Cinnamon marble bread – like cinnamon swirl bread, but more…swirly? This bread is yet another favorite breakfast bread, mildly sweet and tangy with the health benefits of sourdough and 30% whole wheat. It’s a family favorite!
A few things you need:
- An active sourdough starter (if you don’t have one, you can order one from us @thewellsourcedlife – send us a DM on instagram, or check out this article on how to make your own from scratch!)
- A large glass or metal mixing bowl
- 9″x5″ loaf tin
This bread is made in a few simple steps.
- Mix the bread together, and let it rest for one hour. This period is called the “autolease” and helps the bread to come together.
- Stretch and fold – this develops the gluten in the bread and will help you get a beautiful, tall loaf of bread! This process is done by taking each side of the bread, stretching it out, and then folding it back in to itself. Repeat 2x around each side, every hour or so for 6-8 hours. More time and more rounds of stretching and folding may be necessary if home temperatures are cooler than 73-75 degrees Fahrenheit.
- Shaping – this is the step where you can add the butter, and the cinnamon-sugar filling to the bread. Spread the bread out like a rectangle, and spread the filling onto it. Divide the dough in half along the long edge. Fold each half in toward itself until it is about the width of the loaf pan (about 5 inches). Then roll it up like a cinnamon roll and place into the greased pan. Do this for both halves of the dough.
- Cool ferment – place the dough into the refrigerator for anywhere from 1 hour to 24 hours, until you’re ready to bake. This “cold fermenting” process increases the tanginess of the sourdough, but not much proving (aka – rising) will happen once it goes into the refrigerator, so this can also act as a pause button in your baking if you are not ready to bake yet.
- Egg wash & bake – when you are ready to bake, preheat the oven to 375 degrees. Add the egg wash onto the dough using a basting brush, then score the top of the bread with a single slash (optional step). Bake the cold dough for 40-45 minutes.
- Let cool, serve and enjoy!
Sourdough Cinnamon Marble Bread
|Prep Time||1 HR|
|Cook Time||40 MIN|
|Total Time||11 HRS 10 MIN|
For the bread:
- 1 cup whole wheat flour
- 2 cups bread flour
- 1/4 cup brown sugar, packed
- 1 cup + 2 Tbsp warm water
- 1/2 cup active starter
- 1 Tsp salt
For the filling:
- 4Tbsp butter, room temperature
- 1/2 cup brown sugar
- 2 Tbsp cinnamon, or more if desired
- 1 egg, whisked
Mix together all the ingredients for the dough and let sit for 1 hour.
Stretch & fold the dough once per hour for 6-8 hours (longer time may be necessary in temps cooler than 75 degrees F, and shorter times may be necessary in temps higher than 75 degrees F).
When the dough is risen and has plenty of bubbles throughout, flour a surface and pour the dough onto it. Stretch the dough out into a rectangle of roughly 9×13”. Lightly dust and pat the dough with flour if there are any sticky parts.
Using a basting brush, brush the room temperature butter over the rectangle dough. In a separate bowl, mix well the cinnamon & sugar. Sprinkle the cinnamon-sugar mixture over the stretched out dough. Add a little extra if desired.
Divide the dough in half, cutting down the middle of the long edge to create 2 equal parts. Fold each edge of the dough in toward the center of the dough, then roll it up like a cinnamon roll. Do this for both halves of the dough.
Spray a bread tin with cooking spray. Set each roll of dough into the tin, and let proof uncovered in the refrigerator until you’re ready to bake (minimum of 1 hr – up to 24 hrs later).
Preheat the oven to 375 degrees. Brush the top of the bread with an egg wash, score with a single slice down the top of the bread and then bake for 40-45 minutes. The top of the bread should be a medium-dark golden color.
Let cool completely. Slice & enjoy!
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