Cinnamon Swirl Bread Made With Fresh Milled Flour
Cinnamon Swirl Bread Made with Fresh Milled Flour and How To Fix The Gap! Indulge in the heavenly aroma of freshly baked cinnamon swirl bread, a delightful treat that combines the warmth of cinnamon with the wholesome goodness of fresh milled flour. There's just one problem that many bread enthusiasts encounter: the dreaded gap in the swirl. But fear not! In this post, I will guide you through the process of creating a perfect cinnamon swirl bread with freshly milled flour and provide you with effective tips and techniques to banish that gap forever. Get ready to elevate your baking skills and savor each bite of this irresistible homemade delight!
Equipment
- 2 4x8 bread pans
Ingredients
- 4 cups Fresh Milled Flour 485g I like to mill about 2 cups hard white, and 2/3 cup Kamut
- 3/4 cup water 180g
- 3/4 cup milk 180g
- 3 TBSP Butter
- 3 TBSP Sugar or Honey
- 1&1/2 tsp salt
- 1 egg
- 2 tsp instant yeast
Cinnamon Sugar Swirl Filling
- 1 1 egg to brush on dough and will double as an egg wash
- 2-3 TBSP Fresh Milled Flour I mill a heaping Tablespoon of soft white wheat, but any flour will do
- 2 TBSP Cinnamon
- 1 pinch of salt
- 1/2 cup Brown Sugar
- 1/2 cup Raisins *optional
Instructions
- Firstly, Mill the flour
- Then, to a microwave safe bowl add water, milk, and butter and microwave until the butter is melted completely.
- Add water/milk/butter mixture to stand mixer bowl, then add sugar, egg, and salt. Mix to combine.
- Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
- Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
- Then, add the instant yeast. Start to mix the yeast in until combined.
- Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Window Pane Test Video HERE
- Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
- While your dough is rising, prepare the filling. Add the 2TBSP flour, cinnamon, pinch of salt, and brown sugar to a bowl, and optional raisins, then mix. Cover and set aside until the dough has doubled.
- After the dough has doubled, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.
- Then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat into a rectangular shape.
- Crack the egg into a bowl, and mix. Then, with a pastry brush, brush the egg onto the flattened rectangle of dough avoiding the very edges.
- Then, sprinkle the Cinnamon Sugar mixture over the egg wash avoiding the very edges. Press down into the dough slightly, and try to keep the filling as even as possible.
- Now is the time to roll the dough up, starting from the short end, fold over about 1/2 inch of the dough, and start to roll up. Try to keep even surface tension, but not so tight the dough rips.
- Now put it in a prepared bread pan, and repeat with the other dough.
- Cover the loafs, and let rise for 30-40 minutes, until puffy and doubled.
- Preheat oven to 400*F towards the end of the rise.
- Once risen, add a little water to the remaining egg to create an egg wash, then brush each loaf on the top before baking. (This is optional to create a shiny brown sheen.)
- Bake loafs for about 25-30 minutes until the internal temperature reaches at least 190*F.
- Take bread out once it reaches the desired temperature, remove from pan on a wire cooling rack to cool completely.
- Lastly, Slice and enjoy!
Video
Notes
Checkout my post for tips and tricks to help with less gaps in your cinnamon swirl bread!