Whole-grain cinnamon swirl bread from Smitten Kitchen by Deb Perelman

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Ingredients

dried currants
granulated sugar
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EYB Comments

Can substitute regular whole wheat flour for white whole wheat flour, and currants for raisins.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute regular whole wheat flour for white whole wheat flour, and currants for raisins.
eliza on December 06, 2025

Made this again as a twister bread. Mixed in bread machine with Arva 8 grain as the whole grain component and used brown sugar this time. After the dough was made, placed in an oiled bowl in fridge overnight. Next day, rolled out and filled with my own pesto and some sun dried tomatoes. Absolutely scrumptious bread. The slightly sweet dough contrasted nicely with the sharp pesto. Definitely a tear and share bread as I made it (as shown in photo). May try more spaced out next time, also could use olives or nuggets of cheese in this. Edited: also makes really nice plain rolls.
eliza on December 04, 2025

I adapted this and omitted the cinnamon swirl, just made as a regular bread. Made a half recipe; my adaptations, milled about 200 g red fife (A and B grains) and about 100 g bread flour (Arva), used 1 egg, white sugar. My grains were cooked barley and rolled oats. Mixed all but salt and yeast in bread machine, added a couple of scoops of extra flour then let autolyse 30 min. Added salt and yeast and kneaded about 13 min. Rose in machine 1 hr. Shaped with Ken Forkish’s method and rose in loaf pan about 70 min. I think I slightly overproved it but baked anyways at 350 for about 40 min. Looks good, will update when I get to taste it. Edit: very good bread as you would expect for a Peter Reinhart recipe. Forgot to say that I added a few spoons of sourdough starter to the mix.