For best results, use a bread machine for preparation. Use both cassia and cinnamon in cinnamon swirl for a more complex flavor.
Preparation time: 2 ½ hours
Yield: 1 large loaf
1 1/2 cups lite coconut milk
3 tablespoons canola or nut oil
7 tablespoons agave syrup, divided
½ tablespoon salt
1 cup amaranth flour
1 ¾ cups whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon yeast
2-3 tablespoons ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon vanilla extractPour coconut milk, oil, and 3 tablespoons agave syrup into bread maker. Add salt, amaranth and wheat flour to liquid in bread maker. Place yeast on dry ingredients. Set bread machine to “dough” setting and turn on. If dough is dry add very small amounts of coconut milk until the correct texture is achieved. Conversely, add additional flour if dough is too wet or tacky. It is easier to add too much liquid than flour.
Add cinnamon, vanilla, and nutmeg to remaining agave syrup. Stir well. Thin mixture with an additional teaspoon of coconut milk. Set aside. When bread maker is complete, remove dough and place on a flour-dusted surface. Knead flat to the approximate width of the bread machine and twice that in length. Pour cinnamon syrup on dough and spread to cover dough surface, leaving 2 inches uncovered at one end. Roll dough towards this end forming a round spiral.
Place dough in bread machine container, cover with plastic, and although to rise till doubled in size, approximately 1 hour. Remove cover and place in bread machine. Set machine to “bake” setting and turn on. Remove bread once crust has achieved desired crust color. Reset bake setting if needed. Allow to cool and enjoy.
Copyright 2009, C. Furulie, Original recipe