Cinnnamon Cereal Swirl Bread

Vegetarian
Health score
3%
Cinnnamon Cereal Swirl Bread
180 min.
8
226kcal

Suggestions


Welcome to a delightful morning treat that will elevate your breakfast game: Cinnamon Cereal Swirl Bread! This vegetarian-friendly recipe is not just a feast for the eyes but also a delicious way to start your day. Imagine the warm, inviting aroma of cinnamon wafting through your kitchen as this beautiful loaf bakes to perfection. With a soft, fluffy texture and a sweet, crunchy swirl of cereal, each slice is a perfect balance of flavors and textures.

Whether you're enjoying a quiet morning at home or hosting a brunch with friends, this bread is sure to impress. It’s easy to make, requiring just a few simple ingredients and some patience as the dough rises. The combination of bread flour and Erewhon brown rice cereal creates a unique twist that adds a delightful crunch to every bite. Plus, with only 226 calories per serving, you can indulge without the guilt!

So, roll up your sleeves and get ready to create a loaf that not only tastes amazing but also fills your home with the comforting scent of freshly baked bread. Perfect for toasting, slathering with butter, or enjoying plain, this Cinnamon Cereal Swirl Bread is a must-try for any breakfast lover. Let’s get baking!

Ingredients

  • cups bread flour 
  • 0.5 cup brown rice 
  • tablespoons butter divided
  • tablespoon cinnamon 
  • teaspoon salt 
  • tablespoons sugar 
  • teaspoons vanilla extract 
  • cup water lukewarm
  • 2.3 teaspoons yeast 

Equipment

  • bowl
  • oven
  • plastic wrap
  • loaf pan
  • stand mixer

Directions

  1. Combine the yeast, 2 tablespoons sugar, and water in the bowl of your stand mixer.
  2. Let it stand for a minute or two, then add the bread flour. Knead with the dough hook until the mixture is smooth and elastic.
  3. Add the salt, vanilla, and 3 tablespoons of butter and knead until all are fully incorporated. Cover the bowl and let the dough rest until doubled in size, about an hour.
  4. Flour your work surface and preheat the oven to 350°F. Turn out the dough and form in into a rough rectangle.
  5. Roll it to about 9 inches by 18 inches.
  6. Sprinkle the cereal, cinnamon, and remaining 2 tablespoons sugar over the dough, leaving about an inch uncovered on one of the short ends.
  7. Roll up the dough, jellyroll style, starting at the short end opposite the end you left uncovered. Don't roll it tightly. When you get to the end, seal the seam and the ends and put the dough into a 9x5 bread pan. Cover the pan with plastic wrap and set aside until doubled in size, about 40 minutes.
  8. Remove the plastic wrap and bake at 350°F until the loaf is nicely browned, about 40 minutes. About 10 minutes before the bread is done baking, brush the top with the remaining 1 tablespoon of butter.
  9. Let cool completely on a rack before cutting.

Nutrition Facts

Calories226kcal
Protein9.1%
Fat26.56%
Carbs64.34%

Properties

Glycemic Index
31.36
Glycemic Load
21.87
Inflammation Score
-4
Nutrition Score
6.2978260985211%

Nutrients percent of daily need

Calories:225.73kcal
11.29%
Fat:6.6g
10.16%
Saturated Fat:3.75g
23.44%
Carbohydrates:36g
12%
Net Carbohydrates:34.08g
12.39%
Sugar:3.24g
3.6%
Cholesterol:15.05mg
5.02%
Sodium:338.94mg
14.74%
Alcohol:0.34g
100%
Alcohol %:0.51%
100%
Protein:5.09g
10.18%
Manganese:0.87mg
43.63%
Selenium:12.6µg
17.99%
Vitamin B1:0.17mg
11.4%
Folate:33.43µg
8.36%
Fiber:1.92g
7.68%
Phosphorus:69.62mg
6.96%
Magnesium:26.43mg
6.61%
Vitamin B3:1.2mg
5.98%
Copper:0.1mg
5.14%
Vitamin B5:0.44mg
4.44%
Vitamin B6:0.09mg
4.36%
Zinc:0.6mg
4.03%
Vitamin B2:0.06mg
3.72%
Vitamin A:178.51IU
3.57%
Iron:0.6mg
3.35%
Potassium:79.02mg
2.26%
Calcium:21.78mg
2.18%
Vitamin E:0.31mg
2.07%