Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (2024)

Published By Natasha KrajncCategorized as Sourdough Bread Recipes

“Life has many twists and turns and sometimes what looks like a very bad day can be just clearing the way for good things to come.” So, when life gives you twists, you make a twist bread, right? I used chocolate in this sourdough cinnamon bread recipe, so hopefully this will twist your frown upside down, too.

Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (1)

Table of Contents

  • Sourdough Cinnamon and Chocolate Twist Bread
    • Baking Schedule
    • Ingredients
    • Instructions to Make this Sourdough Bread
  • Sourdough Cinnamon Bread – FAQs

Print

Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (2)

Sourdough Cinnamon and Chocolate Twist Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 17 hrs 50 mins
  • Yield: 1 twist bread 1x

Starter

  • 100 g water
  • 100 g white wheat flour (bread flour)
  • 1 tablespoon of your (active) sourdough starter

Dough

  • all of the above starter (appr. 200 g)
  • 180 g warm milk
  • 370 g white wheat flour (bread flour)
  • 1 egg yolk
  • 2 tablespoons of melted butter
  • 1 tablespoon of sugar
  • 6 g salt

Filling

  • 100 g soft butter
  • 60 g sugar
  • 2 teaspoons of cinnamon
  • 50 g of grated chocolate

Instructions

Sourdough starter

  1. In the evening, first prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough next morning.

Dough

  1. In the morning, mix the dough. First, dissolve all of your starter in 180 g of water. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a plastic wrap and leave to ferment until doubled in volume (right photo below). My dough needed 3.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter.
  2. When you see the dough is about to be ready, prepare the filling. Mix softened butter, sugar, cinnamon and grated chocolate. Also, take your dutch oven (or any other pan) and line it with a piece of parchement paper and grease it with butter.

Shaping

  1. Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 2 cm (1 inch) from all sides.
  2. Roll the dough from the longest side, then thuck the ends underneath. Cut the rolled dough in half length-wise. You can cut as I did, leaving some part of the dough uncut or you can completely cut it in half. Flip the cut halves outwards.
  3. Start braiding two strands one over another. Tuck the ends together to form a circle. Place the twisted bread into dutch oven and let it rise.

Final rise

  1. Leave the dough to rise until puffed (doubled in volume). My dough needed 1.5 hours.

Baking

  1. 30 minutes before the baking preheat the oven to 200°C (375°F). When the dough is ready, put the Dutch oven into oven and bake it until well baked, 30-40 minutes.

Notes

  • The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in a same day.
  • Please adjust the liquid content to your flour. If your flour absorbs more liquid, feel free to add more liquid during mixing. The dough for this bread is soft and not so sticky, but not runny.
  • Author: Natasha Krajnc
  • Prep Time: 17 hrs 10 mins
  • Cook Time: 40 mins
  • Category: bread

There were some sunny Christmas days spent in the mountains and there was a car crash couple of days later. I was overlooked and there was nothing I could do.

I was in shock and I wasn’t in shock. I was angry. The moment of collision was long and it was short. I didn’t know if I would make it. I did. It hurt and it still hurts. Not much will for baking, but time for recovery and thinking. I don’t know if I can call this being lucky, but in that moment of crash and not knowing, I felt how it’s like having regrets of not living fully.

Because, when you make some steps towards that side, you are alone with yourself. And regrets hurt the most.

So, when life gives you twists, you make a twist bread, right?

And usually people know cinnamon rolls (I do have a recipe for sourdough discard cinnamon rolls, too), but this one is twist bread instead!

Sourdough Cinnamon and Chocolate Twist Bread

Baking Schedule

The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in a same day.

Ingredients

Yield: one twist bread baked in Dutch oven (you can also use any other round pan)

Starter

  • 100 g water
  • 100 g white wheat flour (bread flour)
  • 1 tablespoon of your (active) starter

Dough

  • all of the above starter (appr. 200 g)
  • 180 g warm milk*
  • 370 g white wheat flour (bread flour)
  • 1 egg yolk
  • 2 tablespoons of melted butter
  • 1 tablespoon of sugar
  • 6 g salt

*Please adjust the liquid content to your flour. If your flour absorbs more liquid, feel free to add more liquid during mixing. The dough for this bread is soft and not so sticky, but not runny (see photos below).

Filling

  • 100 g soft butter
  • 60 g sugar (I used brown sugar)
  • 2 teaspoons of cinnamon
  • 50 g of grated chocolate (I used 70% cocoa chocolate)

Instructions to Make this Sourdough Bread

Sourdough Starter

  • In the evening, first prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough next morning.

Dough

  • In the morning, mix the dough. First, dissolve all of your starter in 180 g of water. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a plastic wrap and leave to ferment until doubled in volume (right photo below). My dough needed 3.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter.
  • When you see the dough is about to be ready, prepare the filling. Mix softened butter, sugar, cinnamon and grated chocolate.
  • Also, take your Dutch oven (or any other pan) and line it with a piece of parchment paper and grease it with butter.
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (3)

Shaping

  • Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 2 cm (1 inch) from all sides.
  • Roll the dough from the longest side, then tuck the ends underneath. Cut the rolled dough in half length-wise. You can cut as I did, leaving some part of the dough uncut or you can completely cut it in half. Flip the cut halves outwards.
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (5)
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (6)
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (7)
  • Start braiding two strands one over another. Tuck the ends together to form a circle. Place the twisted bread into Dutch oven and let it rise.
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (8)

Final rise

  • Leave the dough to rise until puffed (doubled in volume). My dough needed 1.5 hours.
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (9)

Baking

  • 30 minutes before the baking preheat the oven to 200°C (375°F). When the dough is ready, put the Dutch oven into oven and bake it until well baked, 30-40 minutes.
  • Cover in cinnamon sugar mixture optionally!
Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (10)

This twisty cinnamon swirl bread is a crowd-pleaser. Other sourdough bread recipes your guests will love on my blog are:

  • Sourdough Christmas Bread Shaped Like Krampus
  • Lemon Poppy Seed Sourdough Bread Cake With Lemon Icing
  • Sourdough Babka Recipe
  • Easy Charcoal Sourdough Bread Recipe

Take care!

Sourdough Cinnamon Bread – FAQs

What happens if you add sugar to sourdough bread?

Adding sugar to sourdough bread can affect the texture, flavor, and rise of the bread.

Adding sugar can affect the flavor of the bread. Sugar can counterbalance the sourness of the bread, resulting in a more mild and sweet taste. It can also enhance the aroma of the bread and make it more appealing.

Sugar is a form of food for yeast, and it can increase yeast activity, resulting in a lighter and airier loaf. However, it’s important to keep in mind that adding too much sugar can also inhibit yeast activity and result in a denser loaf.

A good rule of thumb is to use no more than 10% sugar by weight of flour in your sourdough recipe.

What happens if you add cinnamon to sourdough bread?

Adding cinnamon to sourdough bread can add a pleasant aroma and flavor to the bread. However, it’s important to keep in mind that adding cinnamon to sourdough bread may affect the texture and rise of the bread. Cinnamon can inhibit yeast activity, which may result in a denser and less airy loaf. Therefore, it’s recommended to use a small amount of cinnamon.

What is the secret to good sourdough bread?

The secret to good sourdough bread is in the starter or “mother dough,” which is a combination of flour and water that contains natural wild yeast and bacteria. A healthy starter will produce a tangy flavor and a light, airy texture in your bread.

Other tips for making good sourdough bread: develop a strong starter, use quality ingredients, give your dough time to rise, pay attention to temperature, properly shape and score the dough, and bake at a high temperature.

Related Articles:

Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain WheatSourdough Christmas Bread – Shaped Sourdough Krampus Bread Directly from Heaven!Sourdough Oatmeal Bread: Delicious and Healthy Bread RecipeBaked Sourdough Pumpkin Muffins RecipeSourdough Dinner Rolls That Are Super Soft And Super Delicious!

Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (16)

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe.My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

View all of Natasha Krajnc's posts.

  1. hi making it tonight n tomorrow do I cover with pot lid to bake?

  2. amazing bread wow I’ve made a few breads n the soft yummy dough is so nice not to mention chocolate !
    Thank you
    E n hubby too

Leave a comment

Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (2024)

FAQs

Is it okay to eat sourdough bread every day? ›

Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Is sourdough bread good for your stomach? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

How many pieces of sourdough bread a day? ›

The United States Department of Agriculture recommends 6 servings of grains per day. For reference, one slice of sourdough bread is a single serving. To determine if sourdough fits into your daily diet, check the total amount of servings of grains you are eating throughout the day.

Why is sourdough bread not fattening? ›

'Sourdough contains 3g protein per slice and is fortified with calcium, iron and the B vitamins niacin and thiamine. Contrary to popular belief, it is not high in calories and can be a great source of fibre, especially when it's as pure as a product like authentic sourdough,' says Tew.

Do I need to feed my sourdough everyday? ›

No. You can scale back to once a day or even scale up to three times a day, whatever works for you and your schedule. I like to feed it at least once a day to keep it strong and ready for baking. If you aren't baking for a while, you could store your starter.

Which sourdough bread is the healthiest? ›

Whole wheat sourdough bread is one of the healthiest types of sourdough breads. Any sourdough bread with whole grains is considered healthier to classic sourdough bread.

Is sourdough bread good for losing belly fat? ›

Is sourdough bread good for weight loss? Yes, it may help in your weight management journey. It's complex carbs and high fibre content can leave you feeling full and limit snacking.

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

What is the healthiest bread to eat? ›

Next time you're at the store, look for the following options to find a healthy bread you like.
  • Wholegrain bread. Wholegrain bread is minimally processed and made with flour from fully intact grains. ...
  • Multigrain bread. ...
  • Dark rye bread. ...
  • Authentic sourdough bread. ...
  • Flaxseed, or linseed, bread. ...
  • Ezekiel, or sprouted grain, bread.
Mar 19, 2024

Does sourdough bread spike blood sugar? ›

Is sourdough bread good for diabetics? Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes.

Is 6 slices of bread a day too much? ›

Bread is a worldwide staple and enjoyed by everyone. There is no need to avoid it completely from your diet. Limit your intake of bread to 25 percent of your plate and enjoy it with vegetables to avoid overconsumption. The secret to losing weight is consuming fewer calories than you utilize during the day.

Is sourdough bread anti-inflammatory? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Who should avoid sourdough bread? ›

Just remember that sourdough fermentation doesn't degrade gluten completely. So if you have celiac disease or non-celiac gluten sensitivity, it's best to avoid sourdough bread made from wheat, barley, or rye, all of which contain gluten.

Does toasting sourdough bread make it less healthy? ›

Toasting bread doesn't kill nutrients or lower its nutritional value. Vitamins and minerals are still within the bread. And clinical dietitian Melanie Jones confirms that toasting bread does not change its calorie content. The difference is in digestibility.

What are the side effects of sourdough bread? ›

The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi. Probiotics secrete antiomicrobial peptides that kill harmful pathogenic organisms like Salmonella and E. Coli.

Is sourdough bread ok for weight loss? ›

But flour type and personal diet need to play a big role. Is sourdough bread good for weight loss? Yes, it may help in your weight management journey. It's complex carbs and high fibre content can leave you feeling full and limit snacking.

Can you feed sourdough too much? ›

The colony of wild yeast and bacteria inside your starter jar are fairly resilient, however, like most living things, they can be overfed. When you overfeed a sourdough starter you dilute the natural population of yeast and bacteria, making your sourdough culture weak and inactive.

Why do bodybuilders eat sourdough bread? ›

The high protein content of sourdough not only helps keep you feeling full for a longer period of time, eating plenty of protein is also key to building and maintaining muscle mass. For an even greater protein bump, try making whole wheat sourdough bread.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Gregorio Kreiger

Last Updated:

Views: 6439

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Gregorio Kreiger

Birthday: 1994-12-18

Address: 89212 Tracey Ramp, Sunside, MT 08453-0951

Phone: +9014805370218

Job: Customer Designer

Hobby: Mountain biking, Orienteering, Hiking, Sewing, Backpacking, Mushroom hunting, Backpacking

Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.