Apple-Pecan Cinnamon Swirl Bread

By KDudek88

Ingredients

• 1 cup warm water
• 1 1/2 tablespoons yeast
• 2 tablespoons Bob's Red Mill egg replacer mixed with 6 tablespoons water
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 2 teaspoons salt
• 3 cups whole wheat flour
• 1 cup unbleached bread flour
• 1 cup pecans
• 1/3 cup sugar
• 2 tablespoons cinnamon
• 1 1/2 cups diced apples

Preparation

Step 1

Dissolve yeast in warm water. Let sit for 5 minutes -- until frothy.

In the bowl of an electric mixer, whisk together the Bob's Red Mill egg replacer (plus water), oil, and maple syrup. Whisk in the yeast mixture. Add flours and salt and knead for 10 minutes. Place dough in a greased bowl and let rise one hour or until double in bulk. Set aside.

Combine pecans, cinnamon, and sugar in a large bowl. Divide the dough into 2 equal balls. On a lightly floured work surface, flatten the first with a rolling pin -- and form a long rectangle shape. (Roll until it is about 1/2 inch thick.)

Spread half the pecan mixture on the dough, then spread half the diced apples over the pecan mixture.
Starting on one end, roll until you form a loaf. Then place in a greased bread pan to let rise for another 2 hours.

Repeat process with other dough ball.
When the rising is complete, preheat your oven to 350 degrees F. Bake for 25 minutes. Then cover with aluminum foil and bake for another 15 to 20 minutes.
Turn over onto a wire rack to cool. Repeat with the other loaf.