This Cinnamon Swirl Sourdough Discard Bread is a delicious way to use up leftover sourdough starter. It has a soft, fluffy texture with a lovely swirl of sweet cinnamon inside!
Honestly, who can resist the delightful smell of cinnamon baking? I love to toast this bread and slather on some butter for a cozy snack any time of the day. Yum! 😊
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Make sure to use unfed discard. If you don’t have any, you can replace with 1 cup of buttermilk or yogurt, but the taste will differ.
All-Purpose Flour: All-purpose flour works best for a nice structure. Feel free to use bread flour for a chewier crumb, or a mix of whole wheat flour for added flavor. Just remember to adjust the water slightly if using whole wheat, as it absorbs more.
Butter: Softened butter adds richness to the dough. You can swap it for coconut oil or leave it out entirely for a lighter loaf. If you love butter, try adding a bit more for a richer flavor!
Brown Sugar: This gives the swirl its sweet and slightly caramel flavor. If you don’t have brown sugar, you can substitute with granulated sugar, but your swirl will lack that molasses depth. You can also use maple syrup for a lovely flavor!
How Do You Achieve the Perfect Cinnamon Swirl?
The swirl is what makes this bread special! To get it just right, pay attention to how you roll out and fill the dough. Start by rolling the dough evenly into a rectangle. This helps create a uniform swirl.
- Once you have your rectangle, brush melted butter over the entire surface. This helps the cinnamon-sugar mixture stick.
- Sprinkle the cinnamon-sugar blend evenly, but be careful not to overfill; too much can make it hard to roll!
- When rolling, start tightly from one end and pinch the seam well to seal in the filling.
- Let the rolled dough rise well before baking to ensure a soft texture inside.
Building the perfect swirl takes a bit of practice, but once you get it, you’ll want to make this bread over and over!
Cinnamon Swirl Sourdough Discard Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup sourdough starter discard (unfed)
- 3 cups all-purpose flour
- 1 cup warm water (about 80-85°F or 27-29°C)
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 2 tbsp unsalted butter, softened (optional for richer dough)
For the Cinnamon Swirl:
- 3 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This recipe will require about 2 to 2.5 hours in total. You’ll need about 15-20 minutes to prepare the dough and swirl, and then it will take roughly 1.5 hours to rise plus baking time. The result is a delicious, freshly baked loaf to enjoy!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar. Stir everything until it’s roughly mixed together. This is where the magic begins!
2. Adding Dry Ingredients:
Next, add the flour, salt, and instant yeast to the bowl. Mix it all until you have a rough dough. If you’re using butter for a richer dough, mix that in too. Now, turn the dough out onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
3. First Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature. You want it to double in size, which should take about 1 to 1.5 hours.
4. Preparing the Cinnamon Swirl:
While your dough is rising, mix the brown sugar and ground cinnamon in a small bowl. This will add that delightful cinnamon flavor to your bread!
5. Shaping the Dough:
Once your dough has doubled, turn it out onto a floured surface. Gently roll it into a rectangle about 12×8 inches. Take your time to make it even; a good shape means a better swirl!
6. Adding the Filling:
Brush the surface of the dough with the melted butter. Then, sprinkle the cinnamon-sugar mixture evenly over the buttered dough, spreading it out nicely.
7. Rolling Up the Dough:
Now, starting from the long side of the rectangle, roll the dough tightly into a log shape. Make sure to pinch the seam to seal it well, so all that cinnamon goodness stays inside.
8. Second Rise:
Place the rolled dough seam side down in a greased or parchment-lined Dutch oven or a loaf pan. Cover it again and let it rise for another 45 minutes until it looks puffy and happy!
9. Preheating the Oven:
While your bread is rising, preheat the oven to 450°F (232°C). If you’re using a Dutch oven, put it in the oven while it heats up. This will help create a great crust!
10. Baking the Bread:
Before baking, use a sharp knife or lame to slash the top of the dough. This allows the bread to expand while baking. If you’re using a Dutch oven, cover it and bake for 25 minutes. Then, remove the lid and bake for an additional 15-20 minutes until the crust turns a deep golden brown. If you’re using a loaf pan, bake the loaf for 35-40 minutes until it’s done.
11. Cool and Enjoy:
Once your bread is done baking, take it out of the oven and let it cool on a wire rack before slicing. This will help it set perfectly!
Enjoy this beautifully swirled cinnamon bread made with sourdough discard! It’s perfect toasted with butter or enjoyed plain with a cup of tea or coffee. Happy baking! 🍞✨
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just be sure to reduce the amount of water slightly since active starters contain moisture. Adjust as needed until you achieve the right dough consistency.
What If I Don’t Have Instant Yeast?
No problem! You can substitute with active dry yeast. Just dissolve it in the warm water with the sugar before adding it to the flour. Allow it to sit for about 5-10 minutes until bubbly.
How Do I Store Leftovers?
Wrap leftover bread in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze in an airtight container for up to 3 months. Just toast or let it thaw before serving!
Can I Add Nuts or Raisins to the Swirl?
Absolutely! Feel free to add nuts, raisins, or even chocolate chips to the cinnamon-sugar mixture for extra flavor and texture. Just keep the overall filling balanced to maintain the dough’s integrity.
