* Exported from MasterCook *
Bread, 100% Whole Wheat Cinnamon Swirl
Recipe By :King Arthur Flour Co.
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter
1/2 cup cool water -- (113g)
1 cup White Whole Wheat Flour -- or Premium 100%
Whole Wheat Flour, (113g)
1/8 teaspoon instant yeast
Dough
2 1/2 teaspoons instant yeast -- or active dry yeast
1/2 cup lukewarm milk -- (113g)
1/2 cup orange juice -- Note *, (113g)
5 tablespoons melted butter -- (71g)
1 1/2 teaspoons salt
3 tablespoons sugar -- (35g)
1/4 cup nonfat dry milk -- or Baker's Special Dry Milk (28g)
1/2 cup dried potato flakes -- (46g) or 1/4 cup
potato flour, (46g)
2 3/4 cups White Whole Wheat Flour -- (312g) or Premium
100% Whole Wheat Flour
Filling
1 large egg -- beaten, to brush on dough
1/3 cup sugar -- (67g)
2 teaspoons ground cinnamon -- (7g)
1 tablespoonhed unbleached All-Purpose Flour -- (11g)
Moist, aromatic, delicious cinnamon-swirl bread - it doesn't HAVE to
be a white loaf, you know! Cinnamon-swirl bread made with whole wheat
flour makes the best toast on earth; the nuttiness of the wheat and
the earthy, assertive flavor of cinnamon play very nicely together.
Note* Use 2 tablespoons less orange juice in summer (or in a humid
environment), 2 tablespoons more in winter (or in a dry climate).
PREP: 15 mins
BAKE: 50 to 55 mins
TOTAL: 4:05
YIELD: one 9" x 5" loaf
SERVING SIZE: 59g
To make the starter: In a mixing bowl, combine the water, flour, and
yeast, stirring until the flour is evenly moistened. Cover the bowl,
and let the starter rest overnight at cool room temperature, for up
to 16 hours or so; it'll become a bit puffy, and flatten out.
Add the remaining dough ingredients to the starter in the bowl, and
mix and knead - by hand, mixer, or bread machine - until you've made
a cohesive dough. If you're using a stand mixer, knead at low speed
for about 7 minutes. Note that 100% whole wheat dough will never
become smooth and supple like dough made with all-purpose flour;
it'll feel more like clay under your hands, and may appear a bit rough.
Place the dough in a lightly greased bowl, cover the bowl, and allow
the dough to rise until it's expanded and looks somewhat puffy, about
90 minutes. Note that dough kneaded in a bread machine will rise
faster and higher than bread kneaded in a mixer, which in turn will
rise faster and higher than one kneaded by hand. So if you're
kneading by hand, you may want to let the dough rise longer than 90 minutes.
To make the filling: Whisk together the sugar, cinnamon, and flour.
Gently deflate the dough, and transfer it to a lightly oiled work
surface. Shape the dough into a long, thin rectangle, about 16" x 9".
Brush the dough with some of the beaten egg. Sprinkle the filling
onto the dough. Note: Scramble or microwave any egg you don't use;
the dog will appreciate it!
Beginning with a short edge, gently roll the dough into a log. Pinch
the side seam and ends closed. Pat the log gently to shape it into a
smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan.
Tent the pan with lightly greased plastic wrap or a shower cap, and
allow the loaf to rise until it's crowned over the rim of the pan by
about 3/4", about 90 minutes. Don't let it rise too high; it'll
continue to rise as it bakes. Towards the end of the rising time,
preheat the oven to 350F.
Bake the bread for 10 minutes. Lightly tent it with aluminum foil,
and bake for an additional 40 to 45 minutes, or until the center
registers 190F on an instant-read thermometer. Remove it from the
oven, and turn it out of the pan onto a rack.
Run a stick of butter over the top of the hot loaf, if desired, for a
softer crust. Allow the bread to cool completely before slicing.
Tips: If you're kneading bread by hand, it's tempting to keep adding
flour till the dough is no longer sticky. Resist the temptation! The
more flour you add while you're kneading, the heavier and drier your
final loaf will be.
The amount of liquid you use to make the "perfect" dough will vary
with the seasons. Flour is like a sponge; it absorbs water during the
humid days of summer, and dries out during the winter. Your goal
should be making the dough as it's described (e.g., cohesive, soft
but not sticky), rather than sticking religiously to the amount of liquid.
When making yeast bread, let the dough rise to the point the recipe
says it should, e.g., "Let the dough rise till it's doubled in bulk."
Rising times are only a guide; there are so many variables in yeast
baking (how you kneaded the dough; what kind of yeast you used) that
it's impossible to say that bread dough will ALWAYS double in bulk in
a specific amount of time.
Why use a starter to make this bread? It's not sourdough, not
particularly "artisan..." We find that a simple overnight starter
both enhances bread's flavor AND its keeping qualities; the short
amount of "extra" fermentation raises the bread's acidity level just
enough that it stays fresher longer.
Why orange juice? Well, it doesn't add its own flavor to the bread,
but will mellow any potential bitterness in the whole wheat. Don't
bother heating it to lukewarm; you can use it straight out of the fridge.
Cal 150, Fat 4g, Carb 27g, Sod 210mg, Fiber 4g, Pro 5g
S(Internet address):
https://www.kingarthurflour.com/recipes/100-whole-wheat-cinnamon-swirl-bread-recipe
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Per Serving (excluding unknown items): 185 Calories; 4g Fat (20.1%
calories from fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber;
22mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1025