Cinnamon-Pecan Swirl Bread |
|
 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 24 |
|
This wholesome, old-fashioned loaf is a staple in our house. The recipe makes two loaves, and I like to freeze one for later. Ingredients:
2-1/4 cups king arthur premium 100% whole wheat flour |
2 to 2-1/2 cups king arthur unbleached bread flour |
2/3 cup flaxseed, ground |
2 tablespoons vital wheat gluten |
3 teaspoons active dry yeast |
2 teaspoons salt |
1-1/4 cups water |
1/3 cup canola oil |
1/3 cup honey |
1/2 teaspoon lemon juice |
1 egg |
cinnamon nut filling: |
3/4 cup packed brown sugar |
1/2 cup finely chopped pecans |
2-1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. In a large bowl, combine the whole wheat flour, 2 cups bread flour, flax, gluten, yeast and salt. In a small saucepan, heat the water, oil, honey and lemon juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining bread flour to form a stiff dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 1 hour or until doubled.
3. Meanwhile, combine filling ingredients; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 14-in. x 8-in rectangle. Sprinkle half of the filling over each rectangle to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side. Pinch to seal. Place each loaf seam-side down in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 34-38 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
|
|