½ cup warm milk
2 c. water
2 Tbsp. butter, melted
2 Tbsp. canola or olive oil
¼ c. quick oats
5 cups freshly milled whole wheat ( I use red wheat berries)
2 c. all-purpose flour or bread flour
1 tsp vital wheat gluten + 1 tsp. dough enhancer if you have it.
1 Tbsp salt
1 Tbsp. instant yeast (SAF)
3 Tbsp. molasses
Mix 3 cups of whole wheat flour and oats with milk and water. Let sponge/rest in the bowl for 20 min.
Mix in the remaining ingredients and knead dough- I use a Kitchenaid and knead with a dough hook for about 4-5 min. on 2-3 speed until dough is smooth.
Next, I place dough on a smooth, flat surface ( I use the cheap plastic chopping mats from Walmart and only use it for bread) Spray with olive oil and place dough on the mat. Cover with plastic wrap and let rise for 30 min. After 30 min. fold dough – bring both sides up to the middle then turn over.Let rise 30 more min- Shape dough. Makes 2 loafs
( I make one regular loaf and 1 cinnamon swirl braid) After shaping loaf, let rise 30 min, then turn your oven on. Wait 10-15 min longer until dough has reached the perfect height. Bake at 385 degrees for 24min. Take out of pan immediately and cool on a rack.
I use half the dough for the loaf then half the dough for the cinnamon braid.
Press the dough into a rectangle, about 8 x 12 in size .Cut down the center ( lengthwise) 2 form 2 long strips.
Brush with butter, sprinkle with a mixture of cinnamon and brown sugar ( I used sucanat for the brown sugar)
Fold short sides to the middle and pinch to form a rope. You will have 2 ropes filled with yummy , gooey cinnamon goodness! Twist the rope and tuck ends under.