Bring the smell of a cozy bakery right into your kitchen with this Homemade Cinnamon Swirl Bread made from fresh‑milled Kamut and Hard White flour. The moment it comes out of the oven, you’re greeted with a golden, lightly crisp crust that crackles ever so gently as it cools. Slice into it, and the inside is unbelievably soft, pillowy, and tender — the kind of texture you only get from flour milled moments before baking. Each slice reveals a beautiful cinnamon‑sugar swirl that melts slightly into the warm crumb, giving you that perfect balance of sweetness and spice in every bite.
This bread is incredible for breakfast or dessert — comforting, fragrant, and worth every bit of the hands‑on time it takes.
APPLIANCES NEEDED
-Grain Mill
-Bread Mixer (preferred heavy-duty mixer)
-Kitchen Scale
-Cooking Thermometer
-2 9X5 Loaf for Bread Pan
BREAD INGREDIENTS NEEDED
-4 Cups Fresh Milled flour 485g
(I use about 2 cups of hard white wheat berries and 2/3 cup of Kamut)
-3/4 Cup Water 180g
– 3/4 Cup Milk 180 g
-3 TBS Butter
-3 TBS Sugar or Honey
(I used honey)
-1 1/2 tsp Salt
-1 Egg
-2 tsp instant yeast
Cinnamon Sugar Filling
-1 Egg beaten will use to brush on dough and as egg wash
-2 TBS Fresh milled flour
-2 TBS Cinnamon
-1/2 Cup Brown Sugar
-Optional 1/2 Cup Raisins
Directions
1. Mill the flour and set it aside.
2. In a microwave‑safe bowl, add the water, milk, and butter, then microwave until the butter is melted and the mixture reaches 110°F.
3. Pour the warm mixture into the mixer bowl and add the honey, egg, and salt, mixing just until combined.
4. Add the freshly milled flour and mix only until all the dry flour is incorporated.
5. Cover the bowl and let the dough rest for 15 minutes up to 2 hours so the flour can fully absorb the liquid.
6. After resting, add the instant yeast and mix until the dough is fully combined and smooth.
7. Start the kneading process, which may take up to 25 minutes depending on your dough; use the windowpane test to check for proper gluten development.
8. Cover the dough and let it rise until doubled in size, usually 1–2 hours.
9. While it rises, prepare the filling by mixing the flour, cinnamon, salt, and brown sugar in a bowl, then cover and set aside.
10. Once the dough has doubled, lightly oil your hands, turn the dough out onto a clean surface, and press out the air. Divide the dough in half and press each portion into a rectangular shape.
11. Crack the egg into a bowl and whisk it, then brush a thin layer over the flattened dough rectangle, avoiding the edges.
12. Sprinkle the cinnamon mixture evenly over the egg wash, again keeping the edges clean, and gently press it into the dough.
13. Starting from a short end, fold over about ½ inch of dough and begin rolling it up tightly, being careful not to tear it.
14. Prepare your bread or loaf pan, lining it with parchment paper for easy removal.
15. Cover the loaves and let them rise for 30–40 minutes, or until doubled in size.
16. Toward the end of the rise, preheat the oven to 350°F. Add a little water to the remaining egg to make an egg wash and brush it over each loaf before baking.
17. Bake for 35–45 minutes, or until the internal temperature reaches 190°F. Slice and enjoy!!!!
