Description
A delightful homemade cinnamon swirl sourdough bread filled with sweet cinnamon sugar and perfect for breakfast or as a snack.
Ingredients
- 15 g active sourdough starter
- 75 g water (for feeding the starter)
- 75 g unbleached bread flour (for feeding the starter)
- 120 g active sourdough starter
- 325 g water (for dough)
- 400 g unbleached bread flour (for dough)
- 100 g whole wheat flour
- 10 g sea salt
- 4 tbsp softened butter
- 1 tbsp cinnamon (for filling)
- 5 tbsp brown sugar (for filling)
- 2 tbsp bread flour (for filling)
Instructions
- Feed your active sourdough starter by combining 15 g of starter with 75 g of water and 75 g of unbleached bread flour. Let it sit for 6-8 hours.
- Mix 120 g of the active starter with 325 g of water, 400 g of unbleached bread flour, 100 g of whole wheat flour, and 10 g of sea salt. Knead this mixture until smooth and elastic.
- Let the dough rise in a warm place for 4-5 hours.
- Prepare the filling by combining 1 tbsp cinnamon, 5 tbsp brown sugar, and 2 tbsp bread flour.
- Roll out the dough into a rectangle, spread 4 tbsp of softened butter over it, and sprinkle the cinnamon-sugar mixture evenly on top.
- Roll the dough tightly and pinch the seam to seal.
- Shape the rolled dough into a loaf and place it seam-side down in a greased pan. Cover with a damp cloth and refrigerate overnight.
- Preheat the oven to 450°F (232°C). Score the top of the loaf and bake for 30-35 minutes until golden brown.
Notes
For best results, keep your kitchen warm for dough rising and allow the loaf to cool completely before slicing.