Cinnamon Cherry Spiced Sourdough Bread
Ahh cinnamon. What a spice. So many types and so little time. Adding the unique taste of Ceylon Cinnamon, mace and a dash of cardamom gives this bread an interesting compliment to the fresh red cherries. This version has no oil, no dairy and no eggs. Sourdough made from whole wheat flour and no oil or sugar retains all the flavour and increases the health profile, making it a great addition to breakfast or maybe anytime. Thanks to @kingarthurflour for the inspiration.
Equipment: mixing bowls, shower cap, non-stick loaf pan, bread thermometer, small silicone spatula
Yield: 1 Loaf of Bread, 12 slices
Total time: 4 hours
½ cup sourdough starter, ripe (fed) discard (113 grams)
3 cups organic flour (whole wheat flour can be substituted) (361 grams)
2 ½ teaspoons instant yeast
1 teaspoon Pure Monkfruit
1 flax egg (see note) or 1 egg
3 tablespoons + 1 teaspoon almond or other nut butter (50 grams) +4 teaspoons water (20 grams)
2/3 cup warm water (152 grams)
3 teaspoons Pure Monkfruit
2+ teaspoons cinnamon
1 teaspoon mace (or nutmeg)
1 teaspoon ground coriander
¼ teaspoon cardamom
2 teaspoons all purpose flour
1 flax egg (see note) or 1 egg + 1 tablespoon water
½ cup ripe diced cherries (125 grams)
Combine all of the dough ingredients either with a mixer or by hand to make a soft smooth dough. Put the dough into a bowl that has been moistened slightly. Place the shower cap over the bowl and allow to rise for 1 ½ to 2 hours. It should double in size.
While the dough is rising, mix the filling ingredients except cherries, flax egg and water. Set aside.
Gently deflate the bread and transfer it to a floured work surface.
Roll and pat the dough into a 6”x20” (15.25cm X 50.8cm) rectangle.
Brush the dough with flax egg + water mixture and sprinkle filling mixture leaving a bare strip about 1” (2.5cm) wide along one short edge. This ill make rolling it easier. Evenly spread the cherries on top of the other filling.
Starting with the short end that’s covered with filling, roll the dough into a somewhat tight log. Pinch the ends and seam to seal closed.
Transfer the log seam side down, to a 9” x5” (22.9cm x12.7cm) non-stick loaf pan. Cover with shower cap and allow bread to rise until it has crested about 1” (2.5cm) over the top of the pan, about an hour.
Preheat oven to 350F (177C) about 30 minutes into the rise.
Bake the bread for 40-45 minutes. Check at 30 minutes to see if it is browning too much, if so, tent it with aluminum foil. The bread should be golden brown on top and have an internal temperature of 190F (88C).
Remove from oven. Allow to cool and loosen from pan with small silicone spatula. Allow to completely cool before serving.
Note: flax eggs are 1 tablespoon of ground flax seed powder (preferably golden) with three tablespoons water for each egg. Stir and allow to set for 3-5 minutes until they have a gel like consistency.