When it comes to breakfast while I’m living on my own away at school, I’m usually in a hurry and so the fastest thing for me is to toast 2 slices of bread and slather them with Nutella or peanut butter or butter, whichever I’m craving in the morning. This cinnamon chocolate swirl bread was a lovely change to my usual toasted sandwich bread, and is unbelievably delicious when paired with peanut butter. It smells amazing when baking in the oven, and even smells just as good when you are toasting a few slices. The best part? It’s so easy to make, and you don’t need a stand mixer or any other equipment!
I thought it was pretty neat that the cinnamon is incorporated right into the dough. I would recommend chopping your chocolate finely in order to help spread out the chocolate more evenly, and to avoid any air gaps in the bread swirl layers once the chocolate has melted. Also keep in mind that the tighter you roll the dough, the more swirls you will have!
I made this bread in a 9″ x 5″ loaf pan, and this bread lasted me a week’s worth of breakfast! I know that I will be making this fairly often throughout my next school year
Chocolate Cinnamon Swirl Bread
1 ½ cups whole wheat flour*
1 ¾ cups all-purpose flour
1 ¼ tsp. salt
2 ¼ tsp. instant or bread machine yeast
1 tbsp. cinnamon
2 tbsp. brown sugar
1- 1½ cups water
½ cup chocolate chips
In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Stir until there are no clumps. Add 1 cup of water. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. It is okay if the dough is wet and sticky. Cover the bowl loosely and let it rest for two hours at room temperature.
After two hours, sprinkle some flour on the expanded dough and on a clean work surface. Flour your hands and transfer the dough to the work surface. Give the dough just a few quick “kneads” just to make sure it is evenly mixed (honestly only 3 or for turns/folds). Shape the dough into a long rectangle with the short end the same length as your bread pan (see photos).
Roughly chop the chocolate chips into small pieces. Sprinkle them over the surface of the bread dough. Working from the short end, stretch and roll the dough up with the chopped chocolate inside. Stretch the dough as you roll and roll tightly so that there as much “swirl” as possible.
Place the rolled up dough, seam side down, in a bread pan coated with non-stick spray. Cover loosely and let rise until double in size (about one hour).
Preheat the oven to 400 degrees, place the risen loaf inside, and bake until deep golden brown on top (about 35 minutes). Remove the baked loaf from the pan and let cool on a wire rack before cutting open. Enjoy!
*I substituted all-purpose flour for the whole wheat flour, and therefore used a total of 3¼ cups all-purpose flour.