I learned something the other day. Cinnamon is a major yeast-inhibitor. Not the most earth-shattering of revelations, but it kinda knocked me for a small loop. Turns out if you put more than a 1/2 teaspoon or so in your dough, you're slowing down the little yeasty critters and reducing the rise. Best to go light on mixing in the cinnamon or add it via a swirl a la cinnamon rolls.
I had this fact in mind when I put together this whole wheat bread. I kept to the recommended amount, and let the dough rise slowly for a long period of time. I got a beautiful first and second rise and the smell emanating from the oven during baking...let's just say, you'll need never go back to Cinnabon.
A soft, imminently toastable bread stuffed with plump tart cherries and crunchy toasted walnuts - this is a simple recipe with a dough that's very easy with which to work. For the recipe, please visit An Unrefined Vegan.