. I just started making bread recently (it started as a cost-saving measure but ended up being one of those things where we just couldn’t go back to store-bought preservatives once we realized the magic of real bread…but I digress). Makes me smile to think of anyone actually needing a recipe to make something so homey…. hoping to have a surprise on my mom’s doorstep this Sunday since mother’s day is a little different this year. Item 887076 Add. Two things I did wrong. Delicious. I love the high contrast living that seems integral to your blog — kale salad and ice cream cake!! Hmm, I’ll bet this makes a great french toast…. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. Post was not sent - check your email addresses! 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. When making a dough that you’d ferment for 6, 12, or 24 hours, you need very little yeast, comparatively. 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. I mean, what if it had been made with 100 percent whole grain sandwich bread? The friends I shared it with rolled their eyes and sighed after taking a bite. It is a keeper, lady! I wish I could use your babka recipe but I imagine it would be too soft. Should the recipe show active dry yeast? Loving this recipe! Six years ago: Hazelnut Brown Butter Cake, White Bean Stew and Pasta with Cauliflower, Walnuts and Feta 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. This cinnamon swirl bread is amazing! But now I will be worried. I’ll have to give that a try…. And the swirls unswirled! 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? No need to double the egg, however. I have been serving this bread to our bed-and-breakfast guests for years. I used what grains I had on hand, rather than buying Bob’s Red Mill 7 grain cereal. Your line about having taken “too many melodrama pills” nearly caused me to snort coffee all over my computer, haha! Fermented in the fridge for a few days – in a bowl covered tight with saran. Congratulations on ten years of blogging! I rolled it pretty tight, a bit tighter than in your photos. Didn’t have instant yeast so I used dry active. A slice of this low-fat, whole wheat apple bread is just what your breakfast needs! Thanks very much! 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: 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. READY IN: 3hrs 10mins. This is a wonderful sort of recipe – sustaining, pretty healthy and a real treat. Um- you posted this Friday, definitely made it Saturday, and am eating it for breakfast (with cream cheese and strawberry jam!) You might want to rearrange the list of ingredients. Spiced Apple Cinnamon Bread is a recipe for an amazing apple quick bread that is made from scratch with whole wheat flour, maple syrup, and filled with apples, and warming spices. 2 loaves . Hi Deb! 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. This bread is definitely worth waking up for! Also I don’t have kids so I have no one else’s health to think of, ha. I made the two loaves and left one plain. Your email address will not be published. Also, where’s the picture of your own cinnamon swirl? They make a very good case. the “instant” part is that you can use it without proofing, not that it’s faster.) Now I will have to try this recipe, too! :-). 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