Whole grain cinnamon swirl bread

This is an amazing bread recipe based on Peter Reinhart’s Struan bread. I have made this many times; mix in bread machine, refrigerate overnight, then form and bake the next day. It’s a great way to make good bread at home in a small amount of time. I mill whole grains for the whole wheat component (Arva or A and B grains) and usually use Arva 8 grain cereal for the grains, occasionally using quinoa, cooked rice, rolled barley etc as directed. I don’t use the cinnamon swirl since I usually want either a plain loaf or rolls. One of my most requested breads!