I originally got this recipe from the Artisan Bread in 5 Minutes a Day blog, and it comes from their second book, Healthy Bread in 5 Minutes a Day. I was looking for something to make cinnamon swirl bread with so I could try out the baker's cinnamon filling I got when I visited the King Arthur Flour shop in Vermont. It came out so well I've been repeating it ever since (and eating half the loaf by myself as soon as it comes out of the oven!). For the sake of you only thinking me a mild pig instead of a severe one, I should note that this recipe makes two loaves, which I make one at a time. I only eat half of ONE loaf. And even that is an exaggeration to some extent...depending on the day.
So, enough about me! Onward to the bread!
First put 4 cups of whole wheat flour and 3 cups of unbleached, all-purpose flour in a bowl, and add 1/4 cup gluten, if you have it. I happened to be out, so I added an extra 1/4 cup of whole wheat flour. Note: the original recipe called for white whole wheat, but I don't mind it a little bit more whole wheaty.
Then you mix it all around a little bit. It will feel like muffin batter.
buy one!) and cover the bowl with plastic wrap.
It needs to rest at room temperature for 2 hours before being put in the fridge, and should be refrigerated for 2 hours before using. If you use it right away, it will need at least 2 hours at room temperature again before you should really bake it. I usually make the dough in the evening (I made my dough last night) and put it in the fridge overnight and take it out first thing in the morning and bake it whenever I get around to it.
So this morning I divided the dough in half and put one half back in the refrigerator. No, there is no known benefit of it being in a horizontally oriented container; my tall ones were all in use. Then I let the half in the bowl come to room temperature, about two hours.
When the dough is ready, plop it down on some flour and give it a quick knead, just enough to make the dough roll-able. I add as little extra as possible, because I like bread made from looser dough. Then prepare the filling. I do something like 1/2 cup sugar and 2 tsp cinnamon. Possibly a little heavier on the sugar. In this batch you can see some extra brown stuff at the bottom of the measuring cup; that's brown sugar. I thought I'd see if it got all gooey and caramely like monkey bread. It did! But I think I prefer the original.
Now cover the pan with plastic wrap and let it rest for 45 minutes to an hour. Toward the end of that time, preheat the oven to 350.
Just a note about the foil: please be obedient and wait 20 minutes before covering it. On a previous batch I tested to see if it would rise higher if it was covered the whole time. It didn't! It sagged in the middle and the bread took over an hour and a half to finish baking. Don't do it!
Make sure and wait till its almost completely cooled before slicing it open. It makes things gummy. Still tasty, but it's better if you wait.
So now that you've endured such a dauntingly long post, you really should go make this bread!