Cinnamon Swirl Bread Made with Freshly Milled Flour

This Cinnamon Swirl Bread starts with my tried-and-true basic dough recipe—made with freshly milled flour for unbeatable flavor and texture. Ready to fill your home with the aroma of cinnamon and fresh bread? Let’s get started! 

This basic dough recipe made with fresh milled flour makes two loaves. However, if you want only one loaf, the second half of the dough is extremely versatile. It may be shaped into one of my many basic dough options. Such as, soft sandwich bread or a soft yeast rolls.  Stay tuned, I use this basic recipe in countless ways. Additionally, there will be more posts on what you can do with the second half of this dough.

If you’ve already made one of my basic dough recipes, steps 1-4 will be familiar. Starting with step 5 you’ll find tips on how to shape this tasty cinnamon swirl bread.  I also share my secrets on how to make sure there’s no gaps in your swirl. 

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Ingredients for cinnamon swirl bread made with fresh milled flour:

660 g hard white wheat berries (or 473 g hard white and 187 g Khorasan)

26 g dry milk powder (1/4 cup) (May omit milk powder and substitute water for milk.)

11.5 g salt (2 tsp)

85 g honey

39 g olive oil (May substitute butter that has been melted and cooled to room temperature.)

418 g water

2 eggs (room temperature)

2 1/2 tsp instant yeast

2 tsp butter (for greasing pans)

105 g sugar (1/2 cup)

17 g cinnamon (2 Tbsp)

Step 1. Mixing:

Firstly, you’ll want to measure 660 grams of wheat berries.  I like to use 473 grams of hard white and 187 grams of Khorasan. If you don’t have Khorasan, you can use all hard white. Furthermore, hard red wheat berries are another great option.

Next, you will mill the wheat berries through your grain mill on a fine setting.  I have a NutriMill Harvest. Generally, I can get a full 660 grams of flour one-for-one out of my grain mill.  If you have trouble getting all the flour to move through your mill, you may need to weigh one or two grams extra. This will account for any loss you may experience in the milling process. Once you have the flour freshly milled, add 11.5 grams (2 tsp) of salt and 26 grams (¼ cup) of dry milk powder to the flour. Gently mix with a spoon. Then set aside.

Tip:

If you don’t have milk powder, you may omit it. However, you will need to substitute the water for milk.

After that, warm 418 grams of water until it’s approximately 95° F to 105°F. This can be done by placing it in the microwave for approximately 45 seconds.  Add water, 39 grams of olive oil, 85 grams of honey, and 1 room temperature egg to a stand mixer.  Mix the liquid ingredients.  Start out at a low speed. Then, slowly increase the speed to medium until all the wet ingredients are well mixed.   

Next, gradually add the freshly milled flour mixture.  Mix on a low to medium speed just until all the flour is wet.  It should only take one to two minutes.  Don’t over mix at this stage.

Step 2. Autolysing:

Secondly, cover and let rest for 1 hour.  This rest period is called Autolysing.  It is a critical step to successfully baking with fresh milled flour.  Autolysing is a rest period that allows the flour to absorb the liquid.  It also plays a role in better gluten development.  This is especially important with fresh milled flour as it gives the wheat germ and bran the opportunity to soften up.  Skipping this step will result in a more dense and crumbly loaf.      

Step 3. Kneading:

Following a one hour autolyse, add 2 1/2 tsp instant yeast.  I like to use saf–instant. Then, knead in your stand mixer until you have reached a windowpane. Trust the process and DO NOT add any extra flour at this point.  When you first start mixing this is a very wet dough.  It will come together.  As you start to knead you will see the dough strengthen. It will begin to ball up and become one cohesive unit.  The kneading process will be done when you reach the windowpane stage.  

Windowpane is determined by pulling a piece of the dough upward.  Then, stretch until it becomes very thin and translucent before it breaks.  Depending on your mixer, reaching a windowpane can take anywhere between 5-30 minutes. If you’re new to making bread, I highly recommend watching it closely. Subsequently, over kneading can cause the dough to break down and lose the gluten structure.  The result of the bread will be tough and chewy.  Stop the mixer frequently to test for a windowpane.  Once you become more experienced you will know about how long it takes your mixer. At that point, you can walk away while your stand mixer does all the work.  

I have an Ankarsrum mixer that does a very gentle and slow knead. It takes me about 24 minutes to reach the windowpane.  I also have a Bosch Universal Plus stand mixer.  It takes 6-8 minutes to reach a windowpane.  A Kitchen Aid will vary based on the specific model you have.

Step 4. Bulk Fermenting:

Next, lightly oil your proofing container to prevent sticking.  A see through container with straight sides works best. Then, transfer your dough to the proofing container.  Cover and let rest in a warm place until it increases by about 80%. The amount of time it takes for proofing depends on the starting temperature of your dough. Additionally, the temperature and moisture of your environment.  Generally, it takes about 30 minutes to 1 hour at room temperature (70-75°F) to reach an 80% increase in bulk. I would recommend setting an alarm and checking on it every 30 minutes. This will allow you to gauge how fast your dough is rising. 

Bread is greatly dependent on the environment, and no two loaves will ever be the same.  I live in an area that gets all 4 seasons. I get very different results in the winter than I do in the hot humid summers. Don’t over proof your dough or it will cause the final product to be crumbly. 

Step 5: Prepare the loaf pan:

While you are waiting for your dough to ferment, prepare two, 4.5 x 8.5–inch loaf pans by generously greasing it with butter.  I find that cast iron loaf pans produce a much better loaf of bread made with freshly milled flour.  I always use cast iron.  For more information on cast iron loaf pans check out my post “Caring for your Cast Iron Pans”.

Step 6: Prepare cinnamon sugar mix:

In a bowl add 105 g (1/2cup) sugar and 17 g (2 Tablespoons) cinnamon.  I like to use Cassia cinnamon because it has a robust flavor. However, any type of cinnamon works well. Mix with a spoon and sit aside.

Step 7. Rolling the dough:

Once the dough has risen 80%, turn the dough out onto a lightly oiled work surface and cut in half.  Next, lightly oil your rolling pin.  Then, take 1 half of the dough and roll out into an 8.5-inch-wide x 14-inch-long rectangle. Try to make sure the dough is rolled out as evenly as possible.

Tip:  

To ensure both loaves are equally the same size it’s best practice to weigh the dough. Then, divide by 2.  That’s the amount each half of the dough will need to be for shaping. 

Step 8. Preparing the filling:

Next, mix the egg wash by whisking together the white from one egg and 1 tsp of water.  Mix vigorously with a whisk until the water and whites are well incorporated. Brush a thin layer of the prepared egg wash across the rolled out 8.5×14-inch dough. Reserve the remainder of the egg wash for Step 11 (baking).

Then, spread 61 grams or half the cinnamon sugar mixture across the dough. Leave approximately ½ inch of the top edge exposed with no cinnamon sugar.  Consequently, this will allow enough dough to pinch together after rolling.   

Tip:  

Make sure you are spreading the cinnamon sugar mixture as evenly as possible.  If you have areas that have clumps of sugar you will have gaps in the swirl of your baked cinnamon swirl bread.  This is because as the sugar melts it will create excess moisture causing the bread to pull away resulting in a gap.

Step 9.  Shaping:

Start at the bottom of the rectangle and roll the dough up toward the top as evenly as possible.  You want the roll to be firm but not overly tight. When you reach the top of the dough, pinch it together across the log.

Next, place in a greased 4.5 x 8.5-inch cast iron loaf pan. 

Tip: 

I prefer turning my pan on its side and rolling the dough right into it. This helps keep an even shape swirl in the loaf. 

Additionally, see my video for a visual on how to shape the cinnamon swirl bread made with freshly milled flour.

Repeat steps 8-10 with the second half of the dough. Also, If you don’t want to make 2 loaves of cinnamon swirl bread, you can shape the other half of the dough into soft sandwich bread, a dozen soft dinner rolls,  or one of my other basic dough recipes.   

Step 10. Proofing:

Now that both loaves are in the cast iron pans, cover and let them sit in a warm place to rise.  They will be done when they reach the top of the pans or doubled in size.  This can take approximately 1-2 hours depending on your environment. Toward the end of the proofing time, preheat the oven to 350°F.

Step 11. Baking:

After the loaves have doubled, remove the cover.  Take the remainder of the egg wash and brush a thin layer on top of the bread.  Finally, place in the oven and bake at 350° for 40 minutes.  Cover lightly with foil after 25 minutes to avoid the top from over browning. Once fully baked, the internal temperature should be at least 195°.  Remove from the pan and allow it to completely cool before slicing.  This should take about 1-2 hours.  I find an electric knife works great for slicing.

Baking Cinnamon Swirl Bread with freshly milled flour is a rewarding experience that fills your kitchen with warmth and the irresistible aroma of cinnamon. By following these steps, you’ll create a loaf that’s soft, flavorful, and beautifully swirled.  Whether you’re new to bread making or a seasoned baker, this versatile recipe offers endless possibilities. So, gather your ingredients, trust the process, and savor every bite of homemade goodness. Happy baking!