This Cinnamon Pull-Aprt Bread made with whole wheat flour definitely won't be on your New Year's Resolution diet, but that's ok, right? We had breakfast for dinner last night. There was only one slice left for breakfast this morning. That's how good this loaf is!
Cinnamon Pull-Apart Bread
A delicious cinnamon roll like loaf, adapted from Joy The Baker.
For the Dough:
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c all purpose flour
1/4 c granulated sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
1/2 stick unsalted butter
1/3 c whole milk
1/4 c water
2 large eggs, at room temperature
1 tsp pure vanilla extract
For the Filling:
1 c granulated sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 stick unsalted butter, melted until browned
Directions: Activate the yeast by whisking yeast into 3 tablespoons of warm water. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture has some bubbles on the surface.
In a large mixing bowl whisk together 2 cups whole wheat flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Keep stirring.
Add the remaining cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.
Place the dough in a large, greased bowl. Cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.
Melt 2 ounces of butter until browned. Set aside.
Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go.
Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes.
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c all purpose flour
1/4 c granulated sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
1/2 stick unsalted butter
1/3 c whole milk
1/4 c water
2 large eggs, at room temperature
1 tsp pure vanilla extract
For the Filling:
1 c granulated sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 stick unsalted butter, melted until browned
Directions: Activate the yeast by whisking yeast into 3 tablespoons of warm water. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture has some bubbles on the surface.
In a large mixing bowl whisk together 2 cups whole wheat flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Keep stirring.
Add the remaining cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.
Place the dough in a large, greased bowl. Cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.
Melt 2 ounces of butter until browned. Set aside.
Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go.
Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes.
