That Special Feeling

There are so many warm and fuzzy feelings to describe the way we feel this time of year when sharing and spending time with friends and family. To put it simply, special. There are just so many things we love about the holiday season that we sure do miss when the time has come and gone. And for such a special season we just had to share a special recipe. This recipe is one of Jess's favorites that she often shares at special gatherings or gives as gifts. You might say she is even famous for this sought after recipe! Though it may look somehwat unassuming, after one bite you will realize that this is the best cinnamon bread you've ever tasted. We will get straight into the recipe this week so that you have time to add this to your holiday baking que.

Sinful Cinnamon Bread 
Adapted from Dave's Killer Bread Sin Dawgs recipe
PREP TIME: 1 hour 40 minutes 
TOTAL TIME: 2 hours 15 minutes 
Servings: Recipe makes 3 ~12" loaves

Ingredients 
Sponge
1 1/4 cup spelt flour (whole wheat flour will also work) 
3 Tbsp coconut sugar (cane sugar will aso work)
1 Tbsp gound flax seeds 
1 Tbsp sesame seeds 
2 Tbsp rolled oats 
2 1/2 tsp instant yeast 
3 1/2 Tbsp coconut oil, melted 
1 1/2 Tbsp molasses 
1/2 cup warm water 

Dough
1 cup raisins 
1/2 cup walnuts, chopped 
1 1/2 cup + 2 Tbsp spelt flour (whole wheat flour will also work)
1  1/4 tsp salt 
1 Tbsp + 2 tsp cinnamon 
2/3 cup water (reserve soaking water from raisins and walnuts) 

Filling
2 Tbsp + 2 tsp ground flax seeds 
2 Tbsp + 2 tsp water 
1 cup coconut sugar (cane sugar will also work)
2 Tbsp molasses 
2 Tbsp + 2 tsp ground cinnamon 
1/2 cup coconut oil, melted 
3 Tbsp coconut flour 
1 tsp vanilla 

Topping
4 Tbsp rolled oats 
2 Tbsp hemp seeds 
2 Tbsp sesame seeds 
2 tsp chia seeds 
2 tsp ground flax seeds 

In a bowl of a standing mixer (or with a hand-held electric mixer) combine the sponge ingredients starting with the dry ingredients and add in the wet ingredients. Mix on low until mixture comes together. Cover bowl with a clean cloth and let sit for 30-60 minutes.

In a bowl combine the raisins and walnuts and cover with warm water then allow to soak for 5-10 minutes while you start preparing the dough. Reserve 2/3 cup water to use for the dough.

To make the dough add the remaining flour, salt, 2/3 cup soaking water, and cinnamon to the sponge mixture and mix on medium-high speed (or knead by hand) for 10 minutes or until dough pulls away from the  bowl and has a smooth texture. Add the soaked raisins and walnuts to the dough and continue mixing adding in 1 Tbsp of additional flour as needed. The final dough should be smooth, elastic, and should not stick to your hands. Place the dough on a lightly floured surface and divide into 3 equal pieces. Allow dough to rest while you make the filling.

To make the filling combine the coconut sugar, melted coconut oil, molasses, ground flax seeds, water, cinnamon, vanilla, and coconut flour. Mix until fully combined.

Lightly dust a piece of parchment paper or a reusable baking mat with flour. Using a rolling pin, roll each dough ball out into a rectangle about 1/4" thick. Evenly spread 1/3 of filling mixture on top of dough, making sure to get as close to the edges as possible. Starting with the short end, roll dough into a cylinder. Repeat this step until all 3 loaves are made.

Combine topping ingredients (rolled oats, hemp seeds, sesame seeds, chia seeds, and ground flax seeds) on a large plate and set aside. Using a pastry brush, carefully brush water on all sides of each loaf then roll loaf in topping mixture. The water helps the seeds adhere to the loaves. Place each loaf side by side on a parchment lined baking sheet . Cover the loaves with a clean cloth and allow to rise for 30 minutes or so. Preheat the oven to 350 degrees. 

Bake the loaves in preheated oven for 35-40 minutes or until slightly browned. Allow the bread to cool for at least 15 minutes before slicing. Store cinnamon bread in an air tight container for up to 5 days. We have also found out that baked, uncut loaves store well in the freezer, just make sure to completly thaw out and rewarm in a 350 degree preheated oven for 7-10 minutes prior to serving. 

We highly recommend eating this bread warm out of the oven slathered with butter of choice (this bread is vegan so maybe coconut butter) and your favorite warm beverage. The explosion of gooey cinnamon with each bite is something that just can't be explained and has to be tasted. We hope this recipe is a gift you enjoy this holiday season and share with others that you love. As we spend time with our loved ones we will be taking a break from new posts until the New Year but have lots in store for our loyal TGBK followers then.

Happiest of holiday and see you in 2017,
Jess and Cecelia