Imagine sinking your teeth into a warm, fragrant slice of bread that combines the wholesome goodness of multigrain with the irresistible essence of apple pie. This isn't just any bread - it's a culinary masterpiece that transforms your kitchen into a bakery of dreams. With its tantalizing cinnamon swirl and hearty texture, this apple pie swirl multigrain bread will revolutionize your baking game and have your family begging for more. Get ready to elevate your bread-making skills and create a show-stopping loaf that's both nutritious and absolutely delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups multigrain flour
- 1 cup all-purpose flour
- 1/2 cup applesauce
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a large mixing bowl, combine warm water and yeast. Allow the yeast to activate and become frothy, approximately 5-7 minutes.
- In a separate bowl, whisk together multigrain flour, all-purpose flour, salt, and brown sugar until well combined.
- Add applesauce to the yeast mixture and stir to incorporate. Gradually mix in the dry ingredients, creating a soft and slightly sticky dough.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll it out into a rectangular shape approximately 1/2 inch thick.
- Sprinkle the entire surface with ground cinnamon, creating an even layer that will form the swirl.
- Carefully roll the dough into a tight log, pinching the seam to seal and tucking the ends under.
- Transfer the rolled dough into a greased 9x5 inch loaf pan, cover, and let rise for an additional 30-45 minutes.
- Preheat the oven to 375°F (190°C) during the final rising period.
- Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Yeast Activation: Ensure your water is warm (not hot) - around 110°F - to properly activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread its perfect texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Cinnamon Swirl Trick: When spreading cinnamon, leave a small border around the edges to prevent filling from leaking during rolling.
- Moisture Check: If the dough feels too dry, add a tablespoon of warm water; if too sticky, sprinkle a bit more flour.
- Cooling is Crucial: Let the bread cool completely before slicing to prevent a gummy texture and allow flavors to set.
- Storage Tip: Store in an airtight container and consume within 3-4 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
