In my Tuesday Twister this week, I shared that I made Cinnamon-Raisin Swirl Bread. It was a big hit with all of us! This technique can be done with savory flavorings, too, such as herbs and/or cheese. I have a hankering to do a feta, olive and oregano loaf.
This technique is demonstrated in our Sourdough eCourse. We’re open for enrollment any time — please join us!
Making a swirl bread is very easy to do, and it is a frugal, healthy, homemade option to purchasing gourmet breads.
- Take about a loaf’s worth of dough that has already had a first rise. In fact, it is good to use a little less than a loaf’s worth, so as to make room for all your toppings. I use my sourdough spelt dough.
- Roll it out to a long rectangle, about 1/2″ thick, keeping its width a little less than the length of the bread pan. For instance, if your bread pan is 9 inches long, keep the width of the dough rectangle about 8 inches.
- Brush with your choice of virgin coconut oil, melted butter, or olive oil. Then top with your choice of toppings. For cinnamon-raisin swirl bread –> soaked raisins (in water for about 10 minutes to get plump), chopped nuts, cinnamon, and drizzle of honey (or sprinkle of unrefined sugar). For a savory loaf –> herbs, cheeses, olives, sundried tomatoes, etc. I’m dying to try some new things!
- Roll up the loaf from the short end to the short end. When you get to the end, press it into the loaf.
- Transfer the loaf/roll into a oil- or butter-rubbed bread pan, keeping the pressed-in end on the bottom of the pan. Cut diagonal slices (about 3 or 4) in the top of the loaf with a serrated knife.
- Bake according to your bread recipe’s directions. In case of my spelt sourdough bread, I bake for 350 or 375 degrees for about an hour. It is done when nicely browned and sounds hollow when tapped.
- Transfer to a cooling rack. Brush the top with oil or butter, if desired.
Easy-peasy and oh, so delicious!
...without giving up the foods you love or spending all day in the kitchen!
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I just found your site and just wanted to tell you I will definitely be trying this. I have been wanting to figure out how to do a swirl loaf for awhile now since I have a bad habit of stopping at Starbucks to buy their cinnamon-swirl breakfast bread every once in awhile as a treat for myself. I know theirs isn’t really healthy so I try to refrain and when I stop there I always think ‘I’m going to try making this at home so I don’t have to buy this one”. But I’ve never had time to try it. Lucky for me you already did it! And sourdough spelt dough to boot. Looks delish. Thanks!
I love doing a garlic butter and parmensan swirl bread, sliced, toasted, under french onion soup!
I love doing a garlic butter and parmensan swirl bread, sliced, toasted, under french onion soup!
I’ve done this using jalapenos and cheddar cheese…it makes terrific sandwiches!
I so want to try sourdough again. I had a starter this summer that was doing great and then it got hot (we have no ac) and killed it. Maybe now that the weather is cooler…
My favorite filled bread is: chopped hazelnuts (cheaper than pine nuts), basil, sundried tomatoes, a little mint, a little garlic, feta, and if it were going to be eaten quickly, spinach. Then I’d melt some butter with olive oil (1/2 and 1/2), which sometimes I’d mix more garlic and some parsely into and serve with the bread.
With sweet breads I used to serve 1/2 butter, 1/2 raw coconut oil and a smidgeon of raw honey. Sometimes I’d add cardamom, ginger or cinnamon.
I used to love to make breads like this, but haven’t in a long time. I bet my three year old would love it! Thanks for sharing. 🙂
.-= Kimi @ The Nourishing Gourmet´s last blog post… $5 Dish: Scrumptious Pan Fried Apples =-.
Thank you so much. I have so many great bread recipes that I can’t make since going NT. Now I can incorporate their interesting additions. My favorite one from the past used feta and spinach and garlic. Great!
Hi Wardeh,
I would love to try this recipe, however I am a novice. Can you tell me how much cinnamon, raisins, and honey you added?
Thanks
Sam
Sam — I’m sorry to take so long to answer you. I’m not sure how to guide you as I don’t ever measure with toppings for swirl bread. I am just pretty liberal with how I sprinkle. It isn’t as dense as pizza toppings but isn’t sparse either.