One of the last posts on The Gluten Free Treadmill was a groovy cinnamon cake. I really love cinnamon and this recipe was a sort of trigger to bake a spicy bread…
1 cup vegetable milk (lukewarm)
¼ cup margarine (room temp)
125 g fresh yeast
4 cups whole wheat flour
1 tsp apple cider vinegar
¼ cup cane sugar
½ teaspoon salt
1/3 cup cane sugar
1 tbsp ground cinnamon margarine (more or less 1/4 cup, at room temp)
Melt yeast into vegetable milk. In a bowl of an electric mixer fitted with the dough hook, add the yeast, vegetable milk, margarine, cane sugar, salt, flour, apple cider vinegar. Stir on low until well combined (about 2 minutes).
Knead the dough on medium for about 5-6 minutes. If kneading by hand, knead the dough onto a lightly floured surface for approximately 10 minutes, until smooth and elastic, add more flour if needed.
Place the kneaded dough into a lightly floured bowl, cover with a damp cloth and place in a warm place to rise for an hour (or so). Heat your oven to 175°C and lightly grease your loaf pan.
Mix together brown sugar, cinnamon, softened margarine in a small bowl. Roll out the dough into a rectangle and spread it with the cinnamon cream. Roll the dough and place it in your pan. Cover it and let rise until doubled, about 30 minutes. Right before placing the loaf in the oven, I coated the top with a wee bit of cane sugar+ ground cinnamon + vegetable milk as well. Bake for 30 minutes, or until browned.