The night before, thoroughly combine the levain ingredients and lightly cover to let rise overnight. In a separate, small bowl, pour the boiling water over the dried jujube fruit and cover overnight.
In the morning (after 10 hours), in a small saucepan, place the jujubes and their soaking water inside. Cover and bring to a boil over high heat, then set the heat to low and simmer for 45 minutes, covered.
In the container you’ll be mixing your dough, drain and weigh the jujube water (minus the actual fruit) into it. Then add the rest of the water to be 290g total. The actual jujube fruit can be set aside for now.
Add the flours into the dough container and mix until fully combined. Let autolyze for 1 hour.
After autolyze, add all of the levain, brown sugar, and olive oil to the dough. Combine thoroughly and let sit for 2.5 hours.
Then add the salt and mix until well-combined. Let sit for 30 minutes.
Stretch and fold the dough, then let sit for 30 minutes.
Stretch and fold the dough again, then let sit for 1 hour. If your jujubes have pits, squeeze off the flesh and skin off of the pits and dispose of the pits. Mush all of your jujube flesh and skin in a small bowl with a spoon, then add the brown sugar, coconut oil, and cinnamon for the swirl filling. Mix it all up until it’s a paste.
After the hour rest, your dough should be puffy and more developed than when you started. Oil a 9-inch Pullman pan and set aside your workspace. Oil your workspace and gently dump the dough out onto it.
Oil a rolling pin and roll the dough into a 9x12 inch rectangle, with the 9-inch side closest to you. Evenly spread the swirl filling onto the dough surface, then roll up the dough side closest to you, so you end up with a 9-inch long cylinder. You may have to use a bench scraper to help you roll. Place the cylinder seam-side down into the loaf pan. Cover and let rise for 1.5 hours, or until the dough is a ½ inch from the lid. 20 minutes before the rise time is up, preheat the oven to 400F.
Bake the loaf covered for 20 minutes, then remove the cover and bake for another 20 minutes. Let cool for at least 2 hours before slicing. Enjoy! This bread is delicious toasted. Let me know what you think below in the comments or on Instagram @higheralchemybaking!