Are you looking for a way to put your sourdough discard to use? Look no further than this mouthwatering recipe for sourdough discard cinnamon swirl bread recipe.
Instead of tossing away my sourdough discard I love to use it in other recipes like this one. Check out my other sourdough discard recipes here.
You might be wondering why you add flour to the cinnamon swirl and its so you dont get a big gap where the swirl is. So make sure you add it.
INGREDIENTS
For the dough:
100g sourdough discard
250g water, warm
500g bread flour
10g salt
4 tbsp melted butter
For the cinnamon swirl:
1 tsp ground cinnamon
2 tsp flour
DIRECTIONS
In a bowl, add water, sugar, and yeast. Mix and let sit for 5-10 minutes or until it becomes foamy.
Once it becomes foamy add the sourdough discard, bread flour, salt, and butter to the bowl and start mixing on low. Add more flour or water if needed.
Once it starts to form a ball start knead for about 5-8 minutes until smooth and elastic.
Form dough into a balls and place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the risen dough and roll it out into a rectangle about 1/4 inch thick.
In a small bowl, mix together the granulated sugar, cinnamon, and flour for the swirl. Sprinkle the cinnamon-sugar mixture evenly over the surface.
Starting from one short end, roll the dough into a tight log and pinch the seam to seal.
Place the rolled dough seam-side down in a greased loaf pan, cover, and let it rise for another 45-60 minutes, or until it has risen to just above the rim of the pan.
Preheat your oven to 350°F (175°C).
Bake the bread for 40 minutes, or until golden brown and cooked through.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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