Whole Wheat Cinnamon Swirl

Whole Wheat Cinnamon Swirl Bread
I love a good hearty loaf of bread! I remember how my family used to buy whole wheat bread from a nearby bakery that was made with freshly milled flour that contained no preservatives or anything harmful. So now, I've got a recipe that is not as good as theirs, but is much easier, quicker and did I mention foolproof? I bet you can nail this in less than 3 hours! Scroll down for the recipe...
I'm very sorry about not showing how to swirl the dough because its hard to work and take photos at the same time! But its fairly simple, fold or roll the dough lengthwise then roll in up in the only possible way left.

By the way...the swirl I got did not look very good when cut, but the cinnamon filling is so delicious! I wish I added more. Maybe next time!

Whole Wheat Cinnamon Swirl
adapted from Simply Doing Something

yields 2 loaves

1 tbsp. instant yeast
2 3/4 cups of warm-hot water
3 cups whole wheat flour

In a stand mixer, add these three ingredients together and mix with a paddle attachment. Then add:

1/3 cups oil
1/3 cups sugar
1 tbsp. salt
3 cups whole wheat flour
1/4 cup vital wheat gluten or 1/2 cup all purpose flour

Mix all ingredients until a dough forms. Then switch to the dough hook and knead for 8-10 minutes. Grease the bowl, then cover with a wet tea towel, and let rise for 35-40 minutes, or until doubled. Shape the dough into a pan loaf, or a freeform loaf and sprinkle on this ratio before rolling up:

3 tbsp. sugar
1 tsp. cinnamon

Roll up the dough and pinch the seams tightly. Place dough in a greased pan or baking tray and let it rise until peaking over the pans or doubled in size. Bake in a preheated oven at 350F for 30-35 minutes, until loaves are brown. Slice the warm freshly baked bread and enjoy!

Note: make sure you let it cool completely before storing. (you don't want water drops to form.)

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