This is a unique cinnamon bread because it has dried strawberries inside! Soft and delicious, it can be frozen and makes amazing toast.
A cinnamon bread dough with oats and whole wheat flour that is filled with strawberry bits, and baked until golden brown. Sweet, soft, and very delicious!
I have been taking advantage of fresh berries the whole summer with berry pancakes, a raspberry almond cake, a dark chocolate raspberry tart, a chocolate ice cream with cherry sauce. I stocked my freezer with them to get me through the colder months.
So today, I decided to try an ingredient I was curious about, dried strawberries.
I'm usually very suspicious about dried and candied fruit that I don't make at home. But drying strawberries is not on my horizon.
They are sweet and nice to chew on, like a little soft candy. I even took a picture where all the seeds can be seen, fossil style. At least I'm confident they are real strawberries that have been dried out.
And what better companion than cinnamon? A swirl of cinnamon and strawberries to brighten up the morning toast. Perfect.
The strawberry flavor comes across subtly. Imagine you have a piece of cinnamon bread, slather it with strawberry jam, but then decide you want it plain, so you scrape it off.
This bread is made to be toasted. And with a knob of butter melting on top, it becomes a splendid breakfast.
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For the bread:
- 1 cup whole wheat flour
- ½ cup instant oats
- 2 tablespoons honey
- 2 cups warm water
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 4 cups bread flour (more or less)
For the cinnamon filling:
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 1 cup dried strawberries
For the bread:
- In a small bowl, mix ½ cup of water with yeast. Let stand a few minutes until foamy.
- Mix whole wheat flour, oats, 1 cup of bread flour, and salt in a stand mixer or a large bowl if made by hand.
- Make a well in the center, add honey, remaining water, and yeast, and mix with a wooden spoon or spatula until very well combined.
- With the dough hook, start mixing the dough at medium speed, adding the rest of the bread flour, ½ cup at a time, until the dough comes together.
- Knead for 6 or 7 minutes, adding extra tablespoons of bread flour if needed. The dough needs to remain somewhat sticky but not wet; it will never be a tight ball.
- Transfer to an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
- Transfer the dough to a lightly floured work surface.
- Roll the dough into a rectangle, with a rolling pin, or stretch it with your hands. Flour the surface as needed, but as little as possible.
- Brush the cinnamon filling over the entire surface of the dough. Scatter the dried strawberries on top of the dough.
- Roll as if you were making cinnamon rolls, then cut them into two equal pieces.
- Place each piece in an oiled loaf pan, cover with plastic and let rise until doubled, about 1 hour.
- About 20 minutes before baking, preheat the oven to 400ºF / 200ºC.
- Bake bread for 25 minutes, lower the oven to 350ºF / 180ºC and keep on baking for 10 to 15 more minutes until golden brown and the bottom sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
- It can be kept for a month in the freezer, well wrapped.
For the cinnamon filling:
- Mix melted butter, sugar, and cinnamon in a small bowl.
Storing: keep it wrapped in plastic for a day at room temperature or in the fridge for a week. If freezing the bread, I recommend slicing it first.
- Prep Time: 20 minutes
- Resting time: 2 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Keywords: strawberry cinnamon bread
Adapted from How to Bake, by Nick Malgieri