Honey Cinnamon Swirl Bread
This recipe is a healthy spin on the classic cinnamon swirl bread! It may be healthy, but it's just as indulgent and delicious!
Equipment
- Stand Mixer with dough attachment
- Large bowl
- Spatula
- Rolling pin
- 8.5x4.5 Loaf pan
Ingredients
- 2/3 Cup Warm water
- 3 Tbsps Honey plus extra for glazing
- 1 1/2 tsp Active dry yeast
- 1 Medium Egg
- 1/2 tsp Apple cider vinegar
- 1 Tbsp Canola oil
- 3/4 tsp Fine sea salt
- 1 1/2 Cups All-purpose flour
- 3/4 Cup Whole wheat flour
- 2 1/2 tsp Ground cinnamon
Instructions
- To activate the yeast, combine warm water, 1 tbsp honey, and yeast in stand mixer bowl. Cover with a clean kitchen towel for 5 minutes. The yeast should be bubbling at this point.
- Add the egg, canola oil, vinegar, salt, all-purpose flour, and whole wheat flour to the mixer. Combine with a spatula briefly.
- Attach your dough hook, and turn on the mixer to a medium speed. Knead the dough for 6 minutes. It should be soft but not sticky at this point.
- Grease a large bowl with baking spray or canola oil. Transfer the dough from the mixer to the greased bowl.
- Place a clean kitchen towel or plastic wrap over the bowl, and let it proof for 1 hour in a warm place, or until doubled in size.
- Grease an 8.5x4.5 loaf pan with baking spray.
- Spray a large amount of baking spray in a 12x10 on your counter. Now place the risen dough in the middle of this section. Take a rolling pin and spray that too. Start rolling out the dough about 10 inches in width and 12 inches in length.
- Pour the remaining honey and cinnamon on top of the rolled out dough, and spread it evenly. Leave a 1/2 inch border, so it does not spill out when baking. Now roll it up width-wise. Pinch the seam together and tuck in the sides.
- Place the dough loaf into the baking tin and cover with a kitchen towel or plastic wrap. Let it proof for 45 minutes, or until it rises a 1/2 inch above the sides
- Preheat the oven to 350 degrees F.
- Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it.
- Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack or large plate to finish cooling.
Notes
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
- I recommend not keeping it in the fridge because it will dry it out.
- The bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you’re ready to use it.
- If you’re kneading the dough by hand it will take about 10 minutes.
