Low Sodium Cinnamon Swirl Bread

Total time2 hr 30 min

Prep time25 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp warm water

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp unsalted butter, softened

For the cinnamon swirl

½ cup packed light brown sugar
2 tsp ground cinnamon
1 tbsp unsalted butter, melted

For finishing

1 tbsp whole milk, for brushing

Instructions

1
Stir together the ground flaxseed and 3 tbsp warm water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the granulated sugar in a large mixing bowl or the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and fragrant — if the mixture does not foam, the yeast is not active and should be replaced.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!