Whole Wheat Cinnamon Swirl Sourdough Bread

     I would say I have a newfound sourdough obsession, but instead I'll just say that I am a responsible sourdough caretaker.  I don't want Bertha to starve.  I certainly don't want her to feel unloved.  And it turns out I am always happy for an excuse to make breads, muffins, pancakes, waffles cakes.... carbs!  Mmmmmm, carbs!

       So I took the recipe for my favorite Whole Wheat Sourdough Sandwich Bread and added a cinnamon swirl.  Of course it would be good toasted with butter and maybe a little more cinnamon sugar.  I mean, of course!  But, I baked it specifically to be made into french toast.  It makes a mean french toast!  So do with it as you may, but just do yourself a favor and give it a try! 

Whole Wheat Cinnamon Swirl Sourdough Bread

makes one 9x5" loaf

Ingredients:

2/3 cup warm water

3/4 tsp dry active yeast

1 cup sourdough starter (straight from the fridge is fine)

1 cup white whole wheat flour

1- 1 1/2 cups all purpose flour

1 1/2 tsp salt

Filling:

1 T butter
1 T brown sugar
1 T cinnamon

For top:

1-2 tsp butter, melted

1. Stir together warm water, yeast and sourdough starter until the starter is dissolved.  Mix in whole wheat flour and let sit for 7-10 minutes to hydrate.
2. Sprinkle in salt and begin adding all purpose floue. Start by adding 1 cup of all purpose flour, stirring until combined.  Then add additional flour a little bit at a time until you have a shaggy bread dough. (The final amount will depend on the consistency of your starter and how humid it is.)
3. I like to start my kneading in the bowl to contain the mess, then turn it onto the counter once the dough comes together and starts getting a little elasticity.  You can use your preferred kneading method to knead the dough into a smooth ball, about 8 minutes.
4. Place dough in a lightly greased bowl and cover with a damp towel and let rise until doubled in size (about 1 1/2 to 2 hours).  
5. To shape the dough, pat it out into a rectangle.  Spread with butter, sugar and cinnamon.  Roll tightly and place in greased loaf pan.
6. Cover with the damp towel and let rise for 1-1 1/2 hours or until it has risen over the edge of the pan.
7. Brush gently with melted butter, being careful not to deflate the dough.
8. Bake at 450 F for 10 minutes and then at 400 F for 25-30 minutes.
9. When finished baking, turn onto a wire rack and cool completely before cutting.