Growing up our local dairy delivered dairy products and bread. Among their bread choices was a special iced cinnamon raisin bread. This was a hearty loaf that you could toast, butter, and go; no jam, no honey, and no peanut butter (sorry, but back then I was not a big peanut butter fan). It really seemed a special treat to have this bread, so as an adult I bought it often at the store. Always to my disappointment.

Then a few years ago we discovered Abigail’s Oven Sourdough Bread at the local Farmer’s Market. It was always hard to not walk away with one of every flavor, but along with a Country Loaf every week, I really wanted to take a Cinnamon Swirl. This is a hearty whole-grain bread that toasts up great as it is but leave a few slices out to stale overnight to make French toast and you may never go back to any other French toast again.

The best thing though is that you can make it at home whenever you are making a Country Loaf since all you have to do is add some cinnamon and sugar in one of your boules and you be in the breakfast business for sure. This will be a family favorite, slightly sweet with aromatic cinnamon. For breakfast, this is great as toast or french toast! And it surprisingly healthy made with just these five ingredients: whole grain flour, water, salt, cinnamon, and your preferred sweetener.

Sprinkle on cinnamon and sugar and roll the dough up for a delightful cinnamon swirl breakfast treat.

Cinnamon Swirl Sourdough Bread

Serving Size:
Two 2 lb loaves/32 slices
Time:
12-24 hours
Difficulty:
Moderate

Ingredients

Directions

  1. Activate the starter†
    4–8 hours before you want to make the dough you must activate the start. Mix ¼ cup start with ½cup (120 grams) water and ¾ cup (120 grams)* flour.
    Let it sit covered until it is bubbly and thick and smells sweet (approximately 6 hours). Your start is ready when it floats in water.
    (Be sure to always save some starter for your next batch. Feed it flour and water daily, otherwise, store it in the fridge. It can stay there indefinitely, but the longer it has been in there, the longer it will take to activate. Do not store start in a metal container. )
  2. Mix
    In a large glass bowl or stand-mixer stir water, starter and flours. Mix just until combined. Let sit for 30 minutes to autolyse the dough. Then add 2 tablespoons of salt and ¼ cup water. Mix the water and salt into the dough, cover, and “turn” your dough (see next step).
  3. Fold Dough
    Now “turn” your dough. First, dip a hand in the water, then reach in, grab the bottom edge of the dough and pull up, stretching it, and folding it on top of itself. Do this four times all around the bowl. This all counts as one full “turn.” Let it sit covered for 30 minutes. Then turn your dough again. Let it sit covered for another 30 minutes. Turn your dough one final time.
  4. Bulk Rise
    Allow the dough sit for its bulk rise (8-12 hours).
    Tip: warmer temperatures will result in a dough that is ready sooner, and colder temperatures will require the dough to sit longer.
  5. Bench and Shape
    Turn the dough out onto a floured or oiled surface, then pat the dough into a rectangle 18 inches long by 10 inches wide. Sprinkle as much cinnamon as desired. Then spread sweetener of choice. With a pizza cutter cut up the middle creating two pieces that are each 18 inches by 5 inches. Roll each up jelly-roll style and place on parchment.
  6. Proof the Dough
    Cover loaf with a damp towel and let rise until doubled (45 min to 1½ hours depending on temperature). The dough is ready when it is puffy but has not yet doubled in size.
  7. Score & Bake
    20 minutes before baking time, place your Dutch oven in the oven to preheat at 475°F (246°C).
    When the oven is hot, score the top of each loaf. Place the dough in a dutch oven and splash water in it with your fingers before covering it with the lid.
    Bake for 15 minutes, then remove the lid.
    Continue baking for 20-30 more minutes, until the bread is golden brown.
    Remove the bread from the oven and allow it to cool completely before cutting (1-2 hours). Enjoy!

Here is a simple tip: if you want one Country Loaf and one Cinnamon Swirl, just spilt the dough before final shaping and set the plain one aside for baking once you get the cinnamon and sugar on the other one.