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Cinnamon Swirl Spelt Loaf

Prep Time: 30 min.
Cook Time: 40 min.
Total Time: 70 min.
Servings: 16

What you need

1½ cups warm water (about 110 to 120°F)
1 tablespoon active dry yeast
1 cup buttermilk
¼ cup unsalted butter
¼ cup liquid honey
1 cup old-fashioned rolled oats
2 cups whole wheat bread flour
2 teaspoons salt
3 cups sifted spelt flour or all-purpose flour
1 egg
1/2 cup brown sugar or maple sugar
1 Tablespoon cinnamon sugar

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How to do it

1. Pour warm water into the bowl of a stand mixer. Sprinkle with yeast and stir with the paddle attachment.

2. Let sit for about 5 minutes, until the yeast 'blooms'.

3. Gently heat buttermilk, butter and honey in a small pot over low heat. Stir just until butter is melted. Make sure the liquid does not get too hot or it will kill the yeast. Wrist warm is good.

4. Add buttermilk mixture, oats and whole wheat flour to yeast mixture. Beat on low speed for about a minute.

5. Let this sponge sit for 30 minutes so the whole grains will absorb the liquid.

6. Replace the paddle attachment with the dough hook.

7. Add salt.

8. Add sifted spelt flour cup at a time, beating on low speed until all the flour is incorporated and a ball of dough forms. Knead the dough on low speed for 6 minutes. Dough will feel smooth and will pull away from the sides of the bowl.

9. Transfer dough to a large, oiled bowl, cover with a tea towel and let rise in a warm place until doubled in size, about 1 hour.

10. Oil two loaf pans.

11. Combine cinnamon and sugar in a small bowl. Turn the dough onto a floured surface and cut in half.

12. Roll each half into a rough 10-inch square.

13. Brush all over with beaten egg, then sprinkle both pieces of dough with cinnamon sugar.

14. Roll each piece of dough up like a jelly roll, tuck in the sides and place in a loaf pan.

15. Let loaves rise, covered with a clean tea towel, just until doubled in size, about 45 minutes. Meanwhile, preheat oven to 375F (190C).

16. Bake loaves for about 40 minutes, until dark golden and loaves sound hollow when thumped. Turn out onto racks to cool slightly, then slice and serve warm.

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Nutrition

Calories
227.17cal ( 11.36% of daily need)
Fat
4.99g ( 7.68% of daily need)
Saturated Fat
2.29g ( 14.31% of daily need)
Carbohydrates
38.03g ( 12.68% of daily need)
Sugar
6.68g ( 7.43% of daily need)
Cholesterol
19.51mg ( 6.5% of daily need)
Sodium
313.71mg ( 13.64% of daily need)
Protein
6.51g ( 13.02% of daily need)
Manganese
0.35mg ( 17.68% of daily need)
Fiber
3.96g ( 15.85% of daily need)
Selenium
9.18µg ( 13.11% of daily need)
Iron
1.53mg ( 8.52% of daily need)
Phosphorus
56.79mg ( 5.68% of daily need)
Vitamin B1
0.07mg ( 4.78% of daily need)
Vitamin B2
0.07mg ( 4.06% of daily need)
Folate
14.88µg ( 3.72% of daily need)
Magnesium
13.44mg ( 3.36% of daily need)
Zinc
0.5mg ( 3.34% of daily need)
Copper
0.06mg ( 3.12% of daily need)
Calcium
26.69mg ( 2.67% of daily need)
Vitamin B5
0.27mg ( 2.66% of daily need)
Vitamin A
128.55IU ( 2.57% of daily need)
Vitamin D
0.3µg ( 2.02% of daily need)
Potassium
66.46mg ( 1.9% of daily need)
Vitamin B3
0.34mg ( 1.69% of daily need)
Vitamin B12
0.1µg ( 1.66% of daily need)
Vitamin E
0.21mg ( 1.37% of daily need)
Vitamin B6
0.03mg ( 1.3% of daily need)

Breakdown

Proteins
11.67%
Fat
20.15%
Carbs
68.18%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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