Recently my sister-in-law and her husband stayed at our place as they had an early morning appointment downtown because they live in another city that is 2 hours away. My brother-in-law cannot eat sugar or white flour and I wanted to create a special breakfast bread that he could eat so I searched and searched the world-wide cookbooks. My general GOTO blog for speciality flour creations is Angie’s Recipes because Angie creates or modifies existing recipes using anything BUT white flour and most of her recipes use natural sugars so it didn’t surprise me when I landed on her version of the Cinnamon Spelt Ring. I loved this recipe because I could experiment with the dough slicing techniques that another friend, Maria at A_boleyn mastered with her Swedish Cinnamon Star Bread. In fact, this beautiful technique has been demonstrated on many blogs and it was about time for me to give it a go. I doubt my family minded being guinea pigs!
I modified the recipe to include whole wheat flour instead of the two types of spelt flour that Angie’s recipe had. As well, I have replaced white sugar with dates for the filling. My first test, although tasted OK, was not up to my expectations, it was just too thin and not bready like a cinnamon bun, so I made it again with a lot more success.
Whole Wheat, Spelt Cinnamon Bread
Original recipe from Angie’s Recipes Blog, please click here.
This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.
Ingredients:
- 165 mL Milk, lukewarm
- 3 Egg yolks, large, divided
- 30 g flavourless vegetable oil (I used canola)
- 20 g Maple syrup
- 8 g Instant dried yeast
- 250 g Whole Wheat Flour (may want to reduce this to 225 for a shaggier dough).
- 100 g Spelt Flour
- 5 g salt
Directions:
- Combine warm milk, 2 egg yolks, vegetable oil, instant dried yeast and maple syrup and whisk well. Allow to proof until bubbling.
- Sift the flours together into the bowl of your stand mixer. Make a well in the centre and add the wet ingredients and mix until well combined. Knead for 10 minutes.
- Allow to rise in a warm place for 1 hour and 20 minutes or until doubled in size.
Ingredients for filling:
- 75 g unsalted butter
- 100 g dates
- 6 g ground cinnamon
- 2 g salt
Directions:
- Add all of the filling ingredients into the bowl of a small food processor and process until completely smooth and combined.
- Roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 38 cm x 25 cm (15″ x 10″). Spread all of the cinnamon butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed. Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
- Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope. Or check out Maria’s blog on how to make the star version of this gorgeous bread.
- Preheat the oven to 375° F (190 °C).
- Mix a teaspoon of water into the remaining egg yolk and brush over dough. Bake for about 30-35 minutes or until golden brown and internal temperature is around 200 °F (93°C). You may wish to cover with some foil so it doesn’t brown too quickly.
- Serve with home-made jam and butter.
THIS looks amazing! I bet it made your house smell AMAZINNNGGG!
LikeLiked by 1 person
WoW Eva, they all look good but the cheese bread is to die for!
LikeLike
OMG GIMMIE!!!!
LikeLike
What a treat, you sent you friends off to their meeting well fortified. GREG
LikeLike
Thanks Greg, there was also one for the road!
LikeLike
Always looking for breads that don’t use flour! We eat it, but more and more people we know don’t. This looks terrific — winning looks and flavor. Thanks!
LikeLike
Thanks John, these are not gluten free breads, just so you know.
LikeLike
Very impression bread shaping, Eva. Looks as good as it probably tastes.
LikeLike
Thank you David, they were a lot of fun to make too.
LikeLike
I am impressed, Eva. Such beautiful, perfectly shaped baked treats! I won’t hide I prefer the savoury cheese one… it reminds me a bit of the bread my French bakery makes (with comté cheese….). It’s just irresistibly good.
LikeLike
Thank you kindly dear Sissi, we loved the cheese bread too, particularly when it’s warm or toasted.
LikeLike
You are so very clever, Eva… just beautiful work xx
LikeLiked by 1 person
I am flattered, thank you very much for your generous compliment Liz.
LikeLike
So many gorgeous breads in your post. If I had lots of hungry mouths to feed my baking would disappear a lot faster … and I could bake some more. The cheddar cheese version is especially appealing.
LikeLiked by 1 person
I usually only bake bread when we have company because we love it too much, if you know what I mean! We totally enjoyed the cheese bread and I know I’ll make it again.
LikeLiked by 1 person
A loaf of bread can last several weeks in my house … in the freezer. Right now, I still have half the pesto crown and some of the semolina in there. It will be a while before I bake bread again.
LikeLike
wow…Eva, yours came out perfectly perfect! I want to have a slice now too. And thank YOU so much for the shoutout, really appreciate! That star bread looks stunning too.
LikeLiked by 1 person
Thank you Angie, I love your blog and how you experiment with all sorts of interesting flour. This recipe turned out very well indeed.
LikeLike
What a sweet idea making this for your guests’ breakfast! I have two kilos of wholewheat flour that I really should use. Maybe I’ll give this a go 😀
LikeLiked by 1 person
I hope you enjoy this recipe Lorraine, the spelt flour and cinnamon obscure the rather rough texture of whole wheat flour to a degree.
LikeLike