Soft sourdough sandwich bread with a cinnamon sugar swirl. This cinnamon swirl sourdough bread is perfect for toasting or making into French toast.
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!
- 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
- 2 tsp butter, melted
- 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.
- Sprinkle in salt and begin adding all purpose flour. 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.)
- 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.
- 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).
- To shape the dough, pat it out into a rectangle. Spread with butter, sugar and cinnamon. Roll tightly and place in greased loaf pan.
- 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.
- Brush gently with melted butter, being careful not to deflate the dough.
- Bake at 450°F for 10 minutes and then at 400°F for 25-30 minutes.
- When finished baking, turn onto a wire rack and cool completely before cutting.
Amount Per Serving: Calories: 147Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 305mgCarbohydrates: 28gFiber: 3gSugar: 1gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.