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Whole Wheat Cinnamon Swirl Sourdough Bread

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     I would say I have a newfound sourdough obsession, but instead I’ll just say that I am a responsible sourdough caretaker.  I don’t want Bertha to starve.  I certainly don’t want her to feel unloved.  And it turns out I am always happy for an excuse to make breads, muffins, pancakes, waffles cakes…. carbs!  Mmmmmm, carbs!


       So I took the recipe for my favorite Whole Wheat Sourdough Sandwich Bread and added a cinnamon swirl.  Of course it would be good toasted with butter and maybe a little more cinnamon sugar.  I mean, of course!  But, I baked it specifically to be made into french toast.  It makes a mean french toast!  So do with it as you may, but just do yourself a favor and give it a try! 


Whole Wheat Cinnamon Swirl Sourdough Bread

makes one 9×5″ loaf

2/3 cup warm water
3/4 tsp dry active yeast
1 cup sourdough starter (straight from the fridge is fine)
1 cup white whole wheat flour
1- 1 1/2 cups all purpose flour
1 1/2 tsp salt


1 T butter
1 T brown sugar
1 T cinnamon

For top:

1-2 tsp butter, melted
  1. Stir together warm water, yeast and sourdough starter until the starter is dissolved.  Mix in whole wheat flour and let sit for 7-10 minutes to hydrate.
  2. Sprinkle in salt and begin adding all purpose floue. Start by adding 1 cup of all purpose flour, stirring until combined.  Then add additional flour a little bit at a time until you have a shaggy bread dough. (The final amount will depend on the consistency of your starter and how humid it is.)
  3. I like to start my kneading in the bowl to contain the mess, then turn it onto the counter once the dough comes together and starts getting a little elasticity.  You can use your preferred kneading method to knead the dough into a smooth ball, about 8 minutes.
  4. Place dough in a lightly greased bowl and cover with a damp towel and let rise until doubled in size (about 1 1/2 to 2 hours).  
  5. To shape the dough, pat it out into a rectangle.  Spread with butter, sugar and cinnamon.  Roll tightly and place in greased loaf pan.
  6. Cover with the damp towel and let rise for 1-1 1/2 hours or until it has risen over the edge of the pan.
  7. Brush gently with melted butter, being careful not to deflate the dough.
  8. Bake at 450 F for 10 minutes and then at 400 F for 25-30 minutes.
  9. When finished baking, turn onto a wire rack and cool completely before cutting.

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Julie's Lifestyle

Thursday 21st of July 2016

Hi Carlee, thanks for your sweet comment on the potholders I made!! I love making easy projects for family!! Thanks for sharing this wonderful bread recipe and each one you share at our Cooking and Crafting with J & J. Have a wonderful week. Julie xo


Thursday 21st of July 2016

I really wish I had your crafting skills! Thanks for the party, Julie!


Wednesday 20th of July 2016

This sounds amazing! PINNED!

I’d love for you to share this with my Facebook Group for recipes, crafts, and tips:

Thanks for joining Cooking and Crafting with J & J!


Thursday 21st of July 2016



Tuesday 19th of July 2016

Yum sounds good for Breakfast!Thanks for linking up to Merry Monday! Sharing on Twitter! Have a great week! Kim


Tuesday 19th of July 2016

Thank you so much!

Edye Nicole

Sunday 17th of July 2016

Love that this is whole wheat! Thanks for sharing, Carlee :)

Blessings, Edye | Http://


Monday 18th of July 2016

I love sneaking in whole wheat wherever I can. Sourdough and the white whole wheat flour seem to get along very nicely!


Friday 15th of July 2016

I love making homemade bread. This cinnamon swirl sourdough combo looks awesome, and I love that you use whole wheat flour in it! Visiting from the Weekend Potluck!


Saturday 16th of July 2016

I love baking with whole wheat where I can. This ration and the sourdough makes for a really nice texture of bread. Of course a cinnamon swirl never hurt anything! I hope you give it a go!