Cinnamon Swirl Sourdough Bread

We love our regular sourdough sandwich bread but it's so fun to have a bit of a change and enjoy a piece of cinnamon swirl sourdough bread instead! We love to toast a slice of cinnamon swirl bread, slather it with butter and crunch into its cinnamon-licious goodness!

I believe in the use of minimal sugar and so I only use just the right amount of Sucanat to give just enough sweetness to this hearty and delicious bread.

Ingredients:

~ Freshly Ground Whole Wheat
~ Filtered Water
~ Whole Wheat Starter
~ Raw Honey
~ Sea Salt
~ Butter
~ Cinnamon
~ Sucanat

The bread dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. In the morning, it is then baked until its internal temperature reaches 190°.

The bread is then allowed to cool, is cut up, and stored in a gallon Ziploc bag or bread bag. It makes about 15-17 slices.

This bread stays good at room temp. for 7 days. Refrigerate for longer shelf life. It can be frozen and thawed.

Click here to find out why sourdough breads are so good for us.

Click here for pricing information.