Cranberry Swirl Bread

Ingredients:

For the Starter:
1½ cups white whole wheat flour
¾ cup cool water
pinch of instant yeast

For the Bread:
All of the Starter
2 cups white whole wheat flour *
¼ cup all purpose flour **
 ½ teaspoon instant yeast
1 egg
¼ cup evaporated milk
3 tablespoons honey
½ teaspoon lemon zest
1 teaspoon salt
¼ cup unsalted butter, softened
¾ cup dried sweetened cranberries

For the Filling:
½ cup white sugar
2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom, optional
1 tablespoon all purpose flour
1 egg
1 tablespoon water

Method:

To Make the Starter:

1. In a small bowl, combine the flour, water, and yeast together.  Stir until smooth.  Cover and let rest at room temperature overnight, or at least 6 hours.
   

To Make the Bread:

1. Combine the starter, whole wheat flour, all purpose flour, egg, evaporated milk, honey, yeast, salt, and lemon zest in a mixing bowl. 
2. Mix on low to medium speed until the dough is smooth and pulls back when gently tugged on, about 5 minutes. 
3. Slowly add the softened butter while mixing on low speed until the dough is elastic and cleans the bowl. 
4. Add the cranberries in last and mix on low just until incorporated. 
5. Allow the dough to ferment for 1.5 to 2 hours or until doubled. 

To Make the Filling:

1.  Mix the sugar, spices, and flour together until well incorporated; set aside until needed.
2. Combine the egg with the water in a separate bowl and refrigerate until needed.
3. To assemble the bread:  Gently deflate the dough and roll out on a lightly floured surface to approximately 8" x 18". 
4. Lightly egg wash the surface and sprinkle evenly with the sugar spice filling, leaving one of the short ends without filling to seal the bread roll. 
5. Beginning at the short end with filling, roll up towards the opposite end, but do not roll too tightly or too loosely. 
6. Once at the opposite end, seal the roll by pinching the unfilled end to the outer side of the roll; pinch the sides of the bread together to keep the filling from melting out during baking.
7. Place the bread roll in a greased 9" x 5" bread pan and cover lightly with plastic wrap. 
8. Allow to proof for approximately 2 hours or until the dough crests over the top of the pan by about 1". 
9. Bake in a pre-heated 375°F oven for about 30 to 35 minutes.  The crust will be deep brown but not burned, and the internal temperature will register 195F on a quick-read thermometer. 
10. Remove the bread from the pan immediately after removing from the oven and allow bread to cool on a cooling rack.

* Regular whole wheat flour can be substituted for white whole wheat flour
** If using all purpose flour in place of white whole wheat flour, liquids may need adjusting.

Source: Cape Cod Cranberry Growers' Association