Ingredients:

  • 2 cups (240 g) multi-grain flour
  • 1 cup (120 g) all-purpose flour
  • 1 packet (2 ¼ tsp or 7 g) active dry yeast
  • 1 cup (240 ml) warm water (110°F or 43°C)
  • 2 tablespoons (25 g) honey or maple syrup
  • 1 teaspoon (5 g) salt
  • 2 tablespoons (30 ml) vegetable oil or melted coconut oil
  • ½ cup (128 g) creamy or crunchy peanut butter
  • 2 tablespoons (30 g) honey or maple syrup (optional)
  • 1 teaspoon (5 g) cinnamon (optional)

Instructions:

  1. Warm water to 110°F (43°C), sprinkle yeast over it, and add honey. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, mix multi-grain flour, all-purpose flour, and salt.
  3. Pour the activated yeast mixture and oil into dry ingredients. Stir until a dough begins to form.
  4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Shape the dough into a ball, place in an oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
  6. In a bowl, mix peanut butter, honey (if using), and cinnamon until smooth.
  7. Punch down the risen dough, turn it out onto a floured surface, and roll it into a rectangle (approx. 12x8 inches).
  8. Spread the peanut butter mixture evenly over the dough.
  9. Roll the dough tightly from one long side, pinching the seam to seal. Tuck the ends under and place in the prepared pan.
  10. Cover the loaf and let it rise for another 30-40 minutes until puffy.
  11. Preheat the oven to 375°F (190°C).
  12. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.