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February 12, 2019

Fermented Sourdough Brioche Cinnamon Swirl Bread

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Fermented Sourdough Brioche Cinnamon Swirl Bread is one of our favorite breads, and it can be used in so many different ways. You can use the dough for rolls, a classic brioche loaf, or monkey bread.

Fermented Sourdough Brioche Cinnamon Swirl Bread

As I’ve mentioned before when I shared the fermented sourdough bread recipe, the fermentation process breaks down the sugars and gluten, making it easy for the body to digest. It also contains probiotics from the fermentation process, making it a healthy option.

Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time.

I know that fermented bread can be intimidating, so if you’re new to making these kinds of breads, this recipe is a good one to start with because it’s easy to handle and doesn’t require too many steps.

Fermented Sourdough Brioche Cinnamon Swirl Bread

The dough is very forgiving and can be fermented for anywhere between 48-96 hours. You can make it earlier in the week, and then bake it when convenient. Keep in mind, you’ll make The levain on the first day, and then the next day you’ll put together the dough. After that, the dough will go in the refrigerator to ferment.

Here’s a picture of the Monkey Bread that I made using the sourdough brioche dough!

Here’s a video from my stories over on Instagram so you can see how to make this bread step-by-step.

If you have questions about this bread recipe, leave them in the comments below and I’ll be happy to answer!

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Fermented Sourdough Brioche Cinnamon Swirl Bread

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This recipe is adapted from my friend over at Min’s Kitchen. She is a master at sourdough breads and if she ever comes out with a cookbook, I’ll be first in line to purchase!

  • Yield: 1 loaf

Ingredients

For the levain:

  • 100g organic all-purpose flour
  • 100g filtered water
  • 125g bubbly starter
  • 23g organic cane sugar

For the Dough:

  • 210g unsalted organic butter, melted and cooled
  • 200g organic spelt flour
  • 300g organic all purpose flour
  • 250g levain (from above)
  • 4 large eggs, room temperature
  • 75g organic cane sugar
  • 45g whole milk, room temperature
  • 9g Celtic sea salt

For the Cinnamon Swirl:

  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon

Instructions

For the Levain:

  1. The night before you want to make the dough, combine flour, water, starter, and organic cane sugar. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.

For the dough:

  1. Place the butter, spelt, flour, 250g of the levain (from above), eggs, organic cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.

Stretch and Fold:

  1. Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times. After you stretch and fold the first time, place a clean cloth over the dough and let sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
  2. After the stretch and fold process, keep the dough in the bowl and cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours. (I tested the dough at 48, 72, and 96 hours and they all baked really well, so it’s really your preferred how long you want to fermented it for.)

To Make the Cinnamon Swirl Bread:

  1. Flour clean space on the counter and roll the dough out to make an 11×8 rectangle. Using a pastry brush, brush the dough with melted butter and then sprinkle evenly with the cinnamon.
  2. Gently roll the dough into a “log”. Tuck the ends underneath and gently put into a buttered glass loaf pan. Cover with a clean cloth and let sit for 5-6 hours at room temperature (the size of the loaf won’t change much until it’s baked). Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 55-60 minutes, until golden brown on top.

Nutrition

  • Serving Size: 1

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Filed Under: Baking, Desserts, Holiday, Nut-free, Sourdough Recipes, Thanksgiving, Uncategorized | 50 Comments

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50 Comments

  1. Conni

    February 12, 2019 at 4:09 pm

    The levain is 348g total weight. The Dough calls for 250g levain and the directions are to mix the levain ingredients to refreshed starter and use in dough. Could you please clarify for me the total weight of levain to be used in the dough? Thank you!
    to Conni" aria-label='Reply to this comment to Conni'>Reply to this comment
    • Deliciously Organic

      February 13, 2019 at 10:46 am

      After you make the levain, you then measure out 250g of it and add it to the rest of the ingredients for the dough.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Beth

        February 13, 2019 at 3:50 pm

        What happens the leftover levain? Can you 'feed' and reuse?
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        • Deliciously Organic

          February 14, 2019 at 8:46 am

          You use up most of it, but if you want to save the bit leftover, you can.
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      • Conni

        February 13, 2019 at 8:16 pm

        Thank you so much for clarifying. I’m going to make this.
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    • Linda Frederick

      August 26, 2020 at 9:15 pm

      Can we use another flour besides a spelt flour?
      to Linda Frederick" aria-label='Reply to this comment to Linda Frederick'>Reply to this comment
      • Deliciously Organic

        August 27, 2020 at 8:44 am

        I haven't tested this recipe with substitutions, so I'm not sure which ingredients will lend the exact same texture and flavor.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Barbie

          December 13, 2020 at 2:31 pm

          I’ve been making this bread for about a year, using only all purpose flour and it turns out beautifully.
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  2. Beth

    February 13, 2019 at 3:51 pm

    Have you tried to make this dairy free? I know you sometimes do this for recipes, so I thought I’d ask before doing my own experimentation.
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    • Deliciously Organic

      February 14, 2019 at 8:47 am

      I haven't tested this with any kind of alternatives to the butter or milk yet.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jo

        April 21, 2019 at 3:49 pm

        You can totally make any brioche recipe substituting water for milk and oil for butter, both 1:1, it won't be as rich but will still taste great.
        to Jo" aria-label='Reply to this comment to Jo'>Reply to this comment
  3. Pam

    February 14, 2019 at 5:15 am

    The following question proves that I’ve never attempted a fermented “anything” before. I notice the ingredients are all in “grams” with the exception of the cinnamon swirl ingredients. Is that normal for fermented recipes? I’m pretty certain this could be a problem for me since I’m only accustomed to American measurements. LOL! After reading your remarks about the fermentation process breaking down the sugars and gluten, I’m anxious to attempt this. I’ve been gluten-free for several years now and, with the exception of our trip to Italy where I was able to consume their breads and pasta with no after-affects (yay!), I haven't experimented with whole wheat flours.
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
    • Angeline

      February 15, 2019 at 7:02 am

      Hi Pam, While it is different from the normal cups and ounces we are accustomed to seeing, baking in weights allows for more precise measurements. It is typical for many sourdough recipes and usually used with professional bakers.
      to Angeline" aria-label='Reply to this comment to Angeline'>Reply to this comment
    • Deliciously Organic

      February 18, 2019 at 9:42 am

      This recipe is actually much easier than it sounds! I'm putting together a video tutorial that will be up by the end of the week. Once you watch, you'll realize how easy it really is!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Winny

        March 14, 2019 at 7:21 am

        Hi Carrie, i would love to make this bread, where can i find the video tutorial you mentioned in one of you comments?
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  4. gisela gunawan

    February 14, 2019 at 8:29 am

    Hi Carrie, I do not have a stand mixer. Do you think a hand mixer can be a substitute? Thank you.
    to gisela gunawan" aria-label='Reply to this comment to gisela gunawan'>Reply to this comment
    • Deliciously Organic

      February 18, 2019 at 9:41 am

      Yes, you can hand knead the dough. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Gisela Gunawan

        April 5, 2019 at 8:45 am

        Thanks Carrie! I do hand knead the dough and the effort is actually not too much :). I have been fermenting the dough for 7 days in the fridge and the bread tastes so tasty with butter. Thanks again.
        to Gisela Gunawan" aria-label='Reply to this comment to Gisela Gunawan'>Reply to this comment
        • Deliciously Organic

          April 9, 2019 at 12:15 pm

          You're welcome!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Carmen M Badeau

    February 14, 2019 at 10:41 am

    Would you have any recommendations for baking in a high altitude? I love making bread, but I haven't been very successful since living here!
    to Carmen M Badeau" aria-label='Reply to this comment to Carmen M Badeau'>Reply to this comment
    • Deliciously Organic

      February 18, 2019 at 9:41 am

      I don't, but I'd look at info from Peter Reinhardt or in the Tartine bread cookbook. They probably have some ideas!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Deliciously Organic

    February 18, 2019 at 9:39 am

    The recipe needs to be made as written to get the same results as I have. The levin is necessary for this recipe, and if you look at other fermented recipes such as those by Peter Reinhart or Tartine, you'll see they use the same method. But, if you'd like to experiment, you're more than welcome to!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Renee

      February 20, 2019 at 10:55 am

      One final reply... I wish I could post a picture. This bread is BEAUTIFUL! Just took it out of the oven. I took it out of the fridge and shaped it along the lines of a babka, rolling with some butter/cinnamon/sugar, and then let it rise for about 4 hours. It was VERY puffy, so I didn't wait til 5-6 hours. Went in the oven and baked every bit of an hour, tented with foil for the last 20 minutes to prevent over browning. To sum up, I made the following alterations: 1) With an active, healthy sourdough starter, step 1 is not necessary. Skip it and use 125g ripe starter to create the levain in step 2. Let it rise per the instructions. 2) My starter is 100% whole wheat. I used whole wheat for the amount of flour called for in the levain as well, and used 200g spelt and 250g AP for the flour called for in the dough. 3) I used slightly less flour in sum because of the starter and levain being all Whole Wheat. Whole wheat flour soaks up more liquid than white flour so typically I have to alter the amount when using whole wheat. I measured the full amount, reserving the final 1/2cup, and then found I didn't need it. Resist the urge to add too much flour! Thanks for this recipe, Carrie! I've been looking for a good sourdough sweet bread and this is going to be my go-to recipe now!
      to Renee" aria-label='Reply to this comment to Renee'>Reply to this comment
      • Grace Vanderdeen

        March 15, 2019 at 6:18 pm

        I wish I had seen your comments earlier! I had the same thoughts about the levian.....
        to Grace Vanderdeen" aria-label='Reply to this comment to Grace Vanderdeen'>Reply to this comment
  7. Lisa

    February 18, 2019 at 2:00 pm

    Going to try this asap! Can you share how you did the monkey bread? What the last rise time would be and what sweetener you used?
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
  8. Barb

    December 22, 2019 at 7:16 pm

    Would I be able to slice the loaf to make cinnamon rolls?
    to Barb" aria-label='Reply to this comment to Barb'>Reply to this comment
    • Deliciously Organic

      December 23, 2019 at 7:59 am

      To make cinnamon rolls, you’d need to form the dough into rolls and add the cinnamon/sugar combo instead of forming it into a loaf.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Barb

        December 23, 2019 at 10:30 am

        Thank you!
        to Barb" aria-label='Reply to this comment to Barb'>Reply to this comment
  9. Michele

    January 15, 2020 at 2:17 pm

    Hi Carrie can you please explain what (the bubbly starter )in the soar dough recipe is? Thank you ,I look forward to trying the recipe!
    to Michele" aria-label='Reply to this comment to Michele'>Reply to this comment
    • Deliciously Organic

      January 16, 2020 at 8:32 am

      This is a starter that you feed each day. It's the foundation for all sourdough recipes. If you click on the link in the recipe, you'll be taken to a page with a starter that you can purchase. After feeding it daily with flour and water for a couple of weeks it gets nice and bubbly.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Julie

    January 15, 2020 at 3:49 pm

    Hi Carrie, have you used gluten free all purpose flour for this? And is there a gluten free substitute for the spelt flour as well? Or, Maybe it's just one of those things that doesn't transfer over to the gluten free world of baking :) Thanks!
    to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
    • Deliciously Organic

      January 16, 2020 at 8:34 am

      I haven't tested this recipe with substitutions, so I'm not sure. I do know that Cultures for Health has some great sourdough recipes that contain only gluten-free flours. Might be worth looking into!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Candice Goewey

    March 21, 2020 at 11:32 pm

    I have the dough in my fridge as I type. I altered the sugar in the main dough for honey. I then added more flour to compensate. Have you used honey? I’m worried I am making the dough too dry. I really try to not have too much sugar for it triggers anxiety. Also could a brioche loaf be used like sandwich bread? I’m not really familiar with brioche. I’m still relatively new to sd. Lots to Learn.
    to Candice Goewey" aria-label='Reply to this comment to Candice Goewey'>Reply to this comment
    • Deliciously Organic

      March 27, 2020 at 8:14 am

      I’ve never tried substitutions for this recipe, so I don’t know what would work. As I mention in the article, the fermentation process breaks down the sugars, so I personally don’t think substituting with a different kind of sugar is necessary. I hope your loaf turned out ok!😀
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Kassia

    April 10, 2020 at 1:06 pm

    Could this dough be fermented for just 25 hours at a warmer room temperature (like in a barely warm oven)? I didn't prepare early enough to allow 48 hours for fermentation.
    to Kassia" aria-label='Reply to this comment to Kassia'>Reply to this comment
    • Deliciously Organic

      April 10, 2020 at 3:04 pm

      I've never tested this recipe in that way, so I can't say for sure if that would work.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Kathryn

        August 7, 2021 at 5:56 pm

        HI Carrie, Would you please convert the measurements to standard measurements? It would be so much easier for me to follow ... I'm blind in one eye and the other eye struggles. Thank you for considering this request!!
        to Kathryn" aria-label='Reply to this comment to Kathryn'>Reply to this comment
  13. Amy

    May 27, 2020 at 9:42 am

    Would you adjust the time if you cooked it in a light colored metal pan since metal conducts heat differently than glass? I do not have a glass loaf pan.
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
  14. Mary

    August 9, 2020 at 3:55 pm

    I’m pretty new to sourdough! I’ve had some disasters with making sourdough until I came upon this recipe. I have made this bread 4 times an each time it’s come out great. Thank you so much for the recipes😀. It’s made me feel like I can do this. I honesty believe it’s because of. the levain that u do the night before you make bread. It makes such a difference. Thank you
    to Mary" aria-label='Reply to this comment to Mary'>Reply to this comment
    • Deliciously Organic

      August 10, 2020 at 12:17 pm

      You're welcome!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. Mary

    October 9, 2020 at 6:32 pm

    Love,Love,Love, this recipe have made it at least a dozen times each time it has come out delicious, I believe it’s do to the overnight levain . It makes such bubbly starter. It’s very forgiving have forgotten it several times an it has fermented longer no problem . Thank you so much keep up good work
    to Mary" aria-label='Reply to this comment to Mary'>Reply to this comment
    • Deliciously Organic

      October 12, 2020 at 11:08 am

      I'm so glad you've enjoyed the recipe! I do love how forgiving it is! I've also forgotten about it and left it in the fridge an extra day and it still turned out beautifully. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Barbie

    December 17, 2020 at 10:28 pm

    I made this recipe this week, but instead of just a cinnamon filling, I used brown sugar, butter, cinnamon, and chopped cranberries. I took it to work for a Christmas treat for my coworkers and everyone loved it! I took 2 loaves and there was hardly a crumb left! Delicious!
    to Barbie" aria-label='Reply to this comment to Barbie'>Reply to this comment
  17. Shelia

    March 2, 2021 at 3:00 pm

    This turned out better than I could have hoped! I have struggled with sourdough breads, and this gave me the confidence boost I have needed. I used Einkorn and my organic all purpose and it rose beautifully and is melt in your mouth soft! I will be baking this again and again.
    to Shelia" aria-label='Reply to this comment to Shelia'>Reply to this comment
    • Deliciously Organic

      March 3, 2021 at 10:13 am

      I love it! Thank you so much for letting me know!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. ksenia

    April 16, 2021 at 9:06 am

    Hello Carrie, I cant wait to be back on my feet and try this recipe! I have a question before performing sets of stretch and fold until when to hand knead the dough, i dont own a mixer? when to use window pane test?
    to ksenia" aria-label='Reply to this comment to ksenia'>Reply to this comment
    • Deliciously Organic

      April 19, 2021 at 10:01 am

      I'm not sure I understand your first question. You do not need to do a window pane test.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  19. Leanne

    June 10, 2021 at 8:31 am

    We love their recipe. Please post on how to make the monkey bread!
    to Leanne" aria-label='Reply to this comment to Leanne'>Reply to this comment
  20. Brooke

    August 6, 2021 at 7:52 am

    I’ve made this once but didn’t have enough flour and had to keep adding. Just to confirm, is it 210 g of butter? I just see 210. Thanks!!
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    • Deliciously Organic

      August 9, 2021 at 9:49 am

      Yes 210g!
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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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