Whole Wheat Cinnamon Buns

by Mads
March 25, 2008 at 23:38 | categories: food, soulfood, cooking

Lately I've found some time to bake again and over the easter break, I've been trying out a recipe for Whole Wheat Cinnamon Buns in Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (pg. 136-139).
From looking at the recipe, one could almost expect something with a texture like crackers, but the basic technique does work creating something that's quite soft and pleasant. That being said, the recipe isn't perfect. First of all, it calls for rolling out to a size of only 9 inches square which given the amount of cinnamon sugar filling just doesn't work. I literally had more sugar dropping out than staying in and some of the sugar didn't melt during baking. So my notes for the next time I work up my courage for another round:

  • roll out to 0.5 cm thickness instead of 0.5 inch
  • seal the edge with egg
  • cut to 1 cm thickness instead of 1 inch to let them finish baking before browning
  • use the full 24 hours and remember that a winter cold kitchen probably doesn't qualify as room temperature
  • The 30 seconds microwave trick still brings the bread back to life from slightly stale

My favorite book out of the four by Peter Reinhart that I have so far is still Crust and Crumb: Master Formulas for Serious Bread Bakers. It's recipes are for more conventional breads, but probably a bit more involved than the ones in the Whole Grain Breads book.
If you're serious about baking, then I can't recommend his books enough. There may be a lot more planning than conventional baking, but the results are well worth the effort.