Sourdough Cinnamon Swirl Sandwich Bread
This easy to make sourdough cinnamon swirl sandwich bread loaf is soft and fluffy- the perfect sandwich bread made with brown sugar and cinnamon. Learn how to shape sourdough cinnamon bread with these easy step by step directions.
Equipment
- 1 Large Bowl
- 1 9x5 bread pan
Ingredients
Dough
- 100 grams active sourdough starter 1/2 cup
- 300 grams lukewarm water about 90 degrees F (1 and 1/4 cups)
- 400 grams bread flour 3 1/3 cups
- 100 grams all purpose flour about 3/4 cup
- 12 grams salt 2 tsp
- 14 grams sugar 1 tbsp
- 15 grams oil 1 tbsp (olive or avocado)
- 1.5 tsp vanilla optional
Cinnamon Swirl Mixture
- 3 tbsp brown sugar
- 1 tbsp ground cinnamon * see notes
- 1.5 tbsp flour
- 1 egg
- 1 tsp water
Instructions
Make Dough
- Add the water and active sourdough starter to a mixing bowl. Whisk well. Then add the bread flour, all purpose flour, oil, sugar, vanilla extract (if using) and salt. Mix all ingredients until the dough forms a loose, shaggy ball. You can use a spatula or wet hands.
- Cover and let the dough rest for one hour.
Long Ferment
- Shape the dough into a ball by rolling it together in the bowl. There is no need to stretch and fold or knead the bread. Let the dough bulk ferment for 4 to 6 hours at 75 degrees F, or until just doubled in size. When it is done fermenting you should see a few bubbles in the dough and it should pull away easily from the bowl.
Add Cinnamon Sugar Filling
- Lightly flour your work surface. Use a rolling pin to roll the dough out into the shape of a rectangle, gently popping any bubbles as you go. Combine the egg and 1 tsp water and brush the top of the dough.
- Sprinkle the cinnamon sugar mixture over the dough, within 1/4 inch to 1/2 inch of the edges and top, except at the bottom edge of the dough, where you can add cinnamon sugar all the way to the end of the dough. Tightly roll the dough up, pinching in the sides of the dough slightly as you go (this helps to prevent the cinnamon sugar from leaking out). For a tight swirl, pull the dough back towards you as your roll. Pinch the top edge firmly to seal it.
Second Ferment + Bake
- Place the dough into a greased 9x5 loaf pan, seam-side down. Cover with a damp tea towel or plastic wrap and let rest until the dough almost reaches the top of the pan, 2-4 hours (temperature dependent).
- Preheat the oven to 400 degrees F and bake for 40 minutes or until the crust is golden brown. Brush the top of the loaf with butter as soon as it comes out for a soft, buttery crust.
- Transfer bread to a cooling rack for one hour, slice and enjoy!
Notes
- Add the cinnamon sugar filling all the way to the bottom of the dough, leaving a gap on the side edges and top. The bottom portion will become the center of the cinnamon swirl.
- If you love the flavor of cinnamon, feel free to add more- I have used up to 2 tbsp and enjoyed it!.
- Make sure to pinch the seams as you roll to prevent the filling from leaking out.
- Do not over ferment this dough, make sure to bake when the dough just reaches the rim of the pan
- If you need to pause the process, simply put your dough in the fridge after either ferment, then take it out when you are ready to bake.
- You can turn this bread into an overnight ferment recipe- simply reduce the amount of starter to 60 grams and ferment at 72 degrees F.
Nutrition
Calories: 194kcalCarbohydrates: 37gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 14mgSodium: 395mgPotassium: 59mgFiber: 2gSugar: 5gVitamin A: 23IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
