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!
For another fun cinnamon-y treat, try making chimney cakes. They are a fun twist on dessert.
Or use your starter to make some sourdough foccaccia. It has cheese and garlic, making it perfect to go with Italian meals.
Whole Wheat Cinnamon Swirl Sourdough Bread
- 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.