Monday, 4 July 2016

Cinnamon Pecan Swirl Wholemeal Bread


I love swirl bread – I’ve made a few loaves of it before in different flavours.

You make bread like you would normally, then roll the dough out and sprinkle or spread it with a filling of your choice and roll it up like a Swiss roll.


You pop it in a loaf tin, let it bake and you have a tantalising loaf of bread with swirls of flavour running right through it.


I opted this time for cinnamon and pecan swirl bread. I love the flavours of cinnamon and brown sugar, so I scattered that on my wholemeal dough. I also scattered on some chopped pecan nuts.


I was recently sent a coffee grinder from Andrew James, which I used to grind my nuts. The coffee grinder is so easy to use, just pop in your coffee beans, nuts or herbs and press down the wee button. In no time you have blitzed whatever. It was very easy to wash out too with a damp cloth.


The pecans for the recipe were blitzed to somewhere between a fine meal and chunkier bits of nut, which gave great texture to the finished loaf.


The bread when baked was very good spread with a little butter. It was even better toasted however, the flavours of the cinnamon come alive and the butter melts right into the bread making for a very decadent tasting treat.

Thanks again to Andrew James for sending me the grinder which will be used loads in the kitchen.

Here’s how I made the bread…



print recipe

Cinnamon Pecan Swirl Bread
Wholemeal bread with a swirl of brown sugar, ground cinnamon and chopped pecans built in
Ingredients
  • 500 grams wholemeal bread flour
  • 7 grams dry active yeast
  • 1 teaspoon salt
  • 300 ml warm water
  • 2 teaspoons ground cinnamon
  • 2 tablespoons light or dark brown sugar
  • 30 grams pecan nuts, chopped
  • 1 medium egg
Instructions
Make the bread by mixing the flour, yeast, salt and water together until a dough forms. Knead by hand for 7 minutes or in a mixer for 5 minutes.Place in a greased bowl and allow to prove for 1 hour. Pre heat the oven to 200C (180C fan)Remove from the bowl and roll out to an oblong about 12”x18”.Scatter the cinnamon, sugar and chopped pecans over the bread.Starting at the shortest end, roll the dough up tightly, brushing the exposed part of the dough with egg. This ensures that the dough sticks together and doesn’t come apart.Once fully rolled, fold in half again and place in a regular sized loaf tin.Bake for 35 - 40 minutes.Remove from the baking tin and allow to cool.Slice and toast if desired and serve with some butter.Enjoy.
Details
Prep time: Cook time: Total time: Yield: 1 loaf

Disclosure Statement: I was sent the coffee grinder free to review. Any opinions expressed are my own.

4 comments:

  1. Wow this sounds heavenly!! I can't get enough of cinnamon.

    ReplyDelete
  2. What a lovely way to grind your nuts! ;-) I adore cinnamon, and swirled into this bread sounds amazing... Lovely!

    ReplyDelete
  3. Ooh yes oh yes. Gotta try this. Love cinnamon and that its Wholemeal.

    ReplyDelete
  4. I have a serious craving now of a hot toasted cinnamon pecan swirl bread.

    ReplyDelete

Thanks for leaving your comments. I love your feedback and really do appreciate it.

Related Posts Plugin for WordPress, Blogger...