Whole Wheat Cinnamon Walnut Swirl Bread

I've made this bread, from Peter Reinhart's Whole Grain Breads, a couple times now. Felt like making it again. Makes great french toast. This time I added some flaxseed meal into the starter.

Not much more to say than that.....

I made the starter doughs on Saturday per the recipe. Then you mix them together with the final ingredients to make the final dough, then let it rise. In this picture, it has already risen, then you flatten it into a square, put some cinnamon sugar on it, and roll it up to make the swirl inside...

This is what it looked like rolled up, in the loaf pan, before the 2nd rise....

and after the 2nd rise....

and out of the oven....the loaf weighs TWO POUNDS!!! It doesn't look like it should, but it's heavy for its size.

and sliced open....

and delicious! I think this is the third or so time I've made this bread and this is the best one by far. Really tender. I think maybe because I used white whole wheat flour instead of regular hard wheat flour. Anyway, Awesome.

So this is the end of the crazy cooking weekend of April 2010. I'm impressed with myself that I actually managed to get these posts up in a timely manner. Not sure what I will embark on next, but I do know that the library is holding four more Alice Medrich (aka, CHOCOLATE) books for me, with a fifth and a King Arthur Flour Whole Grain book on the way!

By the way, as I made this post, Anthony Bourdain's Food Porn 2 episode is airing. He was at a steakhouse in NYC with a 24-pound perfectly-cooked prime (truly prime) rib. In HD. I want it.